Neil Saavedra

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.

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.