Does the oil really prevent the butter from burning?

Oil plays a role in the combustion of butter, and this mainly due to the smoke point. Butter has a relatively low smoke point, which means that it begins to blacken and free up smoke around 120 ° C. On the other hand, the oil is higher, greater than 200 ° C for most oils. By adding oil to the butter when cooking, you will slightly increase the overall smoke point of the mixture: it can be heated to higher temperatures before starting to burn. But beware, the oil will not prevent your butter from burning, it will only delay the deadline.

Clarify the butter for cooking

For cooking butter, the only solution is to clarify it. This technique makes it possible to separate the fats from proteins and lactose, and butter to support much higher temperatures.

To clarify the butter, just melt it gently in a saucepan over low heat. Once the butter is melted, a white foam, called casein, will form on the surface. Remove this foam using a small colander or a spoon. Once, the casein removed, continue cooking the butter until it becomes transparent. Finally, filter the clarified butter using a fine sieve to ensure that the solid whey cannot be found in your preparation.

Clarified butter is one of the essential ingredients in Indian cuisine. Called the “ghee”, this Indian clarified butter follows the same preparation rules as a classic clarified butter but is cooked on low heat for a longer period. Perfect for sublimate the sauces and bring the spices back, it brings a delicate hazelnut flavor to the dishes and you can use it in all your recipes – Indian or not – and cooking up to 200 ° C. Another advantage, being very little humid, it keeps several weeks or even months in the refrigerator!

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