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Nov 12, 2012 03:59 PM

accidentally separated my!

I'm baking brownies and I left my butter in the microwave too long (on "warm", a low setting). When I remembered it again, it was ghee (clarified) with sediment on bottoms (not burned). Does anybody know if I can still use it to melt my chocolate and bake? Thanks!!

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      1. Actually, some recipes require ghee or clarified butter (which is what you now have if you strain the solids). As the others have said, you will be perfectly fine.