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Could this be more ambiguous? Is it saying that clarified butter (ie. separated as described) is served with lobster? Or is it saying that ordinary butter, called 'clarified butter', is served with lobster? Or is it saying that both of these things, with the name 'clarified butter', are served with lobster? Sigfpe 23:06, 9 July 2007 (UTC)
Should ghee be merged into this article? If ghee is just another name for clarified butter, shouldn't they both be part of the same article? Please comment at Talk:Ghee#Ghee_vs._Clarified_butter Alvis ( talk) 07:57, 13 May 2008 (UTC)
I'm pretty sure ghee is different. Ghee is cooked for much longer than clarified butter, which results in a nuttier taste. —Preceding
unsigned comment added by
82.32.11.243 (
talk) 18:54, 19 March 2010 (UTC)
The contents of the Butter oil page were merged into Clarified butter. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page. (-- emerson7 15:54, 1 December 2009 (UTC)) |
This page lists the butter smoke point as 163-190 deg C, with no sources. Peanut oil says butter has a smoke point of 150 deg C. 153.96.216.2 ( talk) 08:46, 14 August 2014 (UTC)
A smoke point of 252°C is also complete nonsense. Even peanut oil has a maximum of around 230°C. For clarified butter it is around 205°C.-- 46.114.203.121 ( talk) 16:45, 31 October 2022 (UTC)
This is the
talk page for discussing improvements to the
Clarified butter article. This is not a forum for general discussion of the article's subject. |
Article policies
|
Find sources: Google ( books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL |
This
level-5 vital article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||
|
Could this be more ambiguous? Is it saying that clarified butter (ie. separated as described) is served with lobster? Or is it saying that ordinary butter, called 'clarified butter', is served with lobster? Or is it saying that both of these things, with the name 'clarified butter', are served with lobster? Sigfpe 23:06, 9 July 2007 (UTC)
Should ghee be merged into this article? If ghee is just another name for clarified butter, shouldn't they both be part of the same article? Please comment at Talk:Ghee#Ghee_vs._Clarified_butter Alvis ( talk) 07:57, 13 May 2008 (UTC)
I'm pretty sure ghee is different. Ghee is cooked for much longer than clarified butter, which results in a nuttier taste. —Preceding
unsigned comment added by
82.32.11.243 (
talk) 18:54, 19 March 2010 (UTC)
The contents of the Butter oil page were merged into Clarified butter. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page. (-- emerson7 15:54, 1 December 2009 (UTC)) |
This page lists the butter smoke point as 163-190 deg C, with no sources. Peanut oil says butter has a smoke point of 150 deg C. 153.96.216.2 ( talk) 08:46, 14 August 2014 (UTC)
A smoke point of 252°C is also complete nonsense. Even peanut oil has a maximum of around 230°C. For clarified butter it is around 205°C.-- 46.114.203.121 ( talk) 16:45, 31 October 2022 (UTC)