Neil Saavedra

The olive oil has a higher smoke point, kind of takes care of that and buffers the butter.

But what you can do is saute.

When you're doing steaks, if you're going to sear them off, you're roasting vegetables, you can use clarified butter or ghee.

And that'll boost that smoke point up to around 485.

So you get about 100 degree higher heat

out of clarified butter that doesn't have that milk fat.

Also, a lot of it has the lactose, the casein that is the lactose and all of that kind of wicked out.

And so those that are intolerant or have a milk allergy usually can handle clarified butter even better.

So you melt that butter, allow the things to separate, water evaporates, solids float to the surface, you skim them off, put them through a sieve and a cheesecloth.

And what's left over is this beautiful, pure butterfat with a higher smoke point, still has a great flavor of butter, has a little nuttiness, great on popcorn, all of these things.

it's a great thing to do.

But every once in a while, everybody starts praising it again, and it's been around forever.

So we'll get back to butter, more different types of butter, organic, whipped butter, European style, all these things when we return with Technique of the Week.

It is The Fork Report.

I'm Neil Saavedra.

Let's get the latest news now with KFI Newsroom.

good food good conversation a lot to get to today we're gonna introduce you to some folks that have restaurants and some food you're gonna want to put your mouth all that great stuff right now we're in the middle of technique of the week the technique we're looking at is butter using butter what kinds of butter knowing your butter butter butter butter butter butter yum yum yum they go back and forth and I know that we have people that

don't eat animal products of any kind.

And we respect them.

We respect everybody in their dietary limitations or dietary needs or dietary beliefs.