On Tue, 23 Aug 2005, Roy wrote:

> Corn oil?
> You cannot compare the blandness of corn oil with distinctive buttery
> flavor of ghee. or clarified butter.

OK, I exagerrated for effect, but I still find clarified butter much
blander than whole, melted butter. I was wondering more along the lines of
what effect whole butter might have on browning, separation, etc.

> IF you want whole butter, go on soften it on with butter knife and try
> spreading on top of phyllo pastry( if desired) put some jam on
> top,.<g> enjoy!

When I make Galaktobouriko, I use whole butter, melted and kept warm, and
stir it with the brush as I apply it to the phyllo sheets. Works well,..


Dave