In this short today, Butter is a dairy product made by churning fresh or fermented cream or milk, and It consists mostly of water and milk proteins.  Butter plays an important role in many recipes, but when used for sautéing and frying,  It may burn quickly. This happens because its milk solids brown and burn easily above 350°F. Considering the cooking tasks, it is a rather low temperature for most culinary applications. This is where clarified butter comes in. Author Paulo Daumas: Gastronomy Specialist ---------- Important Links ▶ Download our Powerful Resource and Discover Now the Primary Grapes Used to Produce White and Red Wines: ▶ Join over 3000 wine lovers on our wine course: HOW TO TASTE, SERVE, PAIR, AND STORE YOUR WINES confidently:  ▶ Sign up for our newsletter, join thousands of subscribers, and get our best content delivered periodically: ▶ Access the link to subscribe on our Youtube channel and activate the notifications to be notified. New videos daily! ---------- *Don't miss any episodes; Follow our channels and stay tuned for all the news in the Gastronomy universe. We are waiting for your "Wave" there 😉 ◼ GastroVino Academy Website ◼ Instagram ◼ Youtube ◼ Facebook ◼ Tiktok ◼ Twitter ◼ LinkedIn GastroVino Academy is an entertainment and education company founded in 2021. We produce documentaries, articles, interviews, podcasts, courses, and much more. Our focus is on informative and educational content related to the Gastronomy universe, its production chain, and rescuing local traditions and customs. Join us on this journey!  😊 #GastroVino Academy --- Send in a voice message: https://anchor.fm/paulo-daumas/message