Ghee is easy to do, but at the beginning can be deceiving. Images help you understand the process of a good fat worthy to integrate in your Mediterranean cuisine.
Ghee I did in land use that jar to keep it for months. Indian cuisine uses normally this clarified butter healthy. What is much less known is that in Egypt, throughout the Middle East and North Africa clarified butter appears in the kitchens in various formulas and names. Is in fact an Eastern Mediterranean food.
Since I learned to do ghee, years ago, I introduced in my culinary practices, and now I couldn't do without. I would encourage you to try it out.Clarified butter is a healthy animal fat and versatile for cooking that does not burn in your pan as easily as butter.
Below, I will explain how to do step by step, ghee.My photos help her understand the texture and color of melted butter as bubbles turn into liquid gold praised.Somehow, making ghee is like being an ancient Alchemist!
On the next page I synthesized important tips and tricks to make the clarified butter. If you're new to ghee, please read them before you begin. they are essential to the success of your process clarified butter.
Put 2 pounds (1 kg) unsalted butter in a heavy saucepan with a fund rather often and senior sides.
Melt the butter on medium low heat.When you start the hot melted butter, begins to foam and sputter very. continue to boil the butter discovered on medium low heat.
While boiling, small white curd appear on the surface and the amount of foam decreases.Solids gradually settle on the bottom of the pot.Pay attention to sputtering; the melted butter should boil in a way that feels constant regular and spitting sizzling sounds.
Like butter ghee boiling continues, you will notice that becomes more transparent.
From time to time, use a wooden spoon to mix gently boiling butter to better control the transparency of the melted butter.The aim is not shake, but to see if the clarified butter is taking beautiful golden colour so characteristic of ghee, don't go deep with the wooden spoon.
When the clarified butter has a golden color transparent and there's very little foam left on the surface, the ghee is ready.All solids should have settled to the bottom by now.
Take off the heat at once, as you can easily burn.You will notice a similar sweet smell of popcorn, and rattling and sputtering has calmed. After the butter has melted, the cooking time is approximately 30 minutes, depending on the heat source and type of pot use.
Just turns a nice golden colour and starting to smell like popcorn, remove from heat immediately ghee. at this stage you can burn very quickly.
Cool slightly Golden. decant the liquid through a colander or clean tea strainer into a vase of glass Earth or. Discard the curds brownish on underside of pot.Alternatively, you can line a large sieve with 2 or 3 layers of cotton gauze neat to strain the clarified butter.
Clarified butter can be kept without refrigeration covered. at room temperature becomes semi-solid. With refrigeration ghee hardens.
| Top | home | Mediterranean diet recipes| Directory | Mediterranean diet recipes | plan
Food Pantry | Mediterranean | benefits of Mediterranean diet |
| Food pyramid |
| Oil |
| Arabic | Food
| Salsa recipes |
| Chicken recipes | dessert recipes | recipes Easy paella | pasta recipes |
| Rice salad Recipes | recipes | Seafood recipes | recipes | vegetables
| Home | Pizza bread Bruschetta recipe | recipes |
| How to make cheese |
| Kitchen techniques | cooking advice |
| Drink recipes |
| Paella Pans |
| Images | video | food Cooking
| Shop | Mediterranean kitchen apron
| Book review | Mediterranean Diet Cookbook
| Help | wine | wine country
| Map Mediterranean | Free articles | pdf
| Kitchen video | News | Sitemap |
| TV SBI webmaster entrepreneur only |
No comments:
Post a Comment