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On the Process of Making Clarified Butter?
Every site says the same thing in regards to making clarified butter, heat it up, skim off the foam, strain out the solids. I swear I read somewhere/saw in a cooking show where they melted the butter, then poured in a bunch of water and put it in the fridge. The crud fell to the bottom and the clarified butter formed a solid disk floating on the top of the water. You melt the disk and bingo, clarified butter. You think this will work? Am I confusing something?
Just melt it in microwave and leave it a few mins and most the crap falls to the bottom, then just pour the clarified butter out. I never use clarified butter, whats the point, just use butter, its fine 
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