I discovered Ghee last summer when attending an Ayuvedic cooking workshop with a lovely friend in Putney, and I fell under its spell for both taste and health reasons. Here I tell you how…
Ghee is simply butter that has been allowed to simmer for at least 20 minutes, so all water and cream have either evaporated or have caramelised at the bottom and on the sides of the pan: The result is a honey-smelling liquid gold that can be used for cooking – even at high temperatures when butter would quickly burn.
Once strained, you can keep Ghee in a jar and it will remain fresh for a few good weeks, but not as long as oil will. I keep mine in the fridge where it solidifies but it can be kept in its liquid state at room temperature.
Star with two or more packets of unsalted butter and let them melt then simmer in the pan for at least 20 minutes. Skim impurities off the top at regular intervals. Towards the end, raise the heat for a few minutes to allow the last impurities to burn off. Then strain the butter through a fine sieve or muslin into a few clean jars. Label and store in the fridge.
I use it to pan fry vegetables, to cook lentils, tofu, rice or really anything else… It gives a subtle, honey taste to the dish, never burns or smell, and is much better for your heart and arteries than straight butter. It lasts a long time and looks so beautiful that you could even package it with a nice label and bow to give away at Christmas!
Learn more about le health benefits of Ghee by visiting http://www.whfoods.com/genpage.php?tname=newtip&dbid=9
Which ingredients are on your “can’t cook without it” list? Tell me and you might get a jar of Ghee in return!