ghee [GEE]
Ghee is butter than has been gently melted, which separates the milk solids from the yellow liquid. Sometimes also known as clarified butter, ghee is actually clarified butter that has been simmered down to the point where the milk solids cook a bit, giving the butter a nutty brown hue, and a roasted flavor. Ghee has a much higher smoke point that regular butter, and it has a longer shelf life (can be refrigerated, covered for about 6 months, and frozen for up to a year.) Its high smoke point makes it ideal for sautéing and frying.
Interesting. I've heard of ghee before and was interested in knowing more about it. What's some common ways people use it in cooking?
Since it's good for satueing and frying, do people use it for vegetables? The light nutty taste and ability to work at high temperatures is making me think that it might be good for satueing spring vegetables -- like maybe breakfast radishes, young carrots and corn, something like that?
Ghee is a staple in my kitchen, and I have used it for sauteeing nearly everything. I was turned onto it because of its longer shelf life. I never seem to use up all my butter.
I first learned about ghee from my Indian friend and have since seen it in a lot of Indian recipes.
Yes ghee is used in a lot of indian cooking but is loaded with calories.
I'm from the UK and it is well known here that if you are on a diet you have to be very choosy what you select from the menu if you are dining out at an indian restaurant.
oh Gee. I love Ghee. I use it quite a bit.
I think that I might use it with my little quails that are in the freezer. I have been mentally building my recipe and am sure I would have come to the ghee conclusion but so glad you put it in front of me.
It really is a great fat that allows you to really put the heat to your dish
Chris, sauteeing baby red potatoes in ghee tempered with cumin seeds and then finishing it off in the oven with a dash of pepper and salt is one quick, comforting calorie laden, trip to nirvana.