Neil Saavedra

I have not, but I've seen the pictures because oil and water don't mix.

They mix even they have even less good times when the oil is hot.

So that part of sizzling, once it starts to stop sizzling, then the water's gone.

It's evaporated.

Next, you're going to see these little bits of the milk fat start separating.

And that's the process.

Then you take it and you put it through.

A sieve and a cheesecloth that will catch all that milk fat.

And what you'll have is clarified butter, no water in it and the milk solids removed.

What does that do?

Well, it gives it a nutty flavor.

Because that milk fat in the process of rendering starts to caramelize and get that nutty flavor to it, which is wonderful.

But really what it does is it changes the smoke point.

Smoke point is important in oils and fats because the smoke point is when they start to break down.

that's when they lose some of their properties.

That's when they start to get nasty smelling and things like that and end up bringing a foul odor and taste to something rather than the loveliness that they're supposed to.

Butter comes in at about 325, 375.

That's when it starts to break down.

That's when it starts to smoke really heavily.

And that's why sauteing in butter, usually you'll cut it with some olive oil or something like that.