Heat Stability Of Butter?

Discussion in 'Dairy' started by BaconBits, Nov 24, 2013.

  1. BaconBits

    BaconBits Member

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    What is the science on heat stability of butter, is it really suitable for higher temperature cooking like sauteing onions?

    How come it gets rancid in just a few days out of the fridge, it has a low smoke point also?
     
  2. marcar72

    marcar72 Member

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    I'd think butter would be O.K. for medium heat frying but not too long on the burner though. For higher temperature cooking and longer times one would want to use ghee. Ghee is refined butter, kind of like refined coconut oil with a higher smoke point. One can make Ghee pretty easily as there are instructions on the internet. I'd guess butter goes bad a few days out of the fridge because of the "impurities" like small amounts of lactose and whatnot getting processed by the minimal bacteria inherent in dairy products.
     
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