Importance of Cooking with Traditional Fats: Butter and Ghee

Watch the Cooking with Traditional Fats – Butter and Ghee video

In today’s vodcast, I chat about the importance of cooking with traditional fats with a focus on butter and ghee as they are often the easiest to first incorporate into your traditional foods kitchen.

Get to know more about these topics in the following blog post sections:

Cooking with Traditional Fats: Butter
Cooking with Traditional Fats: Ghee

These conversational vodcasts are available to the Kitchen Pioneers who have joined my YouTube membership community—The Traditional Foods Kitchen Academy.

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Cooking with Traditional Fats: Butter

When it comes to eliminating processed fats out of our pantries, the easiest replacement is butter. Who doesn’t love butter! Salted or unsalted, butter can’t be beat for topping toast, smearing on cooked veggies, and adding to baked goods.

Butter is a real fat and not processed in the way margarine and other vegetable oils are. So empty your pantry of those rancid fats, and start using butter.

Cooking with Traditional Fats: Ghee

When it comes to cooking with butter, you need to keep the smoke point in mind. What is a smoke point? It’s the temperature at which a fat should not be overheated to prevent it from becoming rancid.

Butter’s smoke point is 350°F. You can sauté with butter, but you need to be careful to make sure that you do not overheat it because you do not want to burn the milk solids present in the butter.

But what if you want to cook at a higher temperature and you want to use a traditional fat? Ghee or clarified butter comes to the rescue!

You can make your own ghee or clarified butter by melting butter in a saucepan. The oil part of the butter floats to the top, and the milk solids settle to the bottom. If you strain out those milk solids, you have plain clarified butter. If you allow those milk solids to sit on the bottom of the saucepan and toast up a bit, you have ghee.

Ghee is especially tasty and my preferred form of clarified butter. Since plain clarified butter and ghee both have a smoke point of 450°F, they’re perfect for high temp cooking!

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