Butter

• Salt toughens protein;
• It is easier to control the saltiness of a dish if the butter has no salt; and
• The salt settles to the bottom as do other impurities in the butter, and it tends to burn before the butter is hot.

Clarified butter is butter with the impurities removed. Melt the butter over low heat, then remove from the heat and tilt the pan to one side to create a well of liquid butter. Skim the foam from the top and discard. Ladle the pure golden butter off the milky residues that have settled to the bottom of the pan.