In this case, the culprit is clarified butter. (details from foodtv.com) It doesn’t get much simpler than this – melt butter in a pot, skim off the foam from the top, and draw off the liquid butter from the milk solids at the bottom.
Yet this proved too much for me. I got the foam off, no problem, but I had no milk solids that fell to the bottom of the mixture. I’m not sure what went wrong – did I not leave the butter over the heat long enough, or did I not separate it right, or something else. Still, I’ve saved the results – maybe more like somewhat simplified butter, or partially explained butter, rather than clarified – and we’ll see how well it sautees later this week.
(I’m thinking of podcasting my adventures in cooking dinner, by the way. Comments on the idea are welcome.)