Topic: Ghee or Oil

[Invisible Mike]

Having watched numerous videos on YouTube it seems a lot of chefs including H4ppy's mate Sam seem to favour ghee instead of oil. I've only ever used oil in the finished dish. Does anybody think ghee makes a better curry. Also what type of ghee - vegetable or butter?

Cheers

Mike

[Stu-pot]

Hi Mike

If it's any help I use KTC Butter Ghee because I love the taste of butter and IMO KTC is the only one that tastes like butter.  I just use it towards the end to achieve a really nice flavour and to get a good glossy look.
Some years ago I purchased 5 or 6 tins of Ghee, all different, lined them up on kitchen side, opened them up, smelt each one and then tasted each one and finally heated them up and tried them all again just in case there is any change etc but there wasn't and KTC WON HANDS DOWN.

That experiment cost me

[Naga]

I use oil exclusively. I had a bad experience using butter ghee when I made a recipe suggested by Rick Stein a number of years ago, so I used it once and never again. On mature reflection, it might just be that I bought a rancid example.

Following on from a recipe by SoberRat, I've recently taken to making my own butter ghee and adding a tablespoonful towards then end of cooking time. It's delicious! But I haven't used it to replace oil - yet! I should really try it out from the start one of these days and see how it goes.

[livo]

I think you would have to go back to the roots of the cuisine to answer this question.  It is highly unlikely that the everyday Indian population had access to processed vegetable, canola or seed oils.  In the past that is, but possibly still today in some demographics.  They would have had access to buffalo milk which could then be turned into butter and then ghee in the home kitchen.

I can do quite well without ghee by using butter and oil as required. I have used ghee but I no longer see the value for what is costs and what it delivers.  Several Indian recipes I've been reading lately say to use 3 Tbsp of Veg Oil or 2 Tbsp of oil and 1 Tbsp of butter if you want a richer dish.  No mention of ghee.  I think if you use a mix of butter and oil there will be very little milk solids in the mix and you will have the same thing, or near enough.

If a recipe says to use Cr

[Onions]

I tend to use oil to cook in- at the beginning- then ghee at the end.

[Stu-pot]

I tend to use oil to cook in- at the beginning- then ghee at the end.

I agree....  The safest way is oil to start and a little Ghee at the end and a great result is guaranteed.  Hopefully...   

[Pugs]

Why is it safer, I've been using ghee for years with non BIR curries with no problems and ghee and frying onions smells wonderful. So no problems here using butter ghee

[Stu-pot]

Why is it safer, I've been using ghee for years with non BIR curries with no problems and ghee and frying onions smells wonderful. So no problems here using butter ghee

Hi Pugs.
The only reason I said that was I was thinking of clogging up arteries !  Nothing more.    I also would prefer to use more butter ghee but scared the ol ticker might suffer ! 
But putting some in at the end for end flavour and gloss is my 'healthy' compromise... 

[Pugs]

Why is it safer, I've been using ghee for years with non BIR curries with no problems and ghee and frying onions smells wonderful. So no problems here using butter ghee

Hi Pugs.
The only reason I said that was I was thinking of clogging up arteries !  Nothing more.    I also would prefer to use more butter ghee but scared the ol ticker might suffer ! 
But putting some in at the end for end flavour and gloss is my 'healthy' compromise...

Ahh, yes it is rather dodgy for the old ticker.

[loveitspicy]

Both

Oil in and then ghee to not burn - whether at the start or the end of cooking choice is yours

best, Rich