Recently, I've come across quite a few vegetarian recipes calling for Ghee (Indian clarified butter) and I'm intrigued to try it. So, another trip to the Indian Mart and a new purchase for me! If you are looking for cheap spices, rice, and some great frozen naan, Indian grocery stores are packed with great deals.
From everything I've read, clarified butter seems the way to go in some dishes. It has a more intense butter flavor (yum) and a higher heating point than regular butter. Too bad it is also packed with calories and I can't use it by the spoonful. I've have toasted my quinoa and rice with it (oh my!) and I need to
stick my nose in some cookbooks to pick my first official Ghee recipe.
Do you ever use clarified butter? Is it hard to make on your own?! Now that I have the Ghee, it hit me that in many cooking shows, restaurants use ladles of clarified butter! That seems a little extreme and no wonder eating out can be so fattening!