**Ghee: A Culinary Gold and Its Culinary Symphony**
Ghee, a culinary treasure of clarified butter, has been a staple in Indian kitchens for centuries. Its distinct nutty flavor and rich aroma have made it an indispensable ingredient in various cuisines worldwide. Join us on a culinary journey as we explore the art of making ghee and present a symphony of delectable recipes that showcase its versatility. From traditional Indian dishes to modern culinary creations, ghee adds a touch of magic to every meal. In this article, we'll guide you through the simple steps of making ghee at home, ensuring you have a jar of this golden elixir ready to elevate your cooking. Discover how ghee transforms ordinary dishes into extraordinary culinary experiences.
GHEE
Provided by Alton Brown
Categories condiment
Time 12m
Yield Slightly less than 1 pound of ghee
Number Of Ingredients 1
Steps:
- Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
GHEE
Make some homemade ghee to use in your favourite dishes. Ghee lends a richness and buttery flavour, and can be heated to a high temperature without burning
Provided by Roopa Gulati
Time 30m
Yield Makes 190g
Number Of Ingredients 1
Steps:
- Heat the butter in a small, sturdy pan and cook over a low heat without stirring for 15-20 mins, or until the milk solids start to brown and the butter is golden. Turn the heat off and leave the pan undisturbed for a few minutes.
- Line a metal sieve with muslin or strong kitchen paper, and place over a heatproof bowl. Pour in the melted butter, taking care to leave the browned milk solids in the pan. Leave for a few minutes to drip into the bowl, then transfer to a jar. Because ghee has no moisture or milk solids, it will keep for up to three months at room temperature, but can also be stored in the fridge for extra longevity.
Nutrition Facts : Calories 128 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Sodium 0.01 milligram of sodium
Tips:
- Use unsalted butter: Using unsalted butter allows you to control the saltiness of your ghee. If you use salted butter, taste the ghee before adding additional salt.
- Clarify the butter slowly: Clarifying the butter slowly over low heat helps to prevent the milk solids from burning. Stir the butter occasionally to help it melt evenly.
- Remove the milk solids when they are golden brown: The milk solids should be a light golden brown color when they are ready to be removed. If they are too dark, they will give the ghee a burnt flavor.
- Strain the ghee through a fine-mesh sieve: This will remove any remaining milk solids from the ghee.
- Store the ghee in a cool, dark place: Ghee can be stored in an airtight container in the refrigerator for up to 6 months. It can also be stored in the freezer for up to 1 year.
Conclusion:
Ghee is a versatile cooking fat that can be used in a variety of dishes. It has a high smoke point, which makes it ideal for frying and sautéing. It also has a rich, nutty flavor that can enhance the taste of many foods. If you are looking for a healthy and delicious alternative to butter or oil, ghee is a great option.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love