almost cheese-like taste and texture.OIL: The first question I’m always asked
when I do cooking demos is which oil I
like to use when cooking. Most people
associate ghee (clarified butter) with
Indian cuisine. I happen to have grown
up in a home where ghee was rarely
used. (Obviously, it’s not part of a vegan
diet.) Although some Indian cooks
believe olive oil imparts a strong taste
to Indian dishes, my mother never
thought this was the case—especially
when we used less-expensive refined
olive oils, such as virgin olive oil and
olive oil blends. Now that studies show
heating olive oil at high heats (beyond
200 to 250°F [93 to 120°C]) can be