Clarified butter is butter that has been rendered to separate the milk solids and water from the butter fat. Typically it is produced by melting butter and allowing the different components to separate by density. Some solids float to the surface and are skimmed off; the water and the remainder of the milk solids sink to the bottom and are left behind when the butter fat is poured off. The non-butter fat components are discarded. Butter is commonly sold in sticks (pictured) or small blocks, and often served using a butterknife. ... In the kitchen, rendering can mean clarifying butter into ghee, suet into tallow and bacon fat into lard. ... Butterfat or milkfat is the fatty portion of milk. ... Density (symbol: ρ - Greek: rho) is a measure of mass per unit of volume. ...

Clarified butter has a higher smoke point than regular butter, and is therefore preferred in some cooking applications, such as sautéing. Drawn butter is usually a synonym of clarified butter, but sometimes used to mean simply melted butter. This term is encountered most commonly when it is served as an accompaniment to lobster, crab or shrimp. Ghee is a type of clarified butter important in Indian cuisine. Clarified butter infused with ginger, garlic, and several spices, (known as Niter kebbeh in Amharic and Tesmi in Tigrigna) is prominent in cuisines of Ethiopian and Eritrean highlands. The smoke point refers to the point in which a cooking fat or oil is heated until it breaks down. ... Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ... Subfamilies and Genera Neophoberinae Acanthacaris Thymopinae Nephropsis Nephropides Thymops Thymopsis Nephropinae Homarus Nephrops Homarinus Metanephrops Eunephrops Thymopides Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. ... Sections Dromiacea Raninoida Heterotremata Thoracotremata The term crab is often applied to several different groups of short (nose to tail) decapod crustaceans with thick exoskeletons, but only members of the Brachyura are true crabs; other taxa, such as hermit crabs, porcelain crabs, king crabs, and horseshoe crabs are, despite superficial... Superfamilies and families Alpheoidea Alpheidae - snapping shrimps Barbouriidae Hippolytidae Ogyrididae Atyoidea Atyidae Bresilioidea Agostocarididae Alvinocarididae Bresiliidae Disciadidae Mirocarididae Campylonotoidea Bathypalaemonellidae Campylonotoidae Crangonoidea Crangonidae Glyphocrangonidea Galatheacaridoidea Galatheacarididae Nematocarcinoidea Eugonatonotidae Nematocarcinidae Rhynchocinetidae Xiphocarididae Oplophoroidea Oplophoridae Palaemonoidea Anchistioididae Desmocarididae Euryrhynchidae Gnathophyllidae Hymenoceridae Kakaducarididae Palaemonidae Typhlocarididae Pandaloidea Pandalidae Thalassocarididae Pasiphaeoidea Pasiphaeidae Procaridoidea Procarididae Processoidea... Wikibooks Cookbook has more about this subject: Ghee Ghee (Hindi घी, from Sanskrit ghá¹›ta घृत sprinkled) is a type of clarified butter important in Pakistani and Indian cuisine and tradition. ... Indian cuisine is very diverse and is a result of Indias diverse population. ... Niter kebbeh is a seasoned clarified butter used in Ethiopian cooking. ... Amharic (አማርኛ) is a Semitic language spoken in Northern Central Ethiopia, where it is the official language. ... Tigrigna (or ትግሪኛ) is a Semitic language spoken in Eritrea, where it is the official language, and in parts of Ethiopia and Israel. ...

In Brazil, it is known as "manteiga de garrafa" (bottle butter) and is featured mostly in cuisine from the Northeast. Map of Brazil The country of Brazil occupies a large portion of eastern South America, bordering the Atlantic Ocean. ...

External Links

• Cooking For Engineers: Clarified Butter - how to clarify butter with step-by-step photographs