/ck/ - Food & Cooking

You can't cook with butter at high heat because it'll burn.
Ghee/clarified butter is too expensive.

Here's the solution.

I should try frying food in general with shortening. I have a feeling that shortening lasts longer without going rancid than its liquid counterparts and it's easier to measure out amounts.

But before I buy it regularly and use it for frying I need to see facts about its stability under high heat, but I haven't seen any studies or research about this on shortening.

Plus there's butter flavored shortening, so like you get the flavor of frying with butter, without the burning vulnerability of butter, and for like a quarter of the price of clarified butter.

>>17422885
Kerrygold has the same exact fat content as generic butter (about 80%) as evidenced here >>17419707 >>17419740

And anyway, with what you're saying people shouldn't use butter for dough at all and use butter flavored vegetable shortening instead because it has no water content in it.

The virgin butter vs the Chad Butter-Flavored Shortening.

>tastes like butter. if you were to do a blind taste test you couldn't tell the difference
>100% fat as opposed to your pathetic 80% butter fat
>can be used to cook at high temperatures unlike butter which burns
>cheap, much cheaper than butter or ghee
>No trans fat whatsoever, while butter (like all animal fats) has small amounts of naturally occuring trans fat)
>shelf-stable; doesn't need to be refrigerated.

butter-flavored shortening/margarine wins this thread. hail to the king baby.

>>13968515

give me two reasons why i should use butter instead of butter-flavored shortening.

>super long shelf-life at room temperature. doesn't need refrigeration and wont go bad if left out for months.
>doesn't burn
>same or similar great taste
>contains no water (butter is usually around 80% fat, and more expensive butters like >>13968790 are usually around 85% fat while the rest is water and milk solids).
>cheaper than butter
>WAY cheaper than clarified butter or ghee.