While “ghee” may sound like something exotic and strange, if you’ve eaten lobster, you’ve probably sampled it–it’s also known as clarified butter or drawn butter. (Very occasionally, people call it butter oil.) “Drawn” butter describes its true nature: butter that has had the milkfat solids drawn or skimmed off of it. Since it’s the milk [...]
No pictures today, folks–this is a big topic and a very serious one. I hope you’ll stick with me as I give you the bare brushstrokes of the picture. Oils and fats form the basis of our food preparation: we use them for cooking, baking, and roasting. We dress our salads with them, season our [...]
