On Fri, 9 Jan 2004, Katra wrote:
> In article >,
> Frogleg > wrote:
>
> > On Thu, 08 Jan 2004 18:14:06 GMT, (Lisette) wrote:
> >
> > >
> > >Is this the correct method? (obtained from "Food 911") Why the
> > >specification for unsalted butter? Will it harden upon refrigeration?
> >
> > Have no clue why unsalted is specified, 'though that's the tradition.
> >
> > 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.
but with ghee, you can have _ginger_ flavored butter!
seriously... that was the worst idea my boyfriend ever had. Flavor ghee
with anything else, but never, ever ginger. It smells vile (taste wasn't
a problem... it went in stirfry and fried rice... but the jar still
smelled awful)
Lena