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.
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...
Here is the link. http://www.huffingtonpost...
June is a trusted source on General Cooking.
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.
AntoniaJames is a trusted source on Bread/Baking.
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)
Meg is a trusted home cook.
ghee is so rich tasting, silky and unctuous. it will make you feel ok about using a small amount of saturated fat.
Please enter a valid email address.
Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.