Comments on: Clarified Butter http://www.recipeoriginals.com/2010/08/clarified-butter/ Sharing the process of writing a cookbook Sun, 18 Aug 2013 16:20:07 +0000 hourly 1 https://wordpress.org/?v=3.9.40 By: john http://www.recipeoriginals.com/2010/08/clarified-butter/#comment-80 Sun, 14 Aug 2011 03:24:20 +0000 http://www.recipeoriginals.com/?p=1212#comment-80 Ghee is slightly different here is a quote from a cooking website.

“Ghee

Another form of clarified butter is the Indian ghee or French beurre noisette (browned butter). Browned butter is made in a similar manner to clarified butter, but the milk solids that sink to the bottom of the pan are allowed to brown before pouring off the fat.

The Maillard reactions that result in browning also impart a wonderful, deep nutty flavor to ghee or browned butter. Browned butter is very rich and flavorful and can be used for sautéing, but it also adds a rich, nutty flavor to classic French financiers and genoise. “

]]> By: Kim Anderson http://www.recipeoriginals.com/2010/08/clarified-butter/#comment-73 Wed, 10 Aug 2011 23:16:03 +0000 http://www.recipeoriginals.com/?p=1212#comment-73 Can ghee be used as clarified butter because it is essentially clarified butter?

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