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I prefer to make and always have at hand what Indian cooks call “ghee” which is their word for what Western cooks call “clarified butter,” precipitating out, skimming off or boiling away these same proteins and casein, salts and butter’s roughly 18 percent water so that all that remains is the unctuous fat, here slightly made nutty by allowing the solids to color golden-brown.
Just don’t use it in baking, such as for brioche dough. Baking requires the usual, water-and-fat butter.Use a skillet with low sides, rather than a small saucepan with high sides, so that the butter has a chance to evaporate its water and slowly brown. Makes a bit more than 1/4 cup; easily multiplied.1/2 pound dried plain pasta, any sort, already cooked, rewarmedOver medium heat, melt the butter then add the sage leaves.
Lower the heat to medium and continue cooking as the milk solids and proteins coalesce and drop to the bottom of the pot. Keep skimming any foam and watching for popping oil.
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