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Location of gee directions

SippiSippi Posts: 83
edited 10:40PM in EggHead Forum
Would someone be kind enough to direct me to the gee preparation directions that were posted a few days ago? I have apparently forgotten where it is in the recipie section. Thanks


  • Char-WoodyChar-Woody Posts: 2,642
    Sippi, courtesy Rhum&Jerk.. in the new recipe submissions.
    Ghee (Indian Clarified Butter)
    Submitted by: RhumAndJerk
    From: The Cuisines of Asia by Jennifer Brennan [p]

    This is the recipe that I use for making ghee and is reprinted verbatim from the cookbook. The cookbook is a good one that I use often.
    Except for the cooking restrictions of a handful of religious sects, the haute cuisines of North and Central India has always demanded clarified butter for cooking fat. Clarification removes the milk solids and moisture from butter, leaving only the pure oil. This has a higher smoke point than olive or mustard oils and imparts a delicious flavor to any dish in which it is used. Most important, as far as the hot climate of India is concerned, ghee needs no refrigeration and will last as long as a year without turning rancid, if stored in a cool, dark place.
    Because or the relative expense of ghee, many Indian families use 75 percent vegetable shortening or clarified margarine to 25 percent butter in their cooking, producing a less rich dish which still retains some of the flavor.[p]Preparation and cooking time: 2 hours
    Yield: 1-¾ pounds [p]Shopping and Technique Tips
    Always use unsalted butter for clarification; if you use salted, the results will be inedible. Ensure that it is heated over a low heat so that there is no danger of burning. The double clarification method, show below, ensures a higher purity of butter oil than is achieved by usual Western clarification methods. For those who cannot eat butter, margarine may be clarified in the same way; again, specify unsalted.[p]
    • 2 lb unsalted (sweet) butter [p]
    Cooking Directions:
    • Places a pan over medium-low to low heat and add the butter. Melt it and bring it to just below the simmering point. Adjust your heat setting, if necessary, to keep it at that temperature.
    • As the foam gathers on top, keep stirring it back into the oil. Leave the butter oil over the heat for 45 minutes. At the end of that time, the moisture will have evaporated and the milk solids will have formed a layer of sediment on the bottom of the pan.
    • Remove the pan from the heat and let the contents cool to lukewarm.
    • Place a sieve, lined with 2 or 3 layers of paper towels, over the top of a pitcher or bowl and slowly pour the clear butter through it, keeping a much of the sediment as you can in the pan
    • Discard the sediment, wash and dry the pan and set it back on the same heat setting. Pour in the oil and bring it up to under a simmer. Hold it at that temperature for five minutes and then remove it from the heat.
    • Line the sieve with fresh paper towels and strain the oil through once more. It should now be crystal clear.
    • Pour into a wide-mouthed jar, cap tightly and store in a cool place, or refrigerate. You will notice that you will have lost about ¼ pound of the butter by removing the moisture and the sediment.[p]
    Special Instructions:
    • Advanced Preparation And Storage Notes
    • Make the clarified butter whenever you have the time to spare. If you decide to double the recipe, increase the cooking time by one-half. If the ghee is stored unrefrigerated, it will solidify during cold weather and liquefy when the temperature rises. This in no way affects the quality of the flavor. [p]

    [p]Return to Index
  • SippiSippi Posts: 83
    Char-Woody,Once again, thanks again. Your advice is always appreciated. I knew it was there but had missed it. Gww

  • Char-WoodyChar-Woody Posts: 2,642
    Sippi, your entitled..:-) I have used that ghee process myself and it's a good one. Good stuff to have around. And it lasts indefinitely in the fridge.

  • SundownSundown Posts: 2,962
    Char-Woody,[p]Good morning!
    I have a question about ghee and its uses. From what I can see it mearly replaces oil in cooking. If that is the case I would suspect that using it in stir-frying would be in order, correct?

  • JJJJ Posts: 951
    Go for it!

  • Char-WoodyChar-Woody Posts: 2,642
    JJ, roger that!

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