Two's Company, Ghee's a Cow

If we heard it once, we heard it a thousand times. Several chefs named ghee as a must have ingredient that they always have in the pantry ready to go. Cow ghee is by far the most popular ghee used by the chefs who've visited the Institute. A few have hinted at their preference for ox ghee, but we find it a little too earthy for our taste.

Ghee seems to have a multitude of uses in and around the kitchen. It is the perfect accompaniment to suckling pig served with farm raised kalamata olives. Ghee is sometimes used as an adhesive to hold the olives in the eye sockets of the pig.

Ghee is frequently used in the movie houses of northwestern Australia. Patrons there seem to prefer ghee'd popcorn rather than the buttered variety. The silky, yellow coating provides a savory flavor that seems to go well with the malt liquors typically dispensed from the area's concession stands.

When shopping for ghee, demand 100% pure ghee. Some shopkeepers try to pawn off 80% ghee on unsuspecting, novice shoppers. Do no be fooled. Read the label. Most local laws require that the purity of ghee must be prominently displayed on the main panel of bottle labeling. Typically in a 22 point type size or greater.