Neil Saavedra

Those are probably what you have most.

You could do one or the other.

If you have unsalted, just put a little salt on it.

I had some wonderful, wonderful butter the other day and some bread.

And the way it was served is with this gorgeous.

chunk of butter and with a side of salt like finishing salt beautiful and you could literally take that put it on to your bread and then sprinkle a little salt on it if you wish not a problem

Easy peasy.

So let's get into the clarified butter part.

This is what people refer to as culinary gold.

And I'll tell you why.

So the milk fat is rendered from the butter.

You separate the milk solids and the water from the butter fat.

So you're cooking it at a low temperature.

And as you're cooking it, when you put butter in a pan, you know how bubbles and kind of sizzles a little bit?

Well, the reason that is, is that the fat is starting to heat up.

And what does it mix?

Oil and water.

So when you melt the butter down from a solid, the water in there starts to evaporate because the oil is heating up.

That's why things make noise when you deep fry them.

And that's why you don't want to put a frozen turkey deep fries, deep fry a frozen turkey for people who have done that.