
Jan 20 , 2021
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π What fat makes the steak 200% tasty?
Butter is made up of 80% fat, 15% water, and 5% milk protein.
When you heat the butter in a pan, it boils up because of the moisture. Water only rises to 100β. So, boiling butter is not suitable for searing because the temperature is not high. To searing, you need a temperature of 200β. And the protein burns at high temperatures and turns black. β
So, Clarified butter, which removes moisture and protein from the butter, is called Ghee butter.
It doesn't burn even at high temperatures, so it's an optimized fat for searing!
π₯°Tip!: The higher the fat content, the better the butter. European-style butter can be up to 84% fat.
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