GB
Chief Eating Officer
Thanks Andy. So ghee is browned clarified butter.
Thanks Andy. So ghee is browned clarified butter.
Thanks Andy. So ghee is browned clarified butter.
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 ...
So, from reading the thread, this is what I'm gathering:
Clarified butter is any butter that has gone through the heating/straining process to remove the milk solids.
Browned butter is clarified butter that was heated to a higher temperature during clarifying until it took on a golden brown color and nutty smell.
Ghee is clarified butter that was heated past the temperatures necessary to simply clarify until the milk solids have begun to brown, but removed before reaching the depth of color (and flavor) of browned butter. Or, in other words, Ghee is somewhere between basic clarified butter and browned butter.
Andy, did I follow that correctly?
So, from reading the thread, this is what I'm gathering:
Clarified butter is any butter that has gone through the heating/straining process to remove the milk solids.
Browned butter is clarified butter that was heated to a higher temperature during clarifying until it took on a golden brown color and nutty smell.
Ghee is clarified butter that was heated past the temperatures necessary to simply clarify until the milk solids have begun to brown, but removed before reaching the depth of color (and flavor) of browned butter. Or, in other words, Ghee is somewhere between basic clarified butter and browned butter.
Andy, did I follow that correctly?
Can clarified butter be used as shortening to make melted chocolate smoother and easier to spread? I have a tight budget so buying a block of Copha/Lard when I only need a bit for one cake doesn't really seem worth all that money.
So can it be used as shortening for chocolate without causing the chocolate to seize or not set?
Also I think I saw a post/s saying that brown clarified butter tastes like (hazel?)nuts and was wondering how to tell when the brown clarified butter won't taste too strongly of nuts.
I'm going to make a orange cake drizzled with white chocolate for a special birthday and if I can get the white chocolate to have a slightly nutty taste, that'd be a bonus.
What would you use if you didn't have a ladel?
So a gravy jug (~100ml) will do fine? I've watched a few videos and they all used ladels so I thought that it was the best option.