I have talked about whether to season cast iron.
Another great subject is ghee!
This is used extensively in Indian cooking.
This is twice cooked butter...
At best, it is already too cooked when it is rendered into ghee.
At worst, it is already polymerizing in the commercial ghee making process, before it is even later used, again, to make Indian dishes...
You might be better off cooking on Teflon with cotton seed oil.
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