Ghee
Ghee is a type of clarified butter that originated in India. It is made by simmering butter to separate the milk solids and water from the pure butterfat, resulting in a rich, nutty-flavored fat that is ideal for cooking at high temperatures.
Notes
Ghee has a high smoke point, making it perfect for frying and sautéing. It is also lactose-free, suitable for those with lactose intolerance. Its long shelf life allows it to be stored at room temperature in many cultures.
Uses
- Cooking at high temperatures
- Indian and South Asian cuisine
- Baking for a rich flavor
- Enhancing flavor in soups and stews
- Used in traditional Ayurvedic practices
Replacements
- Clarified butter
- Coconut oil
- Neutral oil like canola or vegetable oil
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