How to fry in butter and not ruin the dish

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Frying is not the easiest way to cook, because you have to work hard to get delicious dishes. It is even more difficult to achieve an appetizing crust and the perfect balance of taste. Many housewives like to cook in butter, which is not always correct. Due to the low smoke point, burning appears, which can ruin the dish. But still, this type of oil is actively used by cooks.

The 50/50 rule

The easiest way to give a dish a creamy flavor is to use two types of oil at the same time.

For the main frying, the vegetable version is used. We add only one cube of butter.

Quick frying

Butter can be used when preparing “quick” dishes. With this approach, it will not burn.

Regular scrambled eggs cooked in butter will turn out well. It is also used for pre-frying meat so that the pieces have a characteristic crust.

Ghee version

This type of oil is actively used in Indian cuisine as the main ingredient for healthy frying. Ghee retains a pleasant creamy taste, but you shouldn't expect “special effects” in the form of smoke and burning.