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I've found that clarified butter (or its close cousin ghee) offers a very high smoke point (around 250°C or about 480°F) and is good for lactose-intolerant peop
by VeejayRampay 11y ago
I've found that clarified butter (or its close cousin ghee) offers a very high smoke point (around 250°C or about 480°F) and is good for lactose-intolerant people. It's also extremely easy to make.
- athenot 11y agoAnd when it comes to browning, or making a crust around the edges of what's being pan-fried, butter is the best. Also, I'm not sure why but I've found that adding sesame oil to butter helps keep its properties a bit longer under heat.