On 8/30/2012 2:31 AM, notbob wrote:
> On 2012-08-30, ViLco > wrote:
>
>>
>> I'm talking about clarified butter because I remember someone say that ghee
>> is somewhat different, or made with a different process. So, change "ghee
>> with "clarified butter" and my answer is yes.
>
> As I understand it, clarified is just that. The milk solids are
> skimmed out and that's it. Ghee is clarified, then cooked a tad bit
> longer to impart a nutty flavor, a slightly browned clarified butter,
> so to speak. So I've heard. Don't take it as gospel.
>
> nb
>

The reason for ghee is to make butter suitable for frying. I don't like
frying with butter because that black stuff is plain nasty. I fry eggs
using my tub of soft-spread butter-substitute material. I use it mostly
for eggs and grilled cheese sandwich. It's a lot easier than having to
make ghee. Before the advent of these oil/water emulsions, I used Nucoa
margarine as a substitute for butter/ghee in frying.