Cooking with Ghee Ghee is considered amongst the best oils for baking, sautéing, barbecuing or deep frying. Ghee flavor, which is deliciously “nutty and buttery,” is ideal for butter-based sauces like Hollandaise and Béarnaise, and a delectable accompaniment for lobster, crab and other seafood. Cooking with Ghee vs. Butter and Other Oils Cooking with ghee is healthier and more convenient than with butter. Unlike butter, Patan Pure Ghee does not hiss, pop, splatter or create a residue. It has a very high smoke point (~475°F), so it doesn’t burn and generate oxidation or potentially free radicals. That being said, studies have shown that even “oxidized” Ghee contains no harmful free radicals. Butter, on the other hand, burns very easily if you’re not paying attention, generating oxidization and the damaging free radicals that go with it. Less is More, Thanks to Delicious Ghee Flavor The excellent ghee flavor and aroma of Patan Pure Ghee makes it so that you need to only use 1/2 to 2/3 as much as you would with butter or other cooking oils. The unique Patan Pure Ghee flavor is composed of over a 100 flavor compounds, whereas “butter oil,” which is sold as ghee in most stores, contains only 16 such flavor compounds. Many Chefs Prefer Cooking with Ghee Chefs often prefer cooking with ghee because it doesn’t burn during frying due to its high smoke point, and because it possesses a deeper butter flavor. It also lacks hydrogenated oils, making it a popular choice for health conscious cooks too. More about ghee health benefits. Patan Pure Ghee’s amber-colored product, so appreciated by discerning chefs, has the characteristic grainy texture and distinctive flavor that distinguishes ghee from spurious products, like anhydrous milk fat, which is sold as ghee in many stores. |
Patan Pure Ghee |
