Timeline for Mixing Ghee with Other Ingredients
Current License: CC BY-SA 4.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Oct 25, 2018 at 13:17 | comment | added | Ess Kay | A quick hit on Google suggests using half Ghee and half water/milk (preferrably warmed as Chris said) though not recommended to replace butter with Ghee due to different textures. | |
| Oct 25, 2018 at 11:58 | history | edited | Chris H | CC BY-SA 4.0 |
Typo
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| Oct 25, 2018 at 11:57 | comment | added | Chris H | @rumtscho as my eggs are always at room temperature, I've never had the chance to compare, but I believe you | |
| Oct 25, 2018 at 9:21 | comment | added | rumtscho♦ | I would still advise to use room temperature eggs, that creates much tastier baking goods, even if you don't have to do it to avoid clupms. | |
| Oct 25, 2018 at 7:16 | history | answered | Chris H | CC BY-SA 4.0 |