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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 6 years ago

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6 answers 1487 views
67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added almost 6 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.

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32fb3935 151a 4db2 ac26 980d4c0d5cea  lorigoldsby
added almost 6 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...

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32fb3935 151a 4db2 ac26 980d4c0d5cea  lorigoldsby
added almost 6 years ago

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

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4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added almost 6 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.

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B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 6 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)

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8bbce907 3b5e 4c8c be5c c64e6c780d63  birthday 2012
luvcookbooks

Meg is a trusted home cook.

added almost 6 years ago

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

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