> You have ghii as an ingredient and offer butter as a substitute. Per the book, not my own idea. I personally would only use ghii (or another cooking oil) as Indians do, not use butter. > My understanding is that Ghee (the spelling I've seen) is only the milk > solids and have a much higher burn temperature. Yes (almost). Ghii (or spell it ghee, if you wish, after all, the real name isn't written using our alphabet) is clarified butter, i.e. 100% butterfat (therefore 0% milk solids). It has a much higher burn temperature than butter. > I'm not sure you can get butter hot enough for most of its uses in > Eastern cooking with out burning it - which gives a very bitter flavor. We're only talking about simple ordinary frying here, not some major high temperature operations like for instance Chinese tend to do with their woks. So, I imagine there isn't much risk of burning from using butter instead of ghii. But, since I just use ghii I really haven't ever had to worry about this problem. I don't really know whether this situation would end up being significantly different or not from frying onions and spices in butter like the French often do. --- Brent