Ghee - is it worth it?

[Booldawg]

Following on from another curry thread I posted;

Sometime indian recipes call for ghee instead of butter for frying meat/onions in.

Will it bring something extra to a curry that everyday butter wouldnt?

I've certainly never used it, its (apparently) clarfied butter. Is it fairly available at supermarkets and would it be in refridgerated section with other dairy products or with all the spices and sauces etc?

[vodkancoke]

You can make your own by slowly melting butter, skim the surface, pass it through a piece of muslin and that is clarified butter. I think the reason for it is that it doesn't burn as quickly as butter.
I have seen tubs of ghee in Waitrose too.

[EcclesCake]

Ghee can be heated to a higher temperature without burning.

You'll find it on the shelf in the World Foods aisle.

[Zhukov]

The first two posters,have provided the answer...and easy to produce Ghee,for yourself...Happy Cooking!

[gingejbee]

...or just heat a little oil and then add the butter - same result, more or less.

[triggerhippy]

My answer is nope, not really worth it

[Booldawg]

sounds alot of hassle -so flavour-wise it adds nothing.

[EcclesCake]

The general rule with cooking is 'butter for flavour, oil for high temperatures'.

Using ghee gives you the best of both worlds. It really isn't that much hassle to make your own and buying it is even easier.

[boxtops]

Is it not very bad for your cholesterol levels....?

[Booldawg]

doesnt sound healthy eccles!

[Booldawg]

I mean boxy! *rolls eyes*

[Zhukov]

Usually,I use a slug of Olive Oil,mixed with Groundnut,or Vegetable,or Rapeseed Oil..so as not to burn Olive Oil...or Ghee,if I remember..adding a small knob of butter,at the end.

I have also taken to stirring in a little Redcurrant jelly,at the end,for gloss,and to balance the tart/acidity,of Tomatoes,etc..

[Zhukov]

...oh,and Butter or Ghee,does impart a "nutty"flavour..

[boxtops]

I don't cook with slugs at all, zhukov, I don't like the texture :-)

[sasskins]

I think it does add flavour to a curry. You can make your own or it is usually in tins in the Asian food section. It is quite expensive to buy.

[heathfield]

A big advantage of properly prepared ghee is that it will last just about forever in a container without going off, even at room temperature.

[Mosaic]

Tubs of ghee?
Round here the supermarkets sell huge great drums of it!