KITCHEN PRACTICE 3 — Tasting Ghee vs. Plain Butter
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Chapter: Indian Cookery 1 — Foundations & the Indian Pantry

TASK
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Taste a small amount of ghee plain, at room temperature, then taste
plain melted butter the same way. Note the real, nutty flavour
difference.

WHAT TO DO
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1. Let a small amount of ghee and a small amount of butter both come
   to room temperature (or gently warm both to a similar soft
   consistency).
2. Taste the ghee first, on its own, on a small spoon or piece of
   bread.
3. Taste the butter the same way.
4. Compare the two directly.

WHAT TO WRITE DOWN
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A short note: "The ghee tasted ___, noticeably [nuttier/toastier/
richer] than the plain butter, which tasted ___."

WHY THIS MATTERS
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Ghee is often described simply as "clarified butter," which can make
it sound like a plainer, more neutral version of butter rather than
a genuinely distinct ingredient. Tasting the two side by side makes
the real difference obvious — the milk solids are deliberately
toasted before being strained out, giving ghee a real, nutty flavour
regular butter never develops. Once you've tasted that difference
directly, later chapters calling for ghee specifically — rather than
"any fat" — will make real sense.