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Healthier Butter Alternative Exotic ghee is said to be perfect for frying and frying
Who wants to give fried or fried food a fine buttery taste, should use Ghee best. This edible fat is highly heatable unlike traditional butter and is great for cooking and baking.
Gives dishes a delicious butter flavor
Exotic ingredients have become indispensable in many local kitchens. If you love Asian, you will not get past superfood coconut oil. And who for example wants to make Indian flatbreads, should among other things give ghee into the dough. This edible fat gives dishes a delicious butter flavor.
Ghee is a delicious butter alternative. The edible fat is highly heatable and is therefore ideal for frying and frying. (Image: vm2002 / fotolia.c0m) Ghee can be heated up
If you want to cook traditional Indian or Pakistani, you can not do without Ghee. This typical ingredient is a clarified butterfat. It is also known as butter lard or concentrated butter.
This is pointed out by the Bavarian consumer center. "Ghee consists of about 99 percent fat and can be used for frying and frying," explains Sabine Hülsmann, nutrition expert of the Consumer Center Bavaria.
Pure butter, however, is not suitable for this. It has a higher content of water and milk protein and contains less fat (82 percent). Purely legally butter and margarine are only real with 80 percent fat.
Since ghee can be heated up, it is very versatile. The fat is also suitable for cooking or baking and gives the food a fine butter flavor.
Durable
Ghee can simply be made by itself: Usually the butter is heated until the water it contains evaporates. Then the flocculated protein components are skimmed off and filtered out.
The finished product is meanwhile also widely available on the market.
Chilled, ghee is stable for up to 15 months, at room temperature for about nine months.
Another advantage: Since Ghee is lactose-free, the fat can also be eaten by people with lactose intolerance (lactose intolerance) without any problems. (Ad)