Topic: Behind the scenes at my local

[JerryM]

it would be good to get some more insight into the "ghee"

i put the veg ghee (chriswg suggestion) into base in place of marg and it's perfect.

i think butter ghee is added at the end for some dishes. i can't imagine it's used to fry (unless as a small proportion).

i know my local TA just uses oil (off the top of the base).

i'm sure others use a mix of veg ghee and oil and perhaps butter ghee. i have tried using 100% veg ghee at my norm high temp cooking and it does not like.

the thing always in the back of my mind is if you put a TA dish in the fridge you get some "solid" fat. i now think it's why i'm able to freeze my reclaimed oil ie it's not pure oil but contains veg ghee.

the "spring onion" is another area of insight. i think it's chopped coriander stalk but it's a pure guess.