Shel_B

That doesn't sound right. And why doesn't that sound right? I've only had ghee once in my life, forty years ago, so how do I know what ghee should taste like, or what the possibilities are, or how different techniques might effect taste?

I'm not going to make ghee from yogurt or from Munster cheese, but I do have a wide variety of butter available to me. Within the next couple of weeks, I'll make ghee from a few types and qualities of butter, and maybe use a couple of different techniques, and see what the results are. I bought some ghee at the market a few days ago, and thought that I'd get some greater flavor from it, but, in that regard, I was disappointed. Yet numerous reviews on line suggest that it's a good quality ghee. Maybe my expectations are too high, or I don't know what to look for in a flavor profile.

I think there's more to making naan than the oven and steel, although those are important items. I've looked at numerous recipes for naan bread, and many are made rather quickly, with short rise and resting times before the dough is cooked. Now, just to be perfectly clear, I'm no bread expert, but I've read a bit and puttered in the kitchen a few times. It seems to me that longer proofing, rising, resting (honestly, I don't know all the correct terms) can help the flavor and perhaps the texture of the bread. I'm reminded of Wolfert's recipe for brioche in which she calls for longer times before baking, and for being careful with the amount of yeast. She says "The trouble with a lot of brioche recipes is that they force the rising of the dough with too much yeast and end up sacrificing flavor. As a result, the brioche tastes too "yeasty." No matter how fluffy or buttery or light it is, it doesn't taste 'natural.' My solution is a long, slow rise using a small amount of yeast; this results in a superb natural flavor and a crumb with a better structure." Rose Levy Beranbaum suggests doing pretty much the same thing. Likewise, the capable bakers at Tartine for some of their breads - long, slow rises seem to be what a number of experts suggest. ATK suggested, in their naan recipe, the same thing - overnight in the fridge. And then there's the ingredients. It seems that many naan bakers, and a number of recipes, call for yogurt to be added to the dough. Being ignorant of the science, but real good about what tastes good, this seems like a good idea - at least based on other baked goods I've enjoyed. What about other ingredients, like baking powder. What does that bring to the table? And yeast. let's look at that for a moment. ATK suggests 1/2 tsp rapid rise yeast with the dough resting over night in the fridge (Shades of Paula Wolfert's brioche dough), yet other recipes call for as much as 2 1/4 tsp rapid rise yeast, with much shorter rising and resting times. It would seem, to this poor ol' country boy, that longer rising or resting times may help develop flavor - at least according to those who definitely know more than I. So, what's the deal with yeast when making naan? So, with all the discussion about how to prepare naan - oven choices, heat sources, discussions about thermodynamic properties, etc. - there's been relatively little discussion about recipes and techniques. Yes, there have been a few recipes posted or linked, but little discussion on what makes a great naan recipe. And how might the recipe relate to the cooking technique? Might a different recipe be ideal for a tandoor than for the home oven or a grill? OK, coffee's ready ...

I don't have a grill. I will first use a cast iron skillet, because I have that, placed in a hot oven for a while. This morning I came across a suggestion to use the broiler, so I'll add that to the technique. Depending on how things turn out, I may consider getting a stone. What advantage might a stone have over cast iron?

I have access to cultured butter and, I believe, butter made from yogurt (not 100% sure on that point).

Yes, I watched the video last night (early this morning, actually) and grabbed the recipe. I'm good to get started. I don't have a lid for my cast iron pan, though. Don't know how important that is, but I can probably improvise something. Maybe use the lid from my sauté pan, although I've seen the naan made without using a lid.

I grabbed a CI and an ATK version last night, plus a couple of others that were similar. I think I'm good to get started. Thanks again for your help.

All I see is a photo of some naan - no recipe, no technique, no suggestions. CI may be a good source. I'll look into it. Tks!

I don't have a big easy fryer ... I have a stove and an oven.

I second this. And while you're at it, pick up a package of roti paratha. It's made the same way you reheat/fry the naan, but it's lighter and flaky. Yum. I want to make naan, not buy some frozen stuff. Toots likes naan.

I want to make it ... sheesh!

