One uses clarified butter (sometimes called ‘drawn’ butter) in places where you’ll be frying something either for an extended period or over high heat. And for those times when you want the flavor of butter, rather than oil, you’ll want to use clarified butter, which, unlike oil, can stand being cooked longer and to a higher temperature. Clarifying butter removes the milk solids and moisture, which makes this possible.
Many Indian cooks use ghee, which is similar, except it’s usually been cooked longer to decrease the moisture and deepen the flavor, and sometimes is seasoned with tumeric, fenugreek, or another spice.
Recent Comments