Do you use butter, and if you do, do you take the extra step to make clarified butter?
Why do it?
It’s because clarified butter is much richer and deeper in flavor. With all of the water and milk solids removed, it’s shelf life is longer too, and best of all - it tastes incredible. I only use this for something special like a great piece of fish, or perhaps a tray of well roasted veggies, or maybe a risotto, or a piece of homemade bread. And for you popcorn lovers this would be a better topping as well.
If you haven't done this before, it’s very, very easy to do:
-You can use any amount of butter that you want to, but I would recommend starting with half of a pound (two sticks).
-Place these into a saucepan and just cook it over a low heat while you skim off the foam that rises to the top.
-Then when no more foam forms, place the mixture in a glass container and put it in the fridge. (Supposedly you can keep the clarified butter on a counter without refrigeration, however, I never like to take a chance on any food bacteria forming, so mine goes straight into the fridge.)
Of course since you eliminate the residue, the amount left is less than what you started with, but the foam can be used in other dishes if you desire.
This is why so often restaurant dishes taste better even if you recreate them at home. It’s the clarified butter than pushes the dish over the top. The simplest foods need the best ingredients that you can use, so try this, especially if you are trying to impress dinner guests or yourself for that matter!