Question about Ghee
Can you use ghee just like you'd use regular butter? In my case, this means: put a little bit in jasmine rice as it's cooking, cook scrambled eggs with it, or put it on corn on the cob. Will it taste okay? Will my kitchen burst into flames?
Edited to add: Can I use ghee to grease a cookie sheet? Also, not ghee-related, but I bought the stuff to try two side dishes I heard about on Martha Stewart's new midmorning show: sweet potatoes and parsnips, roasted in the oven and covered in a maple syrup and dijon mustard dressing, and brussels sprouts roasted in the oven with bacon, with a little balsamic vinegar on them.
Comments
Sure.
Sure you can. It's just butter without the milk solids. I'd suggest using Land O Lakes sweet butter to make it, since their butter has the least milk solids to start with. If you want to give it a nice rich flavor, you could try making it the Ethiopian way: put in some basil, cardamom, chili powder, cinnamon, cloves, dried onion, fenugreek, garlic powder, ginger, and turmeric, stir over low heat for 30-40 minutes, then strain out the solids.
Mike
Bought a jar
I'm way too lazy to make it myself. I bought a jar at the grocery store today. My reasoning was, I wanted butter and not margarine, but I didn't want the butter in stick form. I guess I could have gotten some sticks of butter and mashed them up in a container, but the ghee was right there and ready to go...
Ooh, don't use store-bought
Ooh, don't use store-bought ghee. Nasty. The flavor of ghee is pretty distinctive, so I'm not sure if you'd like it on other dishes (so whether or not you like ghee on corn on the cob will depend on whether you appreciate that flavor), but canned ghee is frequently distinctive in a bad way, rather than a good one. It's really easy to make (email me if you can't find a simple recipe), and worth the minor effort it takes.