Jan 20 , 2021
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 100℃. So, boiling butter is not suitable for searing because the temperature is not high. To searing, you need a temperature of 200℃. And the protein burns at high temperatures and turns black. ✋
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!
🥰Tip!: The higher the fat content, the better the butter. European-style butter can be up to 84% fat.