By: Nikita Nikhil
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Ghee is a staple in Indian kitchens, but if you use it wrong, it can ruin taste and nutrition. Here are 5 common mistakes to avoid while cooking with this staple golden fat.
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Ghee has a high smoke point, but it's not too much. If you heat it beyond 250°C, ghee can break down, which affects its flavour and health benefits.
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Only a small amount of ghee can go a long way. Overusing ghee can make the food greasy and calorie-loaded. Use just enough to coat or saute.
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Avoid using ghee for acidic dishes like tomato-loaded gravies. The acidity can change its taste and reduce its shelf life when reused.
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Never store ghee in a moist or uncovered container. Moisture can make it spoil. Always use a clean, dry spoon and store it in an airtight jar.
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Mixing ghee with other oils while cooking can change its smoke point and flavour, which might also ruin your dish and affect your digestion.
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To know the health benefits of ghee, click here:
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