The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


pmccool's picture

Ghee, what if

May 31, 2010 - 3:26am -- pmccool

I've been following the discussions about croissants and butter content and moisture levels in butter.  And then I saw a container of ghee at the supermarket and said "Hmmm." 

Ghee is something that I have never used.  Since it is clarified butter, I suspect it's moisture content would be much lower than ordinary butter but have no clue what the analysis might be.  Nor do I know how the melting, followed by separation of the solids, would affect flavor or handling characteristics.

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