There are some things I just never seem to get the hang of, and one of them has been how to clarify butter. For some reason, whenever I try, I botch the butter. It's never been much of a problem until recently, when I've begun experimenting with Middle Eastern tagine cookery. Sometimes a tagine calls for ghee---which is basically, as you probably know, clarified butter.
But, thanks to a quick video from the Culinary Institute of America, maybe I now have the hang of it. Take a look for yourself -- it's free.