What is "ghee" made of? does it have a "nutty" flavor?

Question

do you use it in veggies as well as meat dishes?

Answer 1

clarified butter..

when you cook the butter not to boiling point, allow it to cool slightly, then skim off the clear top (the ghee) and tossing the frothy white layer that settles at the bottom.. the oily top part doesnt burn as easily and a lot of middle eastern cooks use this..

It can have a nutty flavor.. depends on the brand you get.. I usually notice a buttery smell.. or a meaty oily smell...

Answer 2

It's clarified butter, according to my Dad and I can't tell you what it tastes like because I absolutely hate the taste of it.

Think of... just butter. And more butter. And even more butter. That's what ghee tastes like.

Shudder. I hate butter.

Answer 3

ghee is clear total FAT butter without any solid matters ....clarified butter..use little of it .. a little goes a long way!!!

nutty flavour? : more of a pure butter favour ... it ca be too strong.... enhances any meat dish or spice dish..

cooking with veggies? YES for indian Veggies , cos it has spice in it.... but for normal stir fry.. NOPE! the butter smell is to strong...

Answer 4

Ghee is a little different than clarified butter.  It does have a slightly nutty flavor.  Ghee is made by simmering melted butter and allowing the milk solids to brown slightly.  The ghee is then passed through a fine mesh strainer lined with cheese cloth.  This is done to remove the whey (foamy stuff that floats to the top) and the curds (the milk solids that sink to the bottom when butter is melted).

Clarified butter is made by melting butter and separating out the clear butter oil.  The whey is skimmed off the top and the curds are left in the bottom and discarded.  They are not allowed to brown.

Brown butter is also very similar to clarified butter and ghee.  It is made by letting melted butter sit on the heat.  It is stirred and allowed to brown.  The curds and whey are not removed.  Brown butter has a very nutty flavor.

Answer 5

Ghee is simply a clarified butter

Answer 6

It is purified butter by cooking white salt less butter. Used in Indian cooking as well as used to make potted prawns or potted crabmeat. It is highly aromatic and is the same taste of cooked butter as in butter cake. Is used for cooking rich curries, indian sweets (desserts) or may be added plain to curry/stew or hot rice to enhance the flavour. Used in making many Ayurvedic medicines. Also used as a cream to improve skin. Used as lip balm in cold to avoid cold soares. Used to soften cuticles. Used to ease piles pain by applying externally as well as drinking in hot water. Used for basting barbeque meats.

Used occasionally with vegetables though some vegetables like spinach and lentils it is recomended.

Answer 7

Ghee is clarified butter or basically it's unsalted butter that has been cooked down to eliminate water and is a pure fat solid.  It's like all saturated fat and I think it tastes very fatty and not nutty, at least to me.  I use it to cook in Middle Eastern dishes but very rarely bc it's so fattening and heavy.  You could use it with veggies but I would only if its in a recipe.