Butter is an inevitable ingredient in most of dessert recipes. By definition, ghee is just clarified butter, but to me, the taste is completely different. The taste of butter is more close to heavy ...
I'm trying out a recipe which requires sauteeing something in lard. A lot of people seem to recommend butter as a substitute for lard, but I'm not fond of sauteeing in butter, because of the low ...
Reading the Wikipedia pages on “Ghee,” “Clarified butter” and “Beurre noisette” has left me somewhat confused as to what ghee is. Some statements on the pages seem to suggest that it's always ...