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In my family all the cooking/frying is done with clarified butter. Butter, cheese, definitely no margarine/crisco, plant oil only for salads. So far no cardiova
by wirrbel 6y ago
In my family all the cooking/frying is done with clarified butter. Butter, cheese, definitely no margarine/crisco, plant oil only for salads. So far no cardiovascular problems.
- dv_dt 6y agoThe interesting side effect to me here is using butter one might keep the cooking temperatures a little bit lower. Butter burns at a lower temp than many plant oils.
- draw_down 6y agoNot clarified butter; it's clarified so that it can be cooked at higher temps (it also keeps longer). Clarified butter has a higher smoke point than several plant oils.
- ominous_prime 6y agoThe solids in butter are what burn quickly. Clarified butter burns at 230°C, which is at the higher end of cooking oil smoke points.