On 2012-08-29 23:20:59 +0000, ImStillMags said:

> well......there's a difference in plain clarified butter and ghee.
> I make ghee. The slow cooking process results in a lightly nutty
> flavor which I like a lot. I use ghee for some things and regular
> butter for everything else.
>
> I agree with you that the French methodology works best for a lot of
> things but I still like ghee for Indian dishes.

Perhaps my experiene with ghee and clarified butter isn't diverse
enough. Particularly when using ghee in Indian dishes, where many other
seasonings can have significant impact on the flavor profile, I'm feel
quite sure I couldn't tell the difference.

My understanding with both is that it has to do with cooking hotter
than you can with butter. But between ghee and clarified butter and
butter, I've never found a significant different. Tasting the material
right in the pan prior to its use in cooking something else, I'm think
I could tell the difference. But whenever you "brown" something, here
with clarified butter to produce ghee, it also depends on how brown you
consider brown. I had a girlfriend that regularly burned pork chops
and this was what she called "browning".