Have you ever cooked with clarified butter?
- Thread starter Jace
- Start date
Lethe200
Senior Member
- Location
- San Francisco Bay Area
A necessity in many cuisines, from Ethiopian to Indian/Pakistani. It is also shelf-stable, because the milk solids (which spoil) are removed. It can take a higher cooking temperature without smoking the way regular butter does, again due to the removal of milk solids.
We have a huge Ethiopian/Eritrean community in the San Francisco Bay Area. You can tell the ones who do the "healthy" cooking with olive oil instead of the proper niter kibbeh, spiced ghee. It simply does not taste as good - the flavor profile is 'flatter', for lack of a better word.
We have a huge Ethiopian/Eritrean community in the San Francisco Bay Area. You can tell the ones who do the "healthy" cooking with olive oil instead of the proper niter kibbeh, spiced ghee. It simply does not taste as good - the flavor profile is 'flatter', for lack of a better word.
Ruth n Jersey
Well-known Member
- Location
- Northern New Jersey
I have clarified butter for certain dishes such as for dipping seafood. It looks better on the table but then I got lazy and just melted the butter. Tasted the same and we aren't that fancy. lol
Mrs. Robinson
Well-known Member
- Location
- Nampa,Idaho
I use ghee sometimes-it was great with the lobster tails I made for Valentine`s Day. My mom always cooked with ghee-or I should say she did after living in Saudi Arabia in the mid-70s. I`m sure she had never heard of it before then. It is expensive though. $7-$13 for a 12 oz. jar....