What Makes Cooking Seafood With Ghee A Good Idea?
A lot of modern international chefs recommend cooking with ghee today. Many of them mention that due to its high burning point, it does a much better job on the crisping of the skin when trying to fry fish than many of the other oils. Moreover, as ghee cooks without sputtering, smoking or burning, it can be great for grilled cheese, chilaquiles, breakfast potatoes, and more. Indian ghee in Australia and many other parts of the world is now readily found due to is increasing exposure in the kitchens of international chefs. While the typical olive oil becomes bitter when cooking seafood, this does not happen with ghee. As people take a bit of ghee and use it to fry seafood, they will find that this dairy product adds a certain level of nuttiness and richness to the dish, without taking away its original flavors. Ghee can be a great way to add more depth to a simple fish recipe. Ghee has been a part of the Indian kitchen for decades, and is used in a host of authentic Indian recipe