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Tommy Joe Tommy Joe is offline
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Default Clarified butter (ghee):

On Aug 28, 9:53*pm, pltrgyst > wrote:

> I use ghee almost daily, either straight or mixed with olive oil. It's
> one of the most valuable items within arm's reach of my cooktop.



I know what clarified butter is but have never made it. My
grandmother used it for all cooking calling for butter. I have made
some of her dishes - not bad - but in the spirit of replication
something was missing, and I have determined it was the clarified
butter she used. She had one dish that calls for browning meat cubes
in butter and then tossing in a bunch of string beans on top of the
meat for about 45, stirring only after they've wilted a bit. My
version, which I made several times, was always ok, but there seemed
to be something lacking. I am sure it was the clarified butter. Her
string beans always came out slightly darker and more flavorful. I
suppose the clarified butter is not necessary for any dish, but I'm
sure it's a bonus for some. I don't think she refrigerated her. It
always sat by the stove with a cover over it most of the time,
sometimes not. I guess with her being in the kitchen the turn-over
rate was high. But I remember that butter and it's rich smell. I
definitely think it makes a difference in some dishes and may one day
put it to the test by making some clarified butter for my own use.
(unless it's too much work, in which case that's one more thing I'll
know a little less about).

TJ