Ghee, what if
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.
Have any TFLers used ghee in baked goods that are dependent on butter? I'm thinking croissants, puff pastry, brioche, etc.
My oven is on the fritz, so I can't experiment. But I'm still curious...