Oh em ghee
Ghee is butter, simmered. It’s easy to make. It’s also easy to burn. Keep an eye on the pot. As it simmers, the butter’s milk solids separate from the oil while evaporating out water. After about 15 minutes, spoon out the milk solids. What’s left is ghee: a clear-golden cooking oil with a high smoke point, long shelf life, andBecause ghee is clarified, it’s both casein and lactose-free. People who are officially lactose intolerant eat it and digest it.
recommends roasting cooking spices in ghee to make them not only more flavorful but also more active, nutritionally.Along with its buttery taste, ghee has a distinct roasted, nutty, fragrance. It’s an easy, tasty swap for butter or olive oil in the sauté pan; try ghee for frying eggs and
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