Randall Nortman wrote:

>On 2005-08-23, stiko > wrote:
>
>
>>Hi! Has anybody used ghee (Indian-style clarified butter) in baked goods?
>>I'm really tempted to use it to butter the sheets of filo pastry in baklava
>>but...not sure. Thnx
>>
>>
>
>I'm not an expert in this sort of thing, but my understanding is that
>ghee doesn't have any of the milk solids, just the fat. The milk
>solids are what makes butter brown so well, which is where a
>substantial amount of the flavor comes from.
>
>Why do you want to use it for this purpose?
>
>
>
The advantage of ghee is that it is all but impossible to burn. I've
used butter to separate layers of filo pastry and to butter cinnamon
raisin bread. In these cases, the oil is more used as a separator than
to add color. A few times I've let the butter melt a bit too long and
it burned and had a horrible plastic like substance on the bottom of the
pan - the milk solids, no doubt.

With ghee, I could have avoided this issue. Or, I could have just been
more careful with the butter.

Mike


--
....The irony is that Bill Gates claims to be making a stable operating
system and Linus Torvaldis claims to be trying to take over the world...

Mike Avery mavery at mail dot otherwhen dot com
home baker ICQ 16241692
networking guru AIM mavery81230
wordsmith Yahoo mavery81230