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5.4.11

GHEE


All you need to make ghee is unsalted butter. Ghee looks like golden oil. Ghee is an ingredient of many Middle Eastern dishes. Ghee is also called clarified butter. In the sixties the “galloping gourmet” AKA Graham Kerr used clarified butter in just about everything he made. Making ghee is easy and inexpensive. There is a funny video on YouTube of a half naked Indian guru making copious amounts of ghee. He does a good job, but making ghee from a pound of butter is a lot simpler and you don’t need to strip for it. Ghee keeps rather well and as long as you use a clean dry spoon and the ghee is not contaminated with food particles, it will keep in a covered jar for several months inside the cupboard.

1 lb butter

• Place 1 lb of unsalted butter in a large, heavy pot.
• A heat slowly until butter melts; turn the heat up to medium.
• When the butter starts boiling turn it down to a low heat again.
• Let it simmer ever so slowly. It will foam and splutter.
• Do not cover the pot and stir from time to time.
• After 10 to15 minutes the ghee will smell like popcorn.
• Skim the foam off the top.
• Let it cool and strain ghee through a very fine strainer into jar.
• Discard the solids that remain in the pot.
• Put a lid on the jar and store on shelf.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.