On Fri, 5 Mar 1999, John Shivers wrote: > You have ghii as an ingredient and offer butter as a substitute. I'm > not sure that's a good idea. My understanding is that Ghee (the spelling > I've seen) is only the milk solids and have a much higher burn > temperature. 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. - Signe Shivers This isn't quite correct. You can make your own ghee. Here's what the Epicurious Dictionary says: http://www.epicurious.com/db/dictionary/terms/indexes/dictionary.html |ghee | |ghee [GEE] Butter that has been slowly melted, thereby separating the |milk solids (which sink to the bottom of the pan) from the golden |liquid on the surface. This form of CLARIFIED BUTTER is taken a step |further by simmering it until all of the moisture evaporates and the |milk solids begin to brown, giving the resulting butter a nutty, |caramellike flavor and aroma. This extra step also gives ghee a longer |life and much higher SMOKE POINT than regular clarified butter. |Because the smoke point is raised to almost 375°F, ghee is practical |for a variety of sautéing and frying uses. Although it originated in |India, the best commercially available ghee comes from Holland, |followed closely by products from Scandinavia and Australia. It's |quite expensive, but can be purchased in Middle Eastern, Indian and |some gourmet markets. Whereas ghee was once made only with butter |derived from water buffalo milk, today it can be made with any |unsalted butter. Making it at home is not a difficult task, and |flavored ghees are created by simply adding ingredients such as |ginger, peppercorns or cumin at the beginning of the clarifying |process. Tightly wrapped ghee can be refrigerated for up to 6 months |and frozen up to a year. Chuck Demas Needham, Mass. Eat Healthy | _ _ | Nothing would be done at all, Stay Fit | @ @ | If a man waited to do it so well, Die Anyway | v | That no one could find fault with it. demas@tiac.net | \___/ | http://www.tiac.net/users/demas