I thought that was the difference between plain clarified butter and ghee. I may be mistaken.
Different slow cookers have different temperatures. I'm sure I could brown clarified butter in one of my "slow" cookers and probably not in the other one.
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?...
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?...
Ghee is a type of clarified butter
cave76 said:Clarified butter and ghee are not the same
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.
If your slow cooker is hot enough to brown it then it is hot enough to burn it so I still don't see the reason you use.
ok. I was just wondering if i was missing something. Seemed like you were saying there might be a benefit over stovetop. I now understand it is just personal choice.