Originally Posted by GB
I still do not see the difference between clarified butter and ghee. According to your post, clarified butter is butterfat with the water and solids removed and ghee is clarified butter that has been cooked longer. That is what I call browned clarified butter. How is one different than the other?
Why do you use a slow cooker to make your ghee? It is so quick and easy to make it on the stovetop. What benefit do you get from making it in the slowcooker?
I used to make what I called browned clarified butter all the time. The trick is to not take your eyes off it because it goes from browned to burnt very quickly. Also, it is hard to do in a non-stick pan as it is hard to see the color change. A silver colored pan is much easier.
That post was quoted from the Internet---- and you know that the next hit at Google will say they're the same!
I clarified (pun intended) my position later in that post:
"So, I'm gonna call MY ghee----- ghee OR clarified butter. Until I brown some then I'll call it browned ghee."
GB, you asked me "Why do you use a slow cooker to make your ghee? "
then you answered your question in the next paragraph:
"The trick is to not take your eyes off it".
Someday when you're old and grey you'll understand my reason better.
But you have some good points for others.