Adam ([info]rupes) wrote,
@ 2008-04-26 21:51:00
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Entry tags:food, ghee, indian, the art of vegetarian cooking

Ghee

While we were in Pittsburgh, Rehana's mother gave us her copy of The Art of Indian Vegetarian Cooking. Since Rehana and I are always looking for new recipes, I decided to just start going through the main dish vegetables section. It quickly became clear, however, that before we started we should at least try using ghee; despite the fact that we've been cooking Indian food for years, we've never actually used it before. It turned out to be really easy to make; I just baked a pound of butter at 300F for 75 minutes:




I skimmed off the foam and spooned the liquid through a fine mesh strainer into a bowl.





The first strainer I used wasn't quite good enough.




Rehana's tea strainer did the trick.




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Cool set of food posts
(Anonymous)
2008-04-27 01:16 pm UTC (link)
I hope to see some more from you in the future! I will have to try them out...

Mark

(Reply to this)

[info]chamois
2008-04-27 02:58 pm UTC (link)
what's the difference between using melted butter and ghee?

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[info]csg87
2008-04-27 03:36 pm UTC (link)
The butter solids have been removed from ghee (when it was strained), and the remaining liquids can be heated to a much higher temperature without burning.

(Reply to this)(Parent)

[info]dvarin
2008-04-27 06:34 pm UTC (link)
You can also use it as lamp oil! Trying that with butter doesn't usually work so well.

(Reply to this)(Parent)

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