Neil Saavedra

And for Technique of the Week,

Let's get into butter, shall we?

Butter.

There was a story in the Wall Street Journal, and I must have been sent this story by at least five people.

I don't know.

People love butter.

And the headline read, this is better than butter, whether you're cooking steaks or roasting vegetables.

and we've talked about this actually many many times on the show but i thought it'd be nice to get back into butter and explain what people refer to as culinary gold it's something often referred to as ghee or clarified butter small differences depending on you know ghee comes from india

And their process, I think, is really one of the best for clarified butter.

It gets a little extra nuttiness.

So what ends up happening is you cook out

certain parts of the butter and then you sieve them out so you cook it down separate it and sieve them out and in that process you end up having something that is just pure butter fat

Mmm.

You don't have the milk solids.

You don't have those things.

And that will be part of our discussion today.

But I thought instead of just focusing on ghee or clarified butter.

I'd go through all the different types of butter.

So I'll get into this and I'll explain how to make it coming up in a moment.

But let's start with the basics.