Quote:
Originally Posted by Sundae Girl
Ghee is readily available over here, Ali - even in Aylesbury it's in the supermarkets.
Although in areas with an older Asian population (like Leicester) there are serious efforts being made to persuade people to cook with less damaging fats.
I've never used it myself, but many of the people and places who've cooked for me have done... It does add a certain something. But like frying chips in beef fat, I know I can enjoy perfectly well without the added health risks.
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I don't think you use enough of it when you're doing a large pot of curry that it'd harm you that much, if at all. When it all comes down to it, we do need to absorb certain fats anyway, so a small amount is good. Just don't use too much. That's my view.
Ghee is still an 'exotic' ingredient over here. We don't have a really huge Indian population so it's a bit out of the ordinary. I like using it though. I think it makes the food taste more authentic. i'm sure if I'd never tried it I'd never know the difference though.