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All I can say is that from my own experimentation there's absolutely no need to use veg ghee in any dish. It is after all a bland vegetable oil that just happens to be solid at room temperature. And it's more expensive than a bottle of cheap vegetable oil so why use it at all. Not least of all because no one has ever got a reasonable (or any if memory serves) response from a BIR chef as to why they use it. People here may disagree but they don't seem to offer a logical reason for its use and until they do I'll trust the results of my own experimentation.
And as most of us are more interested in the flavour of the final dish ...
... Given the fiercely competitive nature of the business and the premium they have to pay for using veg ghee, it still defeats any logic.
please start another thread in the appropriate section of the forum or better still, add to those that already exist.
Quote from: curryhell on February 18, 2016, 01:40 PMplease start another thread in the appropriate section of the forum or better still, add to those that already exist.Why should he? SS makes a very valid point only to be shouted down by you and (breaking forum rules) by dave3310.
I read somewhere, probably this forum, that chefs use veg ghee as it makes the finished dish look less oily. In today's health conscious world this is important....Cheers RS