Ghee
Ghee is clarified butter made from the milk of cows or buffalo, where the water and milk solids have been removed, leaving behind pure butterfat. It has a high smoke point and a rich, nutty flavor.
What it means in a kitchen
In a working kitchen, ghee is valued for its ability to withstand high temperatures without burning, making it ideal for frying and sautéing. Its unique flavor can enhance dishes significantly, especially in Indian cuisine. Understanding how to use ghee properly can elevate the quality of your cooking and is essential for traditional recipes.
Common misunderstanding
Many people confuse ghee with regular butter, not realizing that ghee has a higher smoke point and is lactose-free. Additionally, some think it can be substituted for butter in equal measures without considering the flavor differences.
Example
A home cook might use ghee to prepare a traditional Indian dish like dal, where it is heated until shimmering before adding spices to enhance their flavors. The use of ghee instead of regular butter will impart a deeper, nuttier flavor to the dish.