gheeeeeeeeee

actually, to be technically accurate, clarified butter.
one of the places i went wrong in a recent recipe was trying to use unclarified butter to quick fry something, so i decided to make a bunch for myself. clarifying butter, just by melting a few sticks, separates the butter into three layers. you skim off and discard the foamy top layer and then gently pour or skim the pure middle layer into a jar. the milk solids, which settle out in the bottom of the pan during heatin, are what burn most quickly, so getting rid of them raises the smoking temp of the fat by 25-50F. apparently it'll last in the fridge for like three months. score!