[Sca-cooks] Ghee for SCA cooking

[Phil Troy / G. Tacitus Adamantius]

On Mar 27, 2006, at 4:13 PM, Adele de Maisieres wrote:

> Lonnie D. Harvel wrote:
>
>>
>>
>> I wonder what vegetarian ghee is made out of?
>
>
> It's basically vegetable fat with added colour and flavour (similar  
> to butter-flavoured Crisco, I believe).

Pretty much. As was mentioned, palm and/or coconut oils seem to be  
common sources. I think the extent of hydrogenation/saturation is a  
little less than in Crisco or margarine (IOW, I think vegetable ghee  
is softer at room temperature than the others). It's probably colored  
with a little turmeric.

Adamantius




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