The real question though, is should you make ghee with salted butter? I don’t happen to think so. I love serving it with a fried egg on top, or with some homemade ketchup on the side. I repeat until all sides are crispy and warmed through. Let them cook for at least 4-5 minutes before turning them, resulting in a beautiful crispy bottom. I chop my cold, leftover potatoes into cubes, heat a cast iron skillet with a few tablespoons of ghee, and toss the potatoes in. Leftover baked potatoes are a perfect start, since it makes for a super fast side dish. It has been one of our go-to movie night snacks.Īnother favorite application for using some of my homemade instant pot ghee is by using it to make delicious, crispy pan fried potatoes. I top mine with some mineral salt, and toss it well. You can opt for grass-fed butter for bonus points. Well duh! Not only does it taste better than movie theatre popcorn, but it is so much better for you too! You’re replacing all the fake stuff (like margarine) with a good, whole food fat like ghee. My husband says my homemade popcorn is even better than the movie theatre. Homemade popcorn with melted butter was always soggy and icky for me, so I sought out a new way to do it. One of my favorite uses of ghee is actually to use to top homemade air popped popcorn. My answer for you would be anywhere and everywhere! While of course I wouldn’t recommend it in place of a liquid oil like olive oil or avocado (in most applications), it is an ideal fat for cooking all manner of things. If you’re new to the world of ghee, you may be asking yourself: “okay, but how do I use it?” Always seek the advice of your health provider. Any nutritional information is for entertainment and informational purposes only, and is not intended as medical advice. Or you can also refrigerate which will last 5-6 months.This post contains affiliate links, which means that if you click a link and make a purchase, we receive a commission at no additional cost to you. The quality of butter will impact on the resultant ghee. You can store the ghee is a glass jar at room temperature. So good quality organic butter is great, I tend to opt for one from my local farm shop. It’s best to make Ghee with creamy rich butter. Just a few things to remember while making Ghee It is delicious when added to Indian curries! So make sure to give it a go… I always recommend using it sparingly though as a little goes a long way. Ghee lends a lovely nutty intense flavour to dishes and is perfect to use while cooking especially as it has a very high smoking point as compared to regular clarified butter and most cooking oils too. This was usually my favourite as I used to scrape out and eat it. The ghee is strained after the milk solids settle at the bottom of the pan and go light brown in colour. Once the butter separates it is then used to make ghee in a similar method below. I would help her churn the cream into butter or as we would call it ‘loni’. Although growing up I watched how my mother made ghee and it was of course a much more traditional (and longer!) process than my ‘instant’ attempt here.Įvery week she would collect layers of cream from buffalo milk and refrigerate it. It’s what reminds me of home and my childhood. My favourite is a dollop of ghee over dal and rice. Primarily used during cooking and a delicious accompaniment during meals. It is used in Indian homes during auspicious occasions, to light lamps/ diyas and is known to have healing properties too. Ghee is essentially Indian clarified butter made from rich butter that is heated over a period of time separating the milk solids to produce a golden and clear fat. I often get asked about the use of ghee in Indian cooking, properties and also how to make your own ghee.
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