I mean, you’re right of course. I probably should have emphasized it as “over-browned” than over-cooked. It’s not too dissimilar to making a roux of course. I may be shooting for a light blonde, and let it go a bit too far. It’s still good, but not quite the flavor profile/thickening I was intending. And with similar issues because I was lazy - careless - not managing heat properly.
I’ve seen this for a few recipes - you get the butter taste with higher temperatures, so using ghee is just easier.
My husband prefers ghee for popcorn.
Sometimes ghee is sold from the refrigerated section, and sometimes from the shelf area. It’s rather weird. If I buy it from a shore that keeps it on the shelf, I’ll leave it in the cupboard until it’s opened, and then I’ll keep it in the fridge, which helps me remember that I have it.
Interesting. One of the local chains recently started selling items with a 365 brand, but I don’t think they’re related.
To me, ghee tastes different than butter, and I would never just put it on toast, or with cinnamon and sugar on toast, it’s just not the same.
Regarding butter, I normally don’t leave it on the counter, because it would take us weeks to use it, as I normally use oil. I can’t stand the smell of eggs cooking in butter, so butter is mostly an ingredient for baked goods. I’ll take it out to soften before creaming the butter with sugar, but otherwise it’s in the fridge.
MY PEOPLE!
I like the smell of an ice cold chunk of Plugra butter straight from the fridge. But butter warm/cooking… not so much.
I thought I was the only one! But now I know that, with @ThelmaLou , there are at least three of us.
I told ya we were special.
There are few things I like better than a fresh egg fried in lots of melted butter and sprinkled with salt and pepper. But it has to be cooked slowly at medium temperature so both the white and the yolk cook through but don’t brown or get tough. (That said, I cannot abide a slimy, runny yolk. It should be the consistency of creamy custard.)
I’ve been working on my omelet-making skills and all of the YouTube videos from professional chefs like Jacques Pepin show the eggs being cooked in real butter, though I usually use spray oil.
Speaking only for myself, I would never make the claim that cooking eggs in butter is intrinsically bad. I’m sure there are a host of culinary reasons why it makes sense.
But for me (and I am happy I am not alone), there is some icky weird alchemy that happens with hot butter and the addition of eggs. Even worse (for me) is if it’s done in cast iron.
I can’t explain it, it just is.
Yes, I’ve thrown out rancid ghee, and now keep it in the fridge, where it gets very hard and it’s difficult to get the amount i want out of the jar.
I think the primary culinary reason is that it tastes good. But tastes vary, and if you don’t like the way it tastes, it seems like a really bad idea to cook eggs in butter. I miss the buttery flavor when eggs are cooked in oil.
When I’ve made clarified butter for crepe batter, I’ve sometimes wondered if I could save some time by just using ghee.
Similarly, could ghee substitute in batters that call for vegetable oil, such as brownie batter? We have an old family recipe for red velvet cake that calls for plenty of vegetable oil—would ghee do alright, flavor change notwithstanding?
It might depend on the batter and recipe in question - but there are plenty of butter only brownie options out there, including my personal favorite.
If you’re working with a box brownie/cake, I doubt there’d be any issues TBH, but wouldn’t rule it out absolutely. Still most box options don’t specify the oil - veggie, corn oil, safflower, canola, they all work as long as the flavor is mostly neutral.
That looks really good.
I made ghee in the Instant Pot once. Tried making it a second time but I wasn’t paying enough attention and it scorched.
It was for a specific recipe and did the trick nicely. It had a caramel taste / aroma - great on popcorn.
It gets rock hard in the fridge. I know you supposedly don’t need to refrigerate it but I have a hard time getting past “butter goes in the FRIDGE” as I’ve been taught my entire life.
This stuff is way cheaper at South Asian grocery stores. I’d recommend what they use, and their stock turnover is likely higher.
Even if it gives you the heebie gheebies.
They are shockingly (or, rather not-so shockingly good) - thick, rich, almost fudge-like, but you’ll absolutely feel all the butter and eggs if you eat more than one small square.
Not that it has stopped me in the past mind you!
You mean the convenient single-serving 9" square baking pan? 
My fave for sure. … Back in the day; not so much in my geezerhood.
It’s a known fact that you have to either eat the entire pan, or at least eat one “column,” so you don’t create an obvious missing piece in the structure.
Yes, ghee is clarified butter “cooked” more to impart a caramelized flavour. Love the reference to the Galloping Gourmet! Loved that show, which I watched a when I was in high school. Years later, someone told me a secret about the show that I really liked.
It’s worth saying ghee has the milk solids filtered out, and those are what make brown butter and deliciousness. Ghee doesn’t burn, but it also does not give you the complexity of brown butter.
Well, don’t keep us in suspense. What was the secret? 