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post #34 of Old 11-10-2009
marujosortudo
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It's easy to make ghee, too. Just simmer regular butter until the water portion boils off. If you cook it too long, the milk solids will start to brown which can be a lovely flavor on fish, especially with capers. Ghee can keep for months, I believe. I've never had it go bad, in any case. Personally, I like the taste even better than regular butter. Of course, cooking down hot grease in the galley should only be done when there is no risk of spilling it! (Keep a watch out for power boaters and the like.)
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