[Sca-cooks] Butter (OT, a bit)

Dragon dragon at crimson-dragon.com
Tue Jul 1 08:17:47 PDT 2008

Terri Morgan wrote:
>Just recently (yeah, you're gonna laugh) I discovered the joys of heating
>oil with spices in it and then adding my meat to it - searing the
>herbs/spices into the meat and sealing it before letting the heat 'steam'
>the meat from the inside. I'm sure there is some cooking word for doing
>that. Anyway, it's about as yummy as you can get. (Kiri, if you don't do it,
>I can tell you that for carb-less cooking IT ROCKS.)
>Now I wonder - do you think that ghee or clarified butter would work the
>same way as olive oil? I've got three weeks of camping coming up and might
>like experimenting.
---------------- End original message. ---------------------

Flavoring fat with spices (including ghee) is one of the primary 
cooking techniques in Indian cooking. It is done either at the 
beginning of making a dish (especially for meat dishes) or as a 
garnish of sorts at the end, lots of dal (legume) dishes use that technique.


  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)

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