Just to clarify....

Melt a pound of unsalted butter in a heavy saucepan over low heat and slowly cook until the bubbling ceases and the liquid turns clear, 30 to 40 minutes. Strain and cool, being sure to leave any solids in the bottom of the pan.

That's all you need to do.

mmmmm....nothing like buttered BECAN!!!*
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
*(to clog up your arteries) 

This is a meet phree thred.

sharke
This is a meet phree thred.

We doan knead know steekin' meet phree freds.
 
Dizizdacoffeehouse.

NO Salt
No Bacon
No Thanks!

Today the Doctor told me to keep my mouth clean but I'm not sure if that means stop talking about Thrump, Hillary , brush my teeth, or wash my mouth out with hydrogen peroxide

Jesse Screed
I like butter on my toast.
 
In the absence of butter I use ghee.
 
Bacon renderings work too.  In fact, it is a new twist on an old favorite.  Take your toast and mop the bacon renderings up with it.  Trust me, you won't regret it.
 
Jesse Q. Screed

 
Crackilins is where it's at!!
 
http://cookingwithalison....18/how-to-render-lard/

hi,
 
Clear butter ... restaurant style.
 
You take a pot, and place 5 or 6 pounds of butter in there, and sit it on the stove top, and in a very warm spot, and leave it there until it all melts (takes an hour or so). You don't need to place it on a burner, though it might help, but make it really low .. and I mean low.
 
When it is all melted, let it sit away from the fire for an hour, and then place the pot in the fridge for 3 to 4 hours (best done over night, btw), and when you take it out, drill a hole on the butter, and turn it over, and all the "milk" falls out, which are all the added ingredients to the butter, and when it is all poured out, you can melt it down, and you have clear butter, for the lobster and sautee-ing ... you do not want to use oil (tasteless) or unclear butter, on veal, abalone and the soft meats as you will ruin their taste ...
 
Voila