Ghee is a type of clarified butter that has also been simmered to give it a delightful nutty flavour (that it imparts to what you are cooking or eating it with). It hails from India and is also used in the surrounding regional cuisines.

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Milk solids and water are removed from milk, leaving just milk fat ie clarified butter.

I use it in a lot my Indian and South-east Asian curries and it is great for sauteing meat and vegetables instead of vegetable oils. Ghee is also great for shallow/deep frying due to it having a high smoke point.

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Being a fat, it is solid at room temperature

Just be wary, it is hard to clean up and I keep my jar of ghee in a plastic bag for that reason. 🙂

I have some recipes using ghee for you in the links below.

 

This particular cooking ingredient is in PK’s Essential Pantry Cupboard Contents.

Enjoy,

PK


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