What You Need to Know
Ghee's lack of water and milk solids (removed during clarification) raises smoke point to 250°C, enabling sustained Maillard reactions without burning. The process generates lactones and furans from residual phospholipids.
Creates a crisp, golden crust while infusing dishes with toasted dairy notes. Essential for layered textures in dishes like 'kadhai paneer' and 'mysore pak'. The stable fat allows reuse without flavor degradation.
Key Parameters
Temperature
°C - °C
Time
2-3 minutes
45 seconds - 8 minutes
Equipment
Kadhai (Indian wok)Slotted spoonStainless steel strainer
Steps
- 1.
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- 2.
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The Science
Primary Reaction
Maillard Reaction