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[slaga]

I use ghee to fry eggs and saute vegetables. It is almost always gritty looking like your pictures, but I have found a jar or 2 over the years that were a little more creamy so to speak, but never creamy like butter.

[LowSlowJoe]

Thanks Slaga,   good to know that mine isn't defective or something.

I used it last night to fry a steak.   It worked quite well, but not sure if it added anything to the taste ( which is fine ).   I'm not totally sure if it was my imagination or not, but I did seem to maybe get a little less smoke as I was frying , than I normally do when I uses other kinds of oils.

 I'll have to try it on some veggies, or maybe some mushrooms as I fry them. 

[Trooper]

I make my own clarified butter. It's easy to do and I am pleased with the results. Not gritty at all.
I have used several different methods for making it, I think the process by Alton Brown is the easiest.


http://www.foodnetwork.com/recipes/alton-brown/clarified-butter-recipe.html

[LowSlowJoe]

I make my own clarified butter. It's easy to do and I am pleased with the results. Not gritty at all.
I have used several different methods for making it, I think the process by Alton Brown is the easiest.


http://www.foodnetwork.com/recipes/alton-brown/clarified-butter-recipe.html

Thanks Trooper.  I'm definitely going to be making my own soon. If for no other reason than because I'm curious.

[hughver]

"Clarified butter and ghee are not the same. Ghee is clarified butter that has been cooked longer to remove all the moisture, and the milk solids are browned (caramelized) in the fat and then strained out. This gives a rich nutty taste. Ghee has a longer shelf life, both refrigerated and at room temperature."

[Trooper]

Ahhhh  - right.
I don't know anything about ghee. Never had it.
I thought clarified butter was somewhat similar.
I don't use the clarified butter on toast or anything. Just for frying things.

[mo-kid]

someone on this forum (can't remember) suggested using: Bone Marrow butter. I for one did and the taste on both hamburger and Steak was elevated, at least noticeable for certain. If you can get to a butcher and get some femur bones, it is easy and worth a try. 

[Bentley]

The guy above your post is who did that!

https://pelletfan.com/index.php?topic=1447.msg16169#msg16169  it is in reply #2.

[Bar-B-Lew]

Wow!  What a thread that covered multiple types of solids or liquids to use for browning or frying anything.  My wife won't use anything but margarine yet she calls it butter...haha.  Must be a Mississippi thing (apologize if I offended anyone).  I have only used butter (the non-Mississippi stuff) or olive oil for cooking previously.

All this other stuff sounds great.  But, I will be honest.  I don't cook much on the stove top even though I am sure we paid plenty for the large flat surface unit with 5 elements.  And, I think my air fryer (which I have not used for many things yet) has done just as good a job or better with less a mess than what I had been using in a frying pan.