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October 11, 2021

Ghee (what took so long?)

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nuf sed*

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*My rap name

Back story: the other day I happened on some article about how much better ghee is than butter when it comes to frying.

Butter has a smoke point of 302°F while the smoke point of ghee is 482°F.

My Crack Research Team©® pointed out that I've been here before, namely after I commented on Hacker News back in 2019 about these smoke points.

I even included a recipe for clarified butter.

Two HN commenters weighed in on my comment; wrote one:

I make ghee myself, very easy and tastes far superior to shop bought ghee, also smells much better — fresh and tasty

Gently boil butter on low heat for about 25 minutes 

• Strain through cheesecloth

• It's the best fat for frying steaks, since it withstands incredible heat

The second commenter wrote:

• You gotta be careful making ghee: if you don't heat it enough, you don't get ghee with maximum smoke point, and it's also rather bland

• The sediment should be at least light brown, for a nutty taste — too dark and you've burned it

Me on Twitter two weeks ago:

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Grapeseed oil, which up to my latest ghee epiphany had been my fat of choice for pan frying steak, has a smoke point of 450°F.

Lately I like to fry an egg or four in butter every couple weeks and it's always a thrash, what with the butter burning and spitting out hot drops such that I have to wear reading glasses to prevent getting an eyeful.

Then there's the spatter and mess all over the stovetop to deal with later.

So, I had my Crack Research Team©® drill down to identify the best commercially available ghee.

Pictured above, it's also the most expensive, but that's OK, that jar should last a long time.

After I read then Bon Appetit food editor Claire Saffitz's [her Instagram is so scrumptious looking you may find it hard not to lick the screen] ode to Ancient Organics' ghee, I ordered it from Whole Foods via Amazon.

It's pretty amazing you can do that and have it delivered to your front door a few hours later.

But I digress.

Indeed, this ghee is good right out of the jar with a spoon, but it's not even close to the ghee I made from scratch back in 2019 when I first got a bee in my bonnet, as described above. 

Mine was dark brown and so nutty smelling and tasting, it made me happy just looking at it, thinking that even a kitchen doofus like myself can make it.

October 11, 2021 at 12:01 PM | Permalink


The land of Wegmans is getting a Whole Foods in Pittsford, a mile from their signature store. It was built from the ground up on a former site of a bowling alley and and a couple of restaurants. It should be open early next year. The Starbucks was the first building up.

And I did see the please on the cart return at my local Wegmans, but not at Pittsford.

Posted by: Greg Perkins | Oct 13, 2021 5:03:36 PM

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