Why I Cook with Ghee by nostr:npub1n8805ezmqzqhxuernt4mjmfdrxgzgjv5uhjk24nvstqyhrwxtd2qj9teq3

First, WFT is Ghee?

Ghee is just clarified butter. You remove the water and milk solids, and you’re left with pure butterfat. The taste is richer and more refined without being sweet or salty.

Making it is simple, just melt unsalted butter over low heat, skim the foam, and simmer until the milk solids turn golden, then, strain it.

The main reason I switched to ghee for cooking is the smoke point and oxidation profile. Ghee handles heat way better than butter olive or avocado oil. It’s more stable, which means it’s way healthier when you’re cooking with it.

I still like butter for things like bread or finishing a steak, but if you’re cooking with high heat, go with the fat that’s built for it.

Bonus, when you heat ghee in a pan, it smells almost exactly like Annie’s Mac and Cheese. I grew up crushing that stuff. It’s hard to explain until you try it, but you’ll know what I mean.

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