Questions tagged [ghee]
The ghee tag has no summary.
26 questions
1
vote
1
answer
202
views
Strange precipitation in molten butter
I've melted around 600g of 82% butter, and got some strange light yellow/white precipitation, that takes around 50% of volume, which was at the top while stove was on, but after turning it off, it ...
- 11
1
vote
1
answer
233
views
Mixing another oil to Ghee from burning not making sense
In the video (Turn on CC for translation to English), the Chef suggests to mix Ghee with another oil to prevent burning. This does not make sense as the smoke point of Ghee is much higher than other ...
- 21
2
votes
1
answer
860
views
Clarified butter to ghee
I did not cook my ghee long enough and it doesn’t have the browned toasty flavor. Can I re-cook with another stick of butter to get the toasty butter flavor
- 21
0
votes
1
answer
141
views
Much info on web talks about the percents of fat in butter determine the flavor/aroma of its. Why does all ghee smell the same of nutty aroma? [closed]
Do you think only the percents of fat helping to make flavor of butter? Do you think that "milk solid" contributes a major part in the flavor?
https://www.thehealthyjournal.com/faq/why-does-...
- 31
2
votes
1
answer
237
views
Is all clarified butter/ghee made from different brands of butter having the same of flavor? Or not?
I know
the difference of the taste of many butter brands, but if you cook each of it into clarified butter. Does It still keep the difference of flavor/aroma/taste for each.
- 31
1
vote
1
answer
594
views
Spread butter flavored with brown butter is too grainy. How to make it silky?
A friend of mine tasted a nice butter with brown butter named "Bregott Brynt". I wanted to replicate it and make some at home.
So I started by cooking brown butter that I filtered. I then ...
- 191
8
votes
1
answer
3k
views
Using A Combination of Ghee and Unsalted Butter for Croissants
Novice baker here. I live in South Africa, where it is difficult to find European style butter and the one we do have is exorbitantly expensive, around 50 euros for 500g.
The closest to European style ...
- 133
2
votes
3
answers
353
views
Substitute clarified butter with sunflower spread
Background
I am making a sweet recipe of Baklava, which calls on ghee or clarified butter.
So the butter substitute would be used to paint on the layers of filo pastry before baking.
My problem
When ...
- 123
0
votes
1
answer
179
views
Re-canning Ghee that was not strained well
I made Ghee and pressure canned it for long term storage. After it hardened, I noticed quite a lot of brown bits in it; I didn't strain it well.
Can I re-melt the Ghee, re-strain it and pressure can ...
1
vote
3
answers
844
views
Is there a good reason to not use butter instead of ghee in Indian curries?
It seems that butter is not good for frying things over high heat because it can burn.
However it IS widely used for sauteeing in many cuisines, and it works well.
I looked at the cost of butter in ...
- 1,143
0
votes
1
answer
1k
views
Can ghee replace butter in lemon curd?
My mother-in-law believes she is allergic to milk solids, but that ghee has the solids removed. She loves lemon meringue pie. The lemon curd in the pie calls for butter. Can I substitute ghee ...
- 598
3
votes
2
answers
759
views
Mixing Ghee with Other Ingredients
I was mixing wet ingredients together for a muffin recipe, and I prepared the eggs, water and vanilla extract. I melted Ghee butter in the microwave, and tried to cool it down some. I then combined ...
- 243
0
votes
1
answer
388
views
Reason of putting clarified ghee on Modak
"Modak" is the sweet dish generally prepared for Lord Ganesha in India. "Ukadiche Modak" is the sub-type of Modak. It is usually cooked in steamer. It does not get fried (or deep fried). I would like ...
- 253
3
votes
2
answers
11k
views
What is the right consistency for ghee?
Some of ghee I find in stores has liquid on top (with some solids floating about), while in other brands it is completely solid (both jars are stored at the same temperature). Also, the latter ghee (...
- 243
5
votes
1
answer
3k
views
I think i undercooked my ghee - can I reboil it?
I made ghee for the first time on my gas stove. I followed several recipes, but I guess I got shy about how long it was taking. I definitely didn't get any brown bits at the bottom, although it did ...
- 61