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Old 11-28-2017, 05:51 PM   #1
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Ghee instead of butter

Can I substitute ghee for butter in bread recipes that call for “melted” butter? Or do baking recipes need those milk solids? Do you think it would make a difference in the taste or texture? I love using ghee instead of butter for sautés and roux; the smoke point is much higher, and the buttery flavor seems to be so concentrated. Also, ghee has become readily available in my local supermarkets, so I don’t have to labor to make my own. What think you, people?

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Old 11-28-2017, 07:52 PM   #2
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You can sub ghee for melted butter one for one. It's better for roux than butter as it won't burn easily.

Ghee is basically clarified butter. You can easily make it yourself and save a ton.
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Old 11-29-2017, 10:10 AM   #3
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Quote:
Originally Posted by Andy M. View Post
You can sub ghee for melted butter one for one. It's better for roux than butter as it won't burn easily.

Ghee is basically clarified butter. You can easily make it yourself and save a ton.
I’ve tried making clarified butter, it was many years ago, when I was just beginning to learn to cook; maybe that’s why I failed miserably at it and vowed never to make another recipe requiring it! I will try making it again sometime, just like I finally tried Brussels sprouts after a 50 year abstinence. In the meantime, since it’s available at the corner supermarket, and not exorbitantly expensive, I’ll go for the convenience!
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Old 11-29-2017, 10:11 AM   #4
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Quote:
Originally Posted by Andy M. View Post
You can sub ghee for melted butter one for one. It's better for roux than butter as it won't burn easily.

Ghee is basically clarified butter. You can easily make it yourself and save a ton.
I was wondering about the roux, and whether it needed the milk solids in butter. But then, you can make roux with vegetable oil, so that makes sense. Thanks again.
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Old 11-29-2017, 10:54 AM   #5
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Martha Stewart uses melted butter and ghee as if it is the same thing?

Is clarification the difference?
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Old 11-29-2017, 10:57 AM   #6
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Originally Posted by Roll_Bones View Post
Martha Stewart uses melted butter and ghee as if it is the same thing?

Is clarification the difference?
Butter consists of butter fat, water and milk solids (and sometimes salt). Clarified butter and ghee have had the water and milk solids removed leaving the butter fat. So clarified butter and ghee are essentially the same product. The only difference being that some ghee is heated longer to partially brown to butter fat.
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Old 01-21-2018, 01:50 PM   #7
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I use ghee alot but I will probably use it even more now that you've mentioned it can be used for roux, breads, etc. Thanks!

Around here it really doesn't seem to be that much more expensive than butter.
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Old 01-21-2018, 02:35 PM   #8
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It’s really simple to make.
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Old 01-23-2018, 10:38 AM   #9
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Yes, Andy, I know it is simple to make but I am not a "think and plan ahead" type of person. When I have started a recipe I am not going to stop and make some ghee. So even though I'm a "rather make it from scratch" cook there are certain things I'd rather just buy.
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Old 01-23-2018, 10:46 AM   #10
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Yes, Andy, I know it is simple to make but I am not a "think and plan ahead" type of person. When I have started a recipe I am not going to stop and make some ghee. So even though I'm a "rather make it from scratch" cook there are certain things I'd rather just buy.
I wouldn't expect you to stop in the middle of a recipe to make ghee. However, you could make a pound or two and refrigerate it for whenever. It keeps at least as long as butter.
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