What you need to know about cooking fats? Butter & Clarified Butter Although butter has been demonized in the past it is now accepted that it is a good source of healthy fat for our diets. Butter, which contains milk solids, is not suitable for pan frying as it burns at a low temperature – butter is often added to a pan at the end of cooking to add flavour, but it will burn at too high a heat. Butter is the best fat for baking cakes and pastries. Organic butter and butter from grass fed cows is recommended. Clarified Butter (Ghee) Ghee is butter that has had the milk solids removed. Ghee is made by slowly heating butter in a small bowl and the milk solids will separate and form at the bottom. Do not get the butter too hot or it will burn. Pour off the beautiful yellow butter fat into a container – this is the clarified butter – discard the white milky substance. Clarified butter keeps longer than butter. Advantages of Ghee: - Lactose friendly: (milk solid have been removed) - Assists in body flexibility: (the body connective tissue is lubricated) - Vitamin rich: (contains the good fat soluble vitamins of A, D, E and K – promoting healthy bones, brains and your immune system) - Aids digestion: (Ghee converts fibre into butyric acid- required for healthy intestinal bacteria) - Lowers Cholesterol: (increases the secretion of biliary lipid which helps reduce cholesterol) - High smoke point: (Ghee can be cooked at a higher temperature than butter but not as high as coconut oil) - Weight loss (Ghee made from grass fed cows milk contains the caner fighting fatty acid CLA (conjugated linoleic acid) which also aids weight loss) See Further posts on, Coconut oil, Seed oils/vegetable oils, Margarine, Olive Oil or find out more on cookeryinstitute.au
Posted on: Sun, 05 Oct 2014 02:24:32 +0000
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