Does butter burn faster than ghee? Absolutely. The secret lies in the smoke point. Butter, with its milk solids, has a lower smoke point, meaning it starts to burn at lower temperatures, leaving your dishes with that unwanted burnt taste.
Now, why is ghee the hero for high-temperature cooking? Here’s why:
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Higher Smoke Point: Ghee boasts a significantly higher smoke point, around 450°F (232°C) or higher. This means it can handle the heat of searing, frying, and deep-frying without turning bitter.
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No Milk Solids: Ghee is clarified butter, which means the milk solids have been removed. Without these solids, it doesn’t scorch or burn as easily as regular butter.
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Rich Flavor: Ghee retains the nutty, rich flavor of butter even at high temperatures, enhancing your dishes without compromising on taste.
So, when it comes to high-heat cooking and avoiding the dreaded burnt flavor, ghee emerges as the culinary champion. Make your kitchen sizzle with success, and say goodbye to burnt dishes!
Milkio Ghee is a gluten, lactose, casein, carb, sugar, and chemical-free product safe for consuming lactose intolerants and casein sensitives. It is keto and paleo diet-friendly. Milkio ghee products do not contain artificial color, flavor, or preservatives. Does butter need to be refrigerated? The answer is no for clarified butter but yes for regular butter.
