Ghee

by sequins 13 years ago

In equal proportions or not? And is such substitution ever a bad idea? I'd be interested in its effects on, say, chocolate cake, cornbread, pie crust.

Hello ! I make Ghee alot. Pretty much the same thing as clarified butter I believe. The method I use is, when its ready I strain it through a cheese cloth. The solids that are left are absolute...

Have a source for veggies/fruit that's not really "on the way" for any everyday errand or shopping trip. So, if I'm in that area, will always stop in. Veggies are nice/fresh and really good price...

I have run into my first cooking problem on an induction stove with stainless cookware. I want to make Indian Ghee / Clarified Butter. I have made it many times on electric stoves. The problem i...

Hi guys, never shopped for Ghee but I need some for Instant Pot Dal Makhani. Where would I find some high quality Ghee in the southwest area? Maybe Frutta Si? Thanks in advance.

I tried making ghee for the first time yesterday. It was a nice, translucent amber-gold color when first strained. I left it on the counter to cool with a paper towel on top, and it's now been abo...

I make brown butter once a month or so for my baking needs. And I always just use the only pan I have: a dark nonstick frying pan. And I'm constantly pouring a little onto my white countertop to se...

I went to buy ghee yesterday and discovered that no stores sell it where I live. Ridiculous, I know. Can I make my own ghee? My friend from Bangladesh said that our butter is too impure and won'...

I'm making a dal recipe that was incredibly delicious the last time I made it (http://www.food.com/recipe/indian-lentil-soup-dal-shorva-132397) The recipe calls for vegetable oil or ghee. I pref...

My top five in order of use: Vegetable/Canola blend Butter Bacon fat Olive oil Ghee I just ran out of my blend and filled my trusty bottle with peanut oil.