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Old 07-21-2013, 10:18 AM   #11
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MrsLMB----- that sounds like a good idea! Thanks. Maybe even freeze it in a dedicated ice cube tray and then take them out and put in ziplocks to put in the freezer? I like how all our ideas generate other ideas.
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Old 07-31-2013, 03:25 PM   #12
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Yesterday I bought a jar of clarified butter (ghee) at Trader Joe's. Evidently it's a new item there, and the jar says "Does not require refrigeration, store in a cool dry place."

I've never used ghee before, but I'm looking forward to cooking with it and the smoke point being so much lower.
It sure was tasty on my English Muffin this morning.
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Old 07-31-2013, 03:52 PM   #13
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... I'm looking forward to cooking with it and the smoke point being so much lower...[/QUOTE]


Smoke point is higher for the ghee.
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Old 07-31-2013, 04:14 PM   #14
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Duh...guess I said it wrong. You can use higher heat, right?
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Old 07-31-2013, 04:36 PM   #15
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Quote:
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Duh...guess I said it wrong. You can use higher heat, right?
Yeah. But I knew what you meant.
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Old 07-31-2013, 04:54 PM   #16
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Duh...guess I said it wrong. You can use higher heat, right?

Right! A higher smoke point means it takes a higher temp to make the oil smoke. Oil's smoking means it's breaking down and will begin to negatively impact the flavor of the food.
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Old 08-01-2013, 12:03 PM   #17
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I thought ghee is not supposed to get hard. Or am I wrong?
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Old 08-01-2013, 12:10 PM   #18
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I thought ghee is not supposed to get hard. Or am I wrong?
It depends on the temperature.
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Old 08-01-2013, 12:17 PM   #19
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Even in refrigerator it should still be farily soft, kind of like margarine.
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Old 08-01-2013, 12:27 PM   #20
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Even in refrigerator it should still be farily soft, kind of like margarine.
Unless I'm remembering wrong, it gets even harder than butter in my fridge. Well, clarified butter does. I've never worked with actual ghee.
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butter, recipe, temperature

Ghee (clarified butter) at room temperature I make ghee because I cook Indian food often/occasionally and also use it for other cooking. What I know is I'm told to keep it in the 'fridge' for safety. Now, the dilemma -----if it's cold I can barely scoop out spoonfuls of it to use it's so hard. I can, of course, melt it a little in the microwave----- but-----can I say I'm lazy? and wondering if heating in the MW over and over is o.k. (I put the ghee in pint jars for the 'fridge.) So. I would like 'personal experiences' about keeping it on the countertop. I won't hold you responsible for my ruined ghee---:wink:-- just want to know. If the consensus is NO------ I guess I'll have to get those little sauce plastic cups and put a couple of tablespoons in each them and freeze or refrigerate them. Did I say I'm lazy? 3 stars 1 reviews
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