On Fri, 09 Jan 2004 04:57:16 -0600, Katra >
wrote:

> Frogleg > wrote:
>
>> Yes, ghee will harden when refrigerated, just like butter. But you
>> don't really need to refrigerate it (although I do). Once you have
>> evaporated all the water and strained out the milk solids, what you
>> have is pure fat.
>
>Yah. With no flavor. :-P
>
>Sorry, but I am NOT a fan of ghee or clarified butter. Blech!
>
>It's the solids that give it a "butter" flavor.
>With Ghee or clarified butter (I think they are pretty much the same
>thing), you may as well just use vegatable oil.

I haven't prepared ghee in ages, but the long, slow cooking is said to
impart a slightly "nutty" flavor. The milk solids are what sometime
brown and burn when sauteing with butter (and contribute to spoilage),
hence ghee and clarified butter for fying. I think you'd find a lot
of argument that clarified butter and ghee are the same as veg oil.
But tastes differ. :-)