Clarified Butter does not need to be refrigerated. Store it in an airtight container in a cupboard or on your kitchen counter. It may be used in place of regular butter in any recipe in this book. One advantage to using Clarified Butter rather than plain salted or unsalted butter is that it doesn’t burn when sautéing nuts and other ingredients. It should always be used in filo recipes because the water in salted or unsalted butter will cause the filo to become soggy. Pastries that specify Clarified Butter will not bake as well with plain butter. To make 3 to 3 1/2 cups of Clarified Butter: Place 2 lb butter (or margarine if you prefer) in a large, deep microwave-safe bowl. The bowl should be large enough to allow the butter to foam up without overflowing. Microwave on medium power for 6 to 8 minutes until completely melted and hot. Remove from microwave and allow to sit for 10 minutes while the milk solids and liquids settle to the bottom. Skim off any foam that has formed on top, and discard. Carefully pour off or ladle out the clear butter. Discard the milk solids and liquids left at the bottom of the bowl