Pure ghee is 99 - 99.5 % butterfat with only trace amount of dairy, it can be
cooked at high temperatures without burning, and has a lovely nutty flavor — perfect for curries.
Not exact matches
My oils of choice are Coconut and Olive, when choosing an oil to
cook with you want an oil that will not be damaged by
high cooking temperatures and Coconut oil can be used
at higher temperatures without heat - induced damage to the oil.
You can use it to
cook at high temperatures and even leave it
at room
temperature for months
without it going rancid.
The soft treats are produced using a cold press process and
cooked quickly
at 40 to 75 degrees Celsius
without high temperatures or steam, retaining natural enzymes, vitamins and fibers for a more nutritious product.
In a pressure -
cooker, the water vapor stays inside, and thus allows liquid water to get arbitrarily hot
without boiling — until the whole thing explodes, which is why there is that little thinghy on top which in fact limits the pressure and instead allows the water to boil
at a
higher temperature than normal.