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In article >,
(PENMART01) wrote:

> Additionally, the lack of milk solids prevents clarified
> butter from becoming rancid as quickly as regular butter. It also means that
> the butter won't have as rich a flavor. Ghee is an East Indian form of highly
> clarified butter.
>
> Sheldon

Exactly my point! Clarified butter is not as rich in flavor as pure
butter! And it's not the salt as I use mostly unsalted butter for
cooking... I'm not worried about preservation as I can freeze extra
cubes and only go thru about 1 lb per month, max. I use mostly EVOO.

Butter is reserved for crab and shrimp stir fry's, or rice dishes. ;-)

Clarified butter is BLAND!!!
Clarified butter is BLAND!!!

At least in my world. <G>

I cannot stand to use it for dipping. ;-P No flavor.
I add lemon if I'm at a seafood restaraunt.

K.

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