To those of you of a cooking persuasion, can you buy ghee here in supermarkets or do you need to go to a specialist shop? I haven't really looked so don't know.
*nods* They should have it but it would be more convenient if I could get it with my other shopping. I guess I could make my own but that sounds like too much effort. I'm still surprised that you can't get it everywhere here, "Butterschmalz" (which is essentially the same thing, clarified butter in a tub) is a staple in any German baking section. It's widely used in baking in Germany (and for making things like pancakes) but apparently not here.
I have seen it in large supermarkets with a significant amount of ethnic food available, but not in smaller ones. (My semi-local Tescos has a full aisle of Indian/Asian foods, which I'm fairly sure includes ghee.)
Actually, in ours it's as often in the carribean section as the indian one - so don't despair just because you can't find it with the curry!
It tends to be shelved alongside the catering-size packs of whole spices, huge bags of rice, chapatti flour etc (which for reasons best known to supermarkets seem to get stored separately from the spices, rice and flour...)
If Cambridge fails you, just stock up when you come into London next - a kilo tin lasts forever!
They have it in Newmarket Road Tesco for huge amounts of money, I haven't tried anywhere else. I roughly clarify butter in a pan when I make the dish, because all I use ghee for is a recipe where the first step is "fry onions and garlic in ghee" - it means I have to estimate the butter quantity quite well (not always successful!). When I lived at naranek's house I clarified a whole pack of butter and poured it into a jar for ghee, which was good until I got down to the gross brown bits at the bottom.
Huge amounts of money would put me off as well as additives. Thing is, I won't need it often so it's probably better to try and make my own. Then I could use a good, unsalted butter, too.
Note that proper ghee does have a slight flavour which you won't get if you make your own (or at least not unless you experiment a bit with temperatures and timings).
Pancakes, bread pudding, that sort of thing, hence my asking if it's salted. I want the butter taste but I also want higher heat so things get nice and crispy. Butter burns before it's hot enough. It's closest to what is "Butterschmalz" (clarified or "resolidified butter") in Germany where it is used a lot in baking.
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I guess I could make my own but that sounds like too much effort. I'm still surprised that you can't get it everywhere here, "Butterschmalz" (which is essentially the same thing, clarified butter in a tub) is a staple in any German baking section. It's widely used in baking in Germany (and for making things like pancakes) but apparently not here.
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It tends to be shelved alongside the catering-size packs of whole spices, huge bags of rice, chapatti flour etc (which for reasons best known to supermarkets seem to get stored separately from the spices, rice and flour...)
If Cambridge fails you, just stock up when you come into London next - a kilo tin lasts forever!
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Hmm
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Not. Available. Here.
Sigh. I do miss the variety available elsewhere.
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I don't think it is ever salted.
I find a can of it lasts a couple of years but I don't use much as it is very, very cholesterol-promoting (and delicious).
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I wouldn't use it often, either, just for things like pancakes.
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*curious*
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It's closest to what is "Butterschmalz" (clarified or "resolidified butter") in Germany where it is used a lot in baking.