Linked from

The 5 pages that link to Clarified butter, each with the reason it gives.

• ButterBroader topic: Removing water and solids raises butter’s smoke point for high-heat cooking.

• Smoke pointRelated: Removing milk solids raises its smoke point compared with ordinary butter.

• GheeNarrower topic: Ghee is a browned, aromatic form of clarified butter.

• RouxRelated: Its higher tolerance for heat makes it useful for darker roux.

• BaklavaRelated: Brushed between dough sheets, it helps baklava bake into crisp, distinct layers.