making and using rendered butter?
I am making a recipe for baklava. This recipe calls for 2 pounds of rendered butter. Is rendered butter the same as clarified butter? And is the two pounds before or after rendering?
This is kind of a silly question, I know, but I've never used or made clarified butter. I'm assuming the recipe calls for 2 pounds of rendered butter after rendering. Any idea of how much solid butter it takes to get two pounds of clarified butter? Lastly, I would be using the actual liquid clarified butter, not the solids, right?
If anyone has any tips or tricks for making clarified butter that would be awesome as well :)
Sorry for so many questions!
Thanks in advance :)