It doesn't seem to be as common these days, but every now and then I still run across recipes calling for clarified butter - especially in Indian cooking, where it is known as Ghee. If nothing else, it is worth learning to do just for the difference in flavor when dipping fresh lobster or crab legs into. The process itself is done to separate the actual butter fat from the milk solids and water that are found in a stick of butter. The solids tend to burn, so by clarifying your butter you are able to use it while cooking at much higher temperatures.
To do - simply melt a stick of butter in a saucepan on very low heat until completely melted, which will result in three layers. The top layer will be foamy, which you skim off using a spoon. Most people discard this, but I have to admit I love the rich, salty flavor and tend to spread it on a slice of toast - diet be damned. Next, slowly pour the melted butter into a glass or clear container, leaving behind the milky residue (milk solids) that will be on the bottom layer of your saucepan. I haven't personally found much use for the milk solids themselves, but if anyone does something in particular with it - please let us know. You are left with pure, clear butter fat which can be used in any recipe that calls for real butter.
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