On 8/30/2012 3:10 PM, dsi1 wrote:
> 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.

Both of them can be cooked at a lower heat, so the application is valid.
I don't use butter sub anymore for anything but I know many do for
various reasons.