Ghee, also known as clarified butter, is a type of clarified butter that originated in ancient India and has been used in traditional Indian cooking for centuries. It is made by simmering butter over low heat until the milk solids separate from the golden liquid, resulting in a rich, flavorful, and aromatic cooking fat. Ghee has a distinct nutty flavor and a smooth, creamy texture, making it a prized ingredient in Indian cuisine and beyond.
Usage of ghee in cooking is diverse and versatile. It is commonly used in Indian cuisine for making traditional dishes such as curries, dals, and biryanis, where its rich flavor enhances the taste and aroma of the dish. Ghee is also used for frying snacks, such as samosas and pakoras, as well as for making sweets and desserts.
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In terms of description, ghee is characterized by its golden-yellow color and a rich, buttery aroma. Unlike regular butter, ghee has a higher smoke point, typically around 450°F (232°C), which means it can withstand higher temperatures without burning or producing harmful compounds. This makes ghee ideal for frying, sautéing, and deep-frying, as well as for roasting and baking.
Usage of ghee in cooking is diverse and versatile. It is commonly used in Indian cuisine for making traditional dishes such as curries, dals, and biryanis, where its rich flavor enhances the taste and aroma of the dish. Ghee is also used for frying snacks, such as samosas and pakoras, as well as for making sweets and desserts.
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