Recent questions tagged clarification straining

by cookwithfem (602k points) in Ghee asked Jun 11 15 views

How can you make sure your ghee remains clear and doesn't get cloudy as it cools?

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by cookwithfem (602k points) in Ghee asked Jun 11 9 views

What does ghee add to dishes like curries or dal that regular oil might not provide?

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by cookwithfem (602k points) in Ghee asked Jun 11 12 views

In terms of flavor, how does ghee influence the final dish when used for frying or sautéing compared to neutral oils?

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by cookwithfem (602k points) in Ghee asked Jun 11 11 views

Why might ghee be preferred in high-altitude cooking or baking, if at all?

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by cookwithfem (602k points) in Ghee asked Jun 11 8 views

What is the ideal storage container for ghee (material, airtightness), and why does it matter?

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by cookwithfem (602k points) in Ghee asked Jun 11 10 views

How does one clean the pot or pan after making ghee, especially if some residue is stuck on the bottom?

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by cookwithfem (602k points) in Ghee asked Jun 11 10 views

What does it mean if homemade ghee develops white spots or granules as it solidifies, and is it still okay to use?

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by cookwithfem (602k points) in Ghee asked Jun 11 12 views

Are there any textures or appearances that indicate poor-quality ghee (for instance, a very grainy structure or separation)?

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by cookwithfem (602k points) in Ghee asked Jun 11 15 views

How would you describe the aroma and flavor profile of ghee to someone who has never used it?

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by cookwithfem (602k points) in Ghee asked Jun 11 19 views

Can the leftover browned milk solids (from making ghee) be used in any recipes or as a spread, and what do they taste like?

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by cookwithfem (602k points) in Ghee asked Jun 11 12 views

Why do some chefs prefer ghee for sautéing spices (in techniques like tempering) in cuisines like Indian cooking?

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by cookwithfem (602k points) in Ghee asked Jun 11 13 views

What is the smoke point of ghee in degrees (Celsius or Fahrenheit) and how does that compare to other fats like butter or vegetable oil?

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by cookwithfem (602k points) in Ghee asked Jun 11 11 views

How can you flavor ghee (for example, making garlic ghee or herb-infused ghee), and what are the considerations for doing so safely?

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by cookwithfem (602k points) in Ghee asked Jun 11 17 views

What are the differences between ghee made from cow's butter and ghee made from buffalo's butter (common in some regions)?

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by cookwithfem (602k points) in Ghee asked Jun 11 6 views

Does ghee ever spoil or mold, given that it lacks water, and how long can it last unopened versus opened?

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by cookwithfem (602k points) in Ghee asked Jun 11 12 views

Can ghee be whipped or creamed like butter (for example, in baking), or will its lack of water affect the process?

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by cookwithfem (602k points) in Ghee asked Jun 11 6 views

Why is ghee solid in the jar but turns liquid when the kitchen is warm? (What causes that phase change?)

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by cookwithfem (602k points) in Ghee asked Jun 11 12 views

If a recipe calls for 1 cup of butter, how much ghee should you use to achieve a similar fat content?

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by cookwithfem (602k points) in Ghee asked Jun 11 15 views

What is the best way to measure ghee for recipes since it is fully fat (versus butter which contains water)?

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by cookwithfem (602k points) in Ghee asked Jun 11 11 views

How do you incorporate ghee into a diet or recipes for someone who has never used it before?

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