Clarified Butter
-
Looking at some of the benefits of clarified butter as an alternative to the usual oils I use for cooking (olive, canola, etc.).
Has anyone had any serious experience using this?
Seems like it's pretty simple to do, and it might be a good thing to keep in the refrigerator.
-
In the fridge, yeah. I have made it in the past but now I just buy it premade. A jar lasts maybe a year.
-
It’s butter without the water and some milk fat. Is it really that big of a deal?
-
It’s butter without the water and some milk fat. Is it really that big of a deal?
@LuFins-Dad butter has a relatively low smoke point. Getting rid of all the milk solids changes that.
I wonder if it'll make a difference in taste vs canola, or another, oil.
One YouTuber I saw said she uses salted butter to make ghee...
"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
-
Ghee vs. butter :
https://www.healthline.com/health/food-nutrition/ghee-vs-butter#differences
Ghee has much higher smoke point, but also significantly more saturated fat per unit vokume.
-
@LuFins-Dad butter has a relatively low smoke point. Getting rid of all the milk solids changes that.
I wonder if it'll make a difference in taste vs canola, or another, oil.
One YouTuber I saw said she uses salted butter to make ghee...
@George-K said in Clarified Butter:
@LuFins-Dad butter has a relatively low smoke point. Getting rid of all the milk solids changes that.
I wonder if it'll make a difference in taste vs canola, or another, oil.
One YouTuber I saw said she uses salted butter to make ghee...
It does make a big difference in taste. You don’t usually use enough that the fat content makes much of a difference. Maybe a teaspoon for a steak.
