"Blair P. Houghton" > wrote in message
...
> 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.
>
> So there's no salt in the ghee?
>
> It's basically a cooking oil derived from milk. You don't want
> salt in everything.
>
> >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.
>
> Tastes like budda.
>
> --Blair
> "I'll get the popcorn."
Ghee is clarified butter. Why use unsalted butter? For the same reason one
should always use unsalted butter and that is because it allows the cook to
control the salt level, not the ingredients. Salt is added to butter to
make it last longer. If you use it in a reasonable amount of time, unsalted
is always a better choice. Good cooking.
Fred
The Good Gourmet
http://www.thegoodgourmet.com