Ghee has a nutty flavor and tastes more buttery than butter itself. It holds up to strong spices well, which is one reason it’s a staple in Indian and Thai cooking. Like other fats, ghee pulls fat-soluble flavors and nutrients out of spices when you cook the two together. CanRead More →
Ghee (pronounced GEE with a hard G), the Hindi word for “fat,” can be used as a synonym for clarified butter, with one difference. Unlike in the French technique, ghee traditionally simmers for a while, browning the milk solids and adding a slightly nutty flavor to the finished product. WhatRead More →
Although clarified butter is a dairy item but its free from allergic milk protein part and that makes it suitable for dairy free diet. Does ghee still have milk protein? Does ghee have milk protein? Since ghee is cooked down clarified butter, once the liquid has been boiled away atRead More →