Toots has developed a liking for Aloo Gobi, and I'm teaching myself to make the dish to her/our liking. I started with the potatoes last night ... Toots also loves naan, and it would be nice to make that as well, although making bread is far from one of my strengths. So, before embarking on that adventure, can naan be made in a typical US kitchen? How would I go about it? Perhaps by using a cast iron skillet instead of a tandoor? Maybe a pizza stone of some sort? Has anyone done this? Tips and suggestions welcome. Thanks!

Thanks! Plugrá has a good reputation, though I most likely will use either Kerrygold or Straus, both of which are easier for me to come by.

The higher smoke point is one reason some people like cooking with ghee, and prefer it over butter in all its forms. Anyway, this thread has degenerated enough that I'll just move on to other things. Thanks to all those who have been helpful and addressed my original question. Much appreciated.

I understand that people who have dairy intolerance can generally consume ghee since ghee does not have casein (a type of milk protein) and lactose (milk sugar) which some people find difficult to digest. Browned butter, and butter, does not have this attribute. Further, price is not a factor when making ghee at home - one still buys the butter, or at least I would be starting with butter. Further, you say the taste of ghee is not "that different" from browned butter. That suggests, even by your standards, there is a difference, one that some people may find desirable.

Today I found a rather nice red wine vinegar made by the Bertolino Olive Oil Company in Santa Rosa, CA. The vinegar is by the same name - Bertolino. Unfortunately, they don't have a web site, so I can't give you much info other than to say the vinegar is not very acidic, and has a nice depth of flavor. The price was right at about $4.00 for 16oz or so. Their olive oil won a Gold Medal at the recent State Fair competition. Bertolino Olive Oil, 3015 Santa Margarita Court, CA 95405, phone 707-321-8055. I've got to try the olive oil!

It's been ages since I made ghee, and maybe I only made clarified butter. In any case, after reading several recipes and watching several videos, I'm confused about a couple of things. I want to make the ghee starting with a good quality butter, rather than starting with milk or cream. Some recipes suggest skimming the foam that forms when cooking the ghee, others not, and they suggest just straining everything when the ghee has cooked. How important, or not, is skimming the foam while cooking and before straining? How important is it to use a butter with a high fat content? I have access to butter with a fat content of 85%, and, of course, all the way down to a more typical supermarket 80% or so. My inclination is to go with the organic, grass fed, 85% butter ... will that make a noticeable difference compared to a butter with a lower fat content, such as 82% - 83%? Thanks for any suggestions and help.

Does David's have any additives? How much sodium per 1/4 tsp? The Cargill thing has bothered me, so if David's is additive free and has a similar sodium content, I may switch. ETA: I searched and discovered that David's salt has 590mg of sodium per 1/4 tsp. and that's somewhat more than twice the amount of Diamond Crystal (280mg) and more than Morton's table salt.

No, Diamond Crystal has LARGER crystals, ergo, less salt per measure. That's why you have to add more salt. Many chefs and cooks like that aspect of Diamond Crystal because it's easier for them to be precise with their salt additions.

Dear Perplexed, Is the total weight significantly different? Signed, Confused in Coalinga

How far in advance do you cook the bird? How does that effect the taste and texture of the bird on the day? Might the taste and texture suffer compared to a bird just out of the oven? And what about those wonderful smells that fill the house and kitchen? Seems to me that's part of the holiday tradition as well. Do you reheat the previously carved bird? The whole thing seems too "practical" to me. It feels like part of the Thanksgiving experience is missing. Please consider that this is coming from someone who hasn't roasted a turkey since 1981.

If you haven't made the turkey yet, where do you get the stock? Do you use previously made frozen stock? I wonder how many people have frozen turkey stock on hand ...

I don't often roast birds or meat, but when I do, Judy Rodgers' method is what I use. I even use her technique when making hamburgers (see my recipe in the recipe section). As for salt, my go-to salt is Diamond Crystal kosher salt, but other, similar salts would be fine, I'm sure. I never use any salt that contains anti caking agents or any additives. Some salt even contains sugar!

Thanks for all the suggestions.

Because, as I said in my original post, a neighbor gave us a pumpkin, and that's what I have. I have no intention of making this into an adventure, or shopping for other things to carve. The only reason I'm doing this is to make the neighbor's two year old daughter happy. She actually gave us the pumpkin, she picked it out.