I'd like to clear up something: There's very little mystery to clarified butter or making it. Clarified butter means that the milk solids (whey) and water have been removed from the butterfat to ensure a high smoking point in cooking, ie., the butter can take higher temperatures without burning.
Anytime you need clarified butter (much cheaper than buying it already made and awfully easy), do this:
1. Bring your butter to a boil (probably at least a stick; if you don't need it all right away, clarified keeps for a long time when covered and refrigerated) and let it foam white and sputter for a while.
2.When the butter stops foaming and the noise settles down, turn off the heat immediately and skim off the solids. You're done. Try it in the microwave if you'd rather.
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox