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Pastimes : Drea's Bakers Dozen -- Ignore unavailable to you. Want to Upgrade?

To: lindelgs who wrote (345)	6/7/2001 8:43:56 AM
From: lindelgs	Respond to of 552

Ghee - what is it and where to get it. Until a few months ago, I thought Ghee was just something my daughter said at age 1 1/2 while trick or treating. Instead of saying "trick or treat" - it came out "ghee". Well, I later found out that Ghee is an Indian product - actually clarified butter. You can purchase it at most health food stores and works great for popping corn the old fashioned way. Will not scorch and burn like butter. Here's a recipe too, Ghee -------------------------------------------------------------------------------- Yields: 1+1/2 cup (375 ml) Preparation time: Ingredients: 1 lb (450 g) unsalted butter Melt the butter in a heavy saucepan over moderate heat. Increase the heat and bring the butter to a boil. When the surface is completely covered with foam stir the butter gently and reduce the heat to the lowest possible setting. Simmer uncovered and undisturbed for 45 minutes, or until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the butter through a sieve lined with linen or four layers of cheesecloth. If there are any solids in the ghee, no matter how small, strain it again until it is perfectly clear. Pour the ghee into a glass jar and seal tightly. This recipe makes about 1+1/2 cups, and may be kept at room temperature for several months, or almost indefinitely refrigerated. It will congeal if refrigerated, and so must be warmed before using if liquid ghee is called for. culinarycafe.com A more precise defination of Ghee: ghee (GEE) - Ghee is clarified butter with all of the water and solids removed. Ghee will not scorch or burn and can be cooked at higher temperatures than any oil. It allows cooking with butter at a higher temperature before it will burn. It removes the milk solids from the butter and will last in the fridge for a long time! Ghee can be used in place of butter (it has a nutty more intense flavor). It can also be used for stir frying as the ghee making process removes the protein solids permitting it to be used in high temperature cooking. It does not require refrigeration if you keep moisture out of it; for example, don't dip a wet spoon into the ghee jar. Ghee is used extensively in good Indian Cuisine. Ghee comes from ancient India, I believe the first reference to ghee comes from the Ayurveda text which dates back a couple thousand years. geocities.com