Talk:Clarified butter

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)

Merge

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)

You can soft-boil, medium-boil or hard-boil your eggs and they're still boiled eggs. Ghee is indeed a perhaps more particular preparation of clarified butter. However, there is so much information on the use of ghee/clarified butter in India in the Ghee article that, if it were here instead, someone might reasonably have decided to split that chunk of information off into a separate art and called it Ghee, putting is where we are now. So I don't think a merger is a good idea. —Largo Plazo (talk) 19:43, 19 March 2010 (UTC)

I agree they should be merged. There is a lot of duplicate information. There is a lot of unsourced coatrack info in the Ghee article. It's a food. The fact that it is also used in religious ceremonies only needs a section not an entire article.-- — Keithbob • Talk • 00:33, 1 May 2012 (UTC)

Source on the smoke points?

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)