Ghee: A Versatile Dairy Ingredient Used In Indian Kitchens
Ghee originated in the Indian subcontinent thousands of years ago. It is extensively used in South Asian cuisine. Hence, buying ghee in Australia and using it instead of oil while frying puris or making your own kadhi can be a great idea, to enjoy a richer, authentic taste. This does not mean that you can only use this ingredient to prepare Indian dishes. You may even try to drizzle it over roasted vegetables, fry an egg in it or add ghee instead of butter in your next batch of muffins. This ingredient is truly quite versatile. Here are a few key features of ghee: Ghee does not have milk solids of butter. This makes the ingredient well-suited for frying and other high-heat cooking. The smoke point of ghee is around 85 to 135° F, higher than almost all other oils, including coconut oil and canola oil. Ghee is likely to splatter less after getting heated in comparison to many oils as well. In addition to acting as cooking oil, ghee can also be us