Re: [CH] speaking of cauliflower
Brent Thompson (brent@hplbct.hpl.hp.com)
Fri, 05 Mar 1999 17:19:23 -0800
> You have ghii as an ingredient and offer butter as a substitute.
Per the book, not my own idea. I personally would only use ghii (or
another cooking oil) as Indians do, not use butter.
> My understanding is that Ghee (the spelling I've seen) is only the milk
> solids and have a much higher burn temperature.
Yes (almost). Ghii (or spell it ghee, if you wish, after all, the real
name isn't written using our alphabet) is clarified butter, i.e. 100%
butterfat (therefore 0% milk solids). It has a much higher burn
temperature than butter.
> I'm not sure you can get butter hot enough for most of its uses in
> Eastern cooking with out burning it - which gives a very bitter flavor.
We're only talking about simple ordinary frying here, not some major high
temperature operations like for instance Chinese tend to do with their
woks. So, I imagine there isn't much risk of burning from using butter
instead of ghii. But, since I just use ghii I really haven't ever had to
worry about this problem. I don't really know whether this situation would
end up being significantly different or not from frying onions and spices
in butter like the French often do.
--- Brent