(snip)
>
> clarified butter
>
clarified butter has a
> higher smoke point than regular butter and therefore may be used to cook
at
> higher temperatures. 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.
>
> ghee
> Butter that has been slowly melted, thereby separating the milk solids
(which
> sink to the bottom of the pan) from the golden liquid on the surface. This
form
> of clarified butter is taken a step further by simmering it until all of
the
> moisture evaporates and the milk solids begin to brown, giving the
resulting
> butter a nutty, caramellike flavor and aroma. > © Copyright Barron's
Educational Services, Inc. 1995
> based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

(snip)
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."

Sheldon, thanks for the explanation. That was great!

kilikini