Originally Posted by archiduc
Butter contains water - 15-18% as you will realise if you try to clarify some.
I knew that. I have clarified butter many times. I was just visualizing the time when I made butter with my kids by shaking around a jar of cream until the butterfat seperated from the whey. We then rinsed the butter to remove the remaining whey and mixed in a bit of salt. But yes, when you place butter in a hot pan, it sizzles as the watter escapes from the fat.
Seeeeeeya; Goodweed of the North