On Sat, 01 Sep 2012 13:36:49 -0400, George M. Middius
> wrote:

>dsi1 wrote:
>
>> Ghee's ability to keep was probably important before there was
>> refrigeration - probably not so important these days. OTOH, maybe a lot
>> of the poor folks don't have refrigeration. Beats me. OTOH, I can't
>> imagine that ghee has much of an advantage over plain old vegetable oil.
>
>I think the refrigeration angle is a very good guess. All this fuss
>about frying in clarified butter is just plain foolish these days. You
>can always finish a dish with a little fresh butter. That gives you
>much better butter flavor than any amount of frying in the clarified
>stuff.
>
I can't imagine that you can't taste the difference between corn oil,
peanut oil and olive oil in a dish. Why should cooking with ghee be
any different?
Janet US