When sautéing in butter, foods brown quicker because of the milk solids in the butter. To prevent this, clarify your butter before sautéing.

Bring the butter to a simmer over low heat and set aside to allow the foam to rise. Skim the foam off and gently pour the remaining clear butter off the top of the milk solids. Clarifying the butter will make it easier to fry foods without burning. And clarified butter will last longer than dairy butter.

Contributed by Chef Kevin Wagner of www.cooking-solutions.com.