Originally Posted by JMediger
This is where I'm getting confused too GB. I've never tasted ghee ... does it taste like brown butter?
I never thought about straining it and keeping it because it's so easy to make BUT I have burnt my fair share of butter getting the right shade of brown so ...
There's ghee and there's browned ghee. I haven't made browned ghee yet but yes, I think the taste would be somewhat like browned butter.
butter melted down gently
until the 'solids' drop down to the bottom of the pan. (What Andy aptly calls 'crud'.) What is left above is an almost clear, yellow 'liquid'. The liquid is then poured gently through a muslin cloth or fine strainer so that any 'bits' don't get through.
It will harden a bit. Then it can be kept at room temp or in the fridge to be used as an 'oil' that tastes like butter but doesn't burn as quickly as plain butter would in a pan if left on high or too long.
is the same as above only it's heated a little longer until the 'crud' at the bottom turns brown but DOES NOT BURN. (That's a critical time slot and has to be watched carefully at the end.)
For ordinary use-----just plain ghee is what you would probably want. It would be good for dipping lobster into also.....
Or boiled new potatoes. Or.......
Here is a video that shows it being made in a pan. I always use my slow cooker because I don't have to watch it as closely.