Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Canadian John]

 Simply curious as to your experiences:  The taste, using and making..

[Bentley]

Is it the same as clarified butter?

[02ebz06]

According to Alton Brown...

Ghee is an additional step after you make the Clarified Butter:

"At first the butter will melt, then the water will begin to boil out, then the milk solids will aggregate, sink to the bottom. When the liquid is clear, you've got clarified butter. Keep cooking until the butter begins to brown and you've got ghee. This entire process will take 1 to 1 1/2 hours depending on the butter, the pan, the heat, etc. "

[hughver]

I use GHEE frequently. I do not make it, I buy it at either Costco or the Asian store.

[BigDave83]

I have not made any, I bought a jar at Aldi's the other week, have not tried it or anything.

[Darwin]

I buy the one the lady from India tells me she uses.  I have read negative reviews about some offered at the grocery stores.  Usually it’s about off or unnatural flavors.

[pmillen]

I use it whenever I want butter flavor and the higher smoke point.

Butter smokes at 350°F.  Ghee smokes at 450°F.

My primary use is when I'm building a crust on grilled steaks.  I put the ghee-brushed meat side over the coals for 15 seconds.  I paint the top during that 15-second period and then flip the meat.  I repeat twice more.

After the last flip, I again paint the top with ghee and apply salt free seasoning.  The only other seasoning I've applied up until then is a dry brine of salt only.

[cookingjnj]

We love Ghee.  Use it when reverse searing steaks in a cast iron skillet.  I use it to make sauteed onions, sauteed green beans (if I am not using bacon).  Use it to cook like you would butter, but has a nuttier flavor to me.