I was looking at this question:
And it got me wondering: is there any instance, either using melted butter for popcorn or in some other application, where simply melted but not clarified/rendered butter should be used?
Essentially clarified butter is butter that has all it's water and milk solids removed. All that is left is butterfat.
Pros and Cons of Clarified/Rendered butter:
With this information in mind, I will leave it to yourself to decide when you should and should not use clarified butter.
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