Clarified Butter and Ghee

Melt 250 g of unsalted butter over low heat. It separates into foam on top, clear yellow fat in the middle and milky solids at the bottom. Skim the foam, then pour the clear fat off slowly, leaving the solids behind. That's clarified butter. It can go to about 250°C before it smokes, so it works for searing and frying. For ghee, keep cooking until the solids turn light brown and the butter smells nutty, then strain it through a cloth. Both keep for months in a jar.