Ghee and clarified butter are a secret ingredient. They’re butter, but better. They’re richer, stronger, more condensed versions of butter. They’re like butter squared.
Ghee and clarified butter are very similar, but the way ghee is made generally produces a richer taste. Both are made by cooking butter and removing the milk solids and water, leaving only the pure butter fat. Ghee goes one step further, lightly cooking the pure butter to achieve a deeper, nuttier flavor.
Ghee is a staple in Indian cooking and baking, and also shows up in some Middle Eastern foods. If you’ve ever had a curry or stew from an Indian restaurant—such as biryani—there’s a good chance ghee was involved. It’s brushed atop roti and chapati breads (and sometimes naan).
Clarified butter and ghee shouldn’t be restricted to home biryani, though. Being more delicious than typical butter, they can and should be used wherever you use butter: for tempering spices and onions in curry, yes, but also in butter-based sauces, frying eggs, sautéing vegetables, and making grilled-cheese sandwiches. By removing the milk solids, ghee/clarified butter have a higher smoke point than average butter, which means you can use it to cook things at a higher temperature where normal butter would burn. If you’re making a recipe that calls for, say, coconut oil, you can use clarified butter instead. Steak, too, is delicious cooked in a skillet with clarified butter.
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Source: The Takeout
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