ghee

Ghee , which was only made from the butter from the water buffalo milk is know availible in some ethnice markets and Gourment food stores.The best Ghee that is availible commercially is from holland,Then Scandinavia and australia,Basiclly ghee is clarified butter that is taken a step further by simmering it until all the moisture evaperates and the milk solids begin to brown,thus giving Ghee a wonderful nutty and caremal like flavor and aroma. this step also brings the smoke point up to 375 degree's. I use unsalted butter for my Ghee and i add ginger,cumin and other spices as I clarify...You can keep in the fridge for up to 6 months (tightly wrapped)I think like any ingredient, As we become more familiar with it we tend to use it
cc Cape Chef capechef Brad

Are American chefs using ghee in recipe formualtions and in what ways. Also, how extensively is it used in everyday Indian cooking. I have been told because of expense it is used primarily as a flavor enhancer. Thanks Hbrody

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[mudbug]

hbrody,

Just curious, have you ever made ghee yourself?

I once went to a nice little French restaurant in MOntreal where they served it. They didn't call it ghee, I can't remember what they called it. They served it with bread upon guests' arrival. It was made in shallow ramekins and the chef told us he put butter in there and left it in the oven at very low temperature for a day. The result was this pale brown, very nutty spread that was absolutely divine! Sorry I don't have more details... I haven't seen it served like that anywhere else.