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Butter naturally contains small amounts of minerals and fat-soluble vitamins like A, D, E and K, as well as a touch of iodine, potassium and calcium. But it’s still a fat and therefore highly caloric. “I don’t believe we should eat foods only because of their nutrition,” says Siu-Chan. “Food should also taste good and satisfy the soul. Clarified butter is a product which is composed almostcompletely of fat utilizing a process which separates the water and milk solidsfrom the butter fat.
The butter needs to be heated so that the components canbe separated by density. The heat makes the water evaporate and the solids sinkto the bottom. SATURATED FAT. Examples: butter, lard, bacon grease, dairy fat Because saturated fats contain straight chains of carbon, the molecules are able to pack closely together and cling tightly to one another. This makes them very effective for energy storage (i.e.
0 grams fiber. 15 mg cholesterol. 3 grams saturated fat. 0 mg sodium.
0 grams sugar. 0 grams trans fat. grams tsp oz. Nutrition Facts. For a Serving Size of 1 tsp ( 5 g).
Butter is a popular dairy product made from cow’s milk. Composed of milk fat that has been separated from other milk components, it has a rich flavor and is widely used as a spread, as well as for. A teaspoon of ghee contains 45 calories and 3 grams of saturated fat; notably, it contains no trans fat, now largely blamed as the culprit for bad cholesterol readings and heart disease.
1 Butter, by comparison, contains a small amount of trans fat. 2 . Clarified butter is anhydrous milk fat rendered from butter to separate the milk solids and water from the butterfat.Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi and Pakistani), North African (Egyptian and Berber) and Horn African cuisine. Butter is mostly fat but also includes milk solids, which can smoke, scorch, brown, and burn at high temps.
Separate and remove those solids, and you have a clear, golden-yellow fat with a higher smoking point than regular butter. With clarified butter (also known as “drawn butter”), you can saute or fry at a high temperature without burning the butter. Clarified butter is shelf-stable butter with the milk solids and water removed, leaving just the milk fat behind.
When slowly heated, the melted butter forms three layers: white foamy whey at the top, pure butterfat (aka liquid gold) in the middle, and white milk solids (casein) at the bottom, allowing you to easily separate out the fat. Clarified butter, or ghee, is pure butterfat–butter with the milk solids and water removed. It can be used as a sauce by itself, a base for other sauces or as a cooking agent.
Make this delicious and versatile staple at home!
List of related literature:
|from National Defense Migration: Hearings Before the Select Committee Investigating National Defense Migration, House of Representatives, Seventy-seventh Congress, First[-second] Session, Pursuant to H. Res. 113, a Resolution to Inquire Further Into the Interstate Migration of Citizens, Emphasizing the Present and Potential Consequences of the Migration Caused by the National Defense Program. Pt. 11-|
|from Culinary Nutrition: The Science and Practice of Healthy Cooking|
|from A Legislative History of the Federal Food, Drug, and Cosmetic Act and Its Amendments|
|from Fats and Oils Handbook (Nahrungsfette und Öle)|
|from Loving Yourself to Great Health|
|from The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements|
|from Code of Federal Regulations (CFR) TITLE 21 Food and Drugs (1 April 2017)|
|from Advanced Dairy Chemistry-2: Lipids|
|from Essentials of Food Science|
|from Lewis’s Medical-Surgical Nursing EBook: Assessment and Management of Clinical Problems|