What is ghee in indian cooking???!
Answers: want to cook some naan bread and it requires 1 tea spoonof ghee what is it, and can i get around it if i cant find any??? please help
Clarified butter that has been cooked longer to remove all the water so it can be stored for longer periods (both refrigerated and at room temperature). Popular in india.
Melted butter
It's clarified butter, and it's readily available in most supermarkets. Comes in a tin.
butter
Ghee is a type of fat-You can use clarified butter instead.
It is clarified butter, which is different from melted butter. You can buy it in a tin or you can make your own by melting some butter and straining off the white stuff that comes to the top. The golden liquid left behind is what is called ghee.
butter fat
Basically, butter.
As others have said, it;s clarified butter. You can buy it in tins in the ethnic section of the supermarket - the one I bought comes in a large gold and green can.
You can make it yourself by melting regular butter, the sediment then sinks to the bottom of the pan and the clear golden liquid on top is the clarified stuff.
Be warned though, this stuff really smokes! You don't realise it at the time but once finished cooking, if you leave the kitchen then go back in there, its very hazy!!
Ghee is a type of clarified butter (butter is rendered to separate the milk solids from the butter fat). With Ghee the butter is cooked till only the milk solids remain. You can buy jars of Ghee at most Indian or South Asian foodmarts.
just use butter
Clarified butter. Basically, the milk solids have been removed and it won't burn like whole butter. It's also used in making Hollandaise...Bearnaise....
Thick clarified butter ... If you have ever cooked bacon and let the fat cool in the pan; when it is thick and white, that is about the consistency of ghee.
It was developed to make it have a longer shelf-life in hot climates.
You may be able to find it in some health food stores or ethnic food area of a large grocery store; otherwise, look for a store selling indian foods.
as others has explained it is butter, which is heated enough to burn and remove other solid parts of butter leaving only fat, but, be care full, ghee is saturated fat and may increased cholesterol. although food cooked in ghee is very very tasty but I my self rather use olive oil .
Clarified butter with a very slightly rancid taste.
Most Uk supermarkets sell it, but if you can't get it, just a teaspoon of butter would be ok, it won't alter the flavour of the dish.
Ghee is clarified butter. Melt the butter and let the solids settle. The clear part is the ghee.
The Muse
well it is clarified butter and you can make it at home just get the big blockes of butter melt them untill sort of a cream then pour in a container(prefrebly glass) let it cool there you go.
IT IS BUTTER
From my understanding, ghee is clarified butter that is strained. You can melt butter, let it settle, strain then use.
Clarified butter. Gently heat the butter in a pan. When it has melted skim off the particles which have risen to the surface.
Or buy it at your local Asian store.
clarified butter