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Recently saw a recipe for a spicy lentil dal that uses clarified butter. What is the reason for clarified butter over reg.whole butter?

asked by lovesitc almost 3 years ago
6 answers 1115 views
Dsc_0122.nef-1
added almost 3 years ago

Clarified butter (ghee) has all the protein milk solids removed. You can heat it enough to sputter Cumin which is a seasoning, without the worry of the milk proteins burning up.

Lorigoldsby
added almost 3 years ago

Ghee is a type of Clarified butter...and Ghee was probably called for in the original recipe. Check out the 50 words every food lover should know in the news section here....Ghee and Gastropod I knew...

Lorigoldsby
added almost 3 years ago

Here is the link. http://www.huffingtonpost...

Junechamp
ChefJune

June is a trusted source on General Cooking.

added almost 3 years ago

Lori is right, almost certainly the original recipe would have called the clarified butter Ghee. but the reason for using clarified butter is that with the milk solids removed, the butter has a much higher flash point. Which means it doesn't burn so easily.

New_years_kitchen_hlc_only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 3 years ago

And ghee makes a dish like this taste better . . . . I use it all the time, especially in dishes like this, for precisely the reason stated by Panfusine. ;o)

Birthday_2012
luvcookbooks

Meg is a trusted home cook.

added almost 3 years ago

ghee is so rich tasting, silky and unctuous. it will make you feel ok about using a small amount of saturated fat.