Anyone here use ghee?

[black chef]

ghee vs butter vs clarified butter

anyone here using ghee in their recipes?

 

[Cookboymanchild]

ive never heard of ghee, or clarified butter so i just use butter

 

[grumblebee]

I use ghee in recipes that call for it. (like when I'm making east indian dishes) Ghee is basically clarified butter that has been cooked a bit longer to remove all the water from the butter. (it can be stored in the fridge and for longer than regular clarified butter which tends to get a bit grainy when chilled sometimes)

Cookboymanchild- clarified butter and ghee are both a type of oil that is made from butter. Basically you melt down butter and heat it until the whey proteins foam and rise to the top. You then skim off the foam until all that is left is the clear, yellow-ish butterfat. (also a good idea to strain it through cheesecloth as some milk solids sink to the bottom during the cooking process and you dont want those in your clarified butter)

 

[Ishbel]

Depends what I'm cooking. I only use ghee for Indian/Pakistani dishes, clarified butter in some European dishes and butter (salted and unsalted) for other dishes. It's not an either/or.

 

[Ishbel]

Oops, Sorry Grumblebee - great minds obviously DO think alike

 

[ironchef]

I've used ghee sometimes, but it's not something I go out of my way to make. I don't use a lot of clarified butter either. I prefer whole, unsalted butter or oil.

 

[bubblygal]

i used it for cookies & curry puffs

 

[GB]

I have used it for popcorn occasionally, but I do not make it very often at all.

 

[Shaheen]

Ya, use them in most traditional dishes.

 

[Piccolina]

I've bought and made ghee before, but only when butter tends to go on sale. As much as I love it, the same thing applies to making clarifed butter as well. Durring the holidays or if I know that I've got a lot of cooking coming up I will try to prepare some clarifed butter in advance, it wonderful to cook with (I think).

 

[jpmcgrew]

Ghee is also good because you can cook at a much higher temperature than butter.

 

[patch]

I used to clarify my own butter and use it. However these days I wouldn't use much more than 500g of butter in a whole year.
Medical son recently mentioned India was a cardiologist's paradise thanks to ghee.

 

[black chef]

I used to clarify my own butter and use it. However these days I wouldn't use much more than 500g of butter in a whole year.
Medical son recently mentioned India was a cardiologist's paradise thanks to ghee.

"everything in moderation..."

that's what i say to myself about ghee and/or butter, but remember, margarine is but one carbon molecule from being the same as the plastic container it's sold in...

i read the ingredients list... so, i continue to use very small amounts of ghee or clarified butter in-place of margarine or other commercial spreads.