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Glossary of food terms: G
Ghee
A form of clarified butter used in Indian cookery. The clarified butter (the butter is slowly melted, thereby separating the milk solids, which sink to the bottom of the pan, from the golden liquid on the surface) is simmered until all the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramel-like flavour and aroma.
This extra step gives ghee a longer shelf life and a much higher burning point, making it practical for a number of sautéing and frying uses.
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