You can melt the butter in a double boiler or fired. The first method keeps the butter’s flavor. You can melt the butter in a double boiler, then let thicken and add 3% of salt. It is preserved in glass jars or porcelain with a lid, keeping it cool.
If so, melt the butter on high heat, it ‘clarification’ of the water evaporates and precipitates the casein. The resulting changes a little butter flavor, but it is particularly suitable for frying. This is so called ghee or clarified butter. Should be treated in this way some considerable quantities of watery butter, bought in ‘huts’. With what remains on the bottom of the cooking pots of butter that can be fried in the manner of rustic eggs or slices of cheese.
