http://divyaalter.com/wp-content/uploads/2017/07/divyaalterlogo2.png 0 0 Divya Alter http://divyaalter.com/wp-content/uploads/2017/07/divyaalterlogo2.png Divya Alter2017-08-23 12:15:492017-08-23 16:08:13General Guidelines for Cooking with Ghee
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- Ghee’s smoke point is 485°F and it is ideal base oil for boiling, sautéing, baking, roasting, and pan-frying (even deep-frying, although I don’t recommend it).
- Melt the ghee on medium-low heat to fry spices, flatbreads, or omelets or to sauté vegetables. Protect it from smoking and burning, as burned ghee is very unhealthy and should be discarded.
- Never reuse ghee (or any oil!) left after cooking. Once the ghee is heated beyond its smoke point, it oxidizes and its fats begin to decompose, forming toxic compounds.
- Anyone with heart, liver, or kidney imbalance should consult a medical professional before using ghee.
- Discard rancid ghee (whitish in color).
Yes, you may spread it on toast!