Difference Between Ghee and Ghee
Butter is the perfect dipping sauce for those hot summer months when artichokes are ready to be steamed and crabs are ready to boil. If you’ve eaten a lot of these, you’ve probably noticed that they come with a small jar of ghee for dipping. But how exactly do you make butter, and how is it different from making ghee?
Both oils are refined and produced in a very similar way, with one slight difference. Ghee is made by boiling butter over low heat; the water foams and boils away, then the milk proteins begin to stick together into white lumps and sink to the bottom of the pan. Strain them and you are left with pure milkfat (or 99% milkfat; yield may vary).
Ghee takes a few minutes longer to cook. The process for making ghee, which is mostly used in Indian cooking (although it was adopted by Whole 30ers and keto proponents), is almost identical to that used to make ghee, but instead of straining the white milk solids, they sink to the bottom. frying pans, you let them cook in hot oil as if you were cooking toasted butter . Then you strain the toasted pieces and you have ghee. (You can also microwave ghee if you like.)
This extra processing gives the ghee a nutty flavor not found in “regular” ghee. Due to the absence of water and proteins, both ghee remain stable at room temperature for several months, have a higher smoke point than unrefined butter, and can be used in place of butter in cooking for people who have difficulty digesting milk proteins. and sugar.
Ghee is most commonly used in Indian cooking while ghee is used in French recipes (although to be fair, ghee is a form of ghee). You can use them interchangeably – dip crab legs in ghee! – but keep in mind that ghee will add a nice nutty flavor to anything you bake/cook. (This is not a bad thing.)