Today I would like to show you how easy and quick it is to make ghee at home.
As you may have noticed there are lots of options to choose from when looking at cooking fats and oils.
Depending of your diet requirements, the type of food you want to cook and the desired product taste, you really should be using heat resistant saturated fats for frying and high heat cooking.
When it comes to monounsaturated and polyunsaturated vegetable oils use them only for salad dressing, or as a last ingredient to add to your cooked food, when taken off heat.
There are few good health reasons for this.
Let me explain it to you.
Saturated fats are heat resistant. They don’t denature their chemical structure when overheated.
Mono and polyunsaturated vegetable oils are heat and oxygen sensitive and can burn, or change their chemical structure during overheating.
They can either become contaminated with trans-fatty acids, or actually burn. When these oils burn, they become carcinogenic.
As you can imagine neither carcinogens or trans fatty acids are healthy for you!
I understand that Saturated fats have been criticised for a long time in our modern way of living. If you try to eat less of saturated fats, you can use special equipment that promotes fat free cooking, but I still would not encourage you to use heat sensitive vegetable (poly and monounsaturated) oils in high heat cooking such as frying.
Follow this simple recipe at home to clarify your butter and have a handy saturated fat for these occasions that you use high heat in cooking.
I hope you enjoyed this week’s health and cooking tips.