FRY YOUR BANGUS IN BUTTER. 🗣️ But make sure to clarify your butter first! Clarified butter = butter with the water and milk solids removed, yielding pure butterfat. It doesn’t burn at high temperatures, making it great for frying! 💡 To clarify butter, melt and gently boil unsalted butter. Remove and discard the foam that forms on top—it’s the milk solids that cause your butter to burn. The boiling will calm down once the butter’s water content has been cooked out. Strain the clear golden liqui

Learn how to make clarified butter. It has a higher smoke point than normal butter because the water and milk solids are separated out. So you can fry, sautee, etc with it, and not burn it. It also stores for a really long time. I take the low-and-slow approach in the video. You can also use a little hotter temp which will boil the butter and it goes faster, but you have more chance of burning the milk solids. NOTE: To make ghee you just cook it longer and brown the milk solids a bit and that is