Ghee is preferred in high-altitude cooking and baking due to its lack of milk solids and higher smoke point, which prevents burning and ensures better flavor development at lower atmospheric pressures.
At higher altitudes, the atmospheric pressure is lower, causing water and other liquids to boil at lower temperatures. This can affect cooking times and the overall quality of baked goods and cooked dishes. Ghee, being clarified butter with milk solids removed, offers several advantages in this environment:
Higher Smoke Point: Ghee has a significantly higher smoke point (around 482°F or 250°C) compared to butter (around 302°F or 150°C). This means it can withstand higher temperatures without burning, which is crucial when cooking at lower boiling points at high altitudes.
No Milk Solids: The absence of milk solids in ghee prevents them from burning at lower temperatures, which can impart a bitter or unpleasant taste to the food. This is especially important in baking, where subtle flavors are key.
Enhanced Flavor: Ghee's rich, nutty flavor can enhance the taste of dishes, compensating for any potential flavor loss due to the altered cooking conditions at high altitudes.
Longer Shelf Life: Ghee has a longer shelf life than butter, which is beneficial in remote, high-altitude locations where access to fresh ingredients may be limited.
When substituting ghee for butter in baking recipes at high altitudes, consider slightly reducing the liquid content of the recipe to compensate for the lower boiling point and prevent the final product from becoming too moist.