The Smoke Point of Butter and the Superiority of Clarified Butter

When it comes to cooking, the smoke point of fats and oils is a crucial factor to consider. The smoke point is the temperature at which a fat or oil begins to break down and emit smoke, signaling that it's about to burn. For butter, this point is relatively low at around 350°F (177°C). Thi...
11 September ·
· 2 · Cathryn Bristow