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5

Regarding the chemistry of what happened here, @rumtscho's comment addresses that very nicely. Quoting from the relevant portion of the linked answer: This scum is made from proteins. Meat contains muscle fibers (the proteins actin and myosin) as well as some loose proteins swimming in the fluids within the meat (the cell plasma). When you cook meat, ...


2

It depends on the recipe but, clarifying butter removes fat, milk, sugar, etc from the butter. Leaving a pure (clean) product. Clarifying it will remove any likelyhood of contamination (spoilage) and will reduce separation. Try cooking green beans (or any veggie) in a pot with water and add a significant amount of butter, then put it in the fridge ...


3

Pros: Higher smoking point. Regular butter's smoking point is 325-375F while clarified butter is around 485F. But it can still smoke and burn! However the higher smoking point means it'll be much more applicable in terms of sauteing food without worrying about burning the butter. 100% fat. Often times its hard to calculate the exact replacements in baking ...



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