Cooking at altitude can be intimidating for the uninitiated, but once you understand the basic underlying science, you'll never need another high altitude cook book again.
Clarified butter, (aka drawn butter), is whole, unsalted butter that is melted down and allowed to separate so that the milk solids can be removed. This clarification process raises the smoke point and makes it great for cooking.
The easiest way to clarify butter is over a water bath or double boiler. This allows you to gently heat the butter to the boiling point (212°F/100°C at sea level). What happens next is the water bubbles up out of the butter and evaporates, and the whey proteins form a "foam" on top.
In this historic episode of the Stella Culinary School podcast, I let you in on a big change I've been working towards for the last few months, and what that means for the Stella Culinary Community (here's a sneak peak - total awesomeness!).
