"Butter imparts a delicious nutty, savory flavor to dishes. The downside? It burns and rather quickly. That's why ghee is so great for cooking. It has a high smoke point of 485°F with all the flavor of butter, but none of the burning (butter has a smoke point of 350°F; extra virgin olive oil has a smoke point of 410°F). "
"While you can make your own ghee at home, slowly heating butter to remove milk solids and water is a timely process. Plus, the jar of 4th and Heart Himalayan Pink Salt Ghee is so good, I'd rather buy it. Its only ingredients are clarified butter and Himalayan pink salt, it's shelf stable (because it's clarified), and it makes roasted chicken, potatoes, vegetables, popcorn, and more taste incredible. "
"Contrary to a neutral oil like canola or avocado oil, 4th and Heart Himalayan Pink Salt Ghee is full of buttery flavor. Its salt content is comparable to a salted butter, so good but not overwhelming in the slightest. So I often use it in savory searing and frying to make the most out of its pronounced buttery notes, swapping it 1-to-1 with any other seed oi l or butter. "
4th and Heart Himalayan Pink Salt Ghee combines clarified butter and Himalayan pink salt to deliver concentrated butter flavor suited for high-heat cooking. The clarified form raises the smoke point to 485°F, preventing the burning that occurs with butter (350°F) and surpassing extra virgin olive oil (410°F). The ghee is shelf-stable and can replace oils or butter in a 1:1 ratio for searing, frying, and roasting. The salt level approximates salted butter without overwhelming dishes and enhances roasted chicken, potatoes, vegetables, and popcorn. Making ghee requires slowly heating butter to remove milk solids and water, so many prefer buying a ready jar.
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