Transforming Butter into Ghee!
Have you heard of "ghee"? Ghee is clarified butter which is a staple in South Asian cuisine.
It is made by melting and boiling unsalted butter and then skimming the toasted milk solids away from the fat.
Once done, the ghee will be a yellow liquid when hot, and a creamy looking solid once cooled down.
Ghee is used as a cooking fat in Indian cuisine, which is preferred to oil because of its rich flavour and health benefits. While ghee is a fairly new trend in North American markets, it has been around for over 5000 years in the Indian subcontinent.
Some interesting Ghee facts and uses:
1. Deep frying - it is an ideal fat for deep frying as it has a very high smoke point (250 Degrees C)
2. Use ghee to toast spices! Spices generally need to be toasted to achieve the best flavour and aroma. Using ghee to toast spices will help optimize these flavours.
3. Ghee doesn't spoil easily and is rich in Vitamins A, E , D, and K.
4. Ghee is often used in traditional medicine (Ayurveda) and religious ceremonies in India.
One of my personal favorite uses for ghee is using it instead of butter to make rich and indulgent pastry crust.
Here is a pastry crust recipe that I often use:
- 3/4 tsp salt
- 3 cups all purpose flour, plus extra for rolling/dusting
- 3/4 cup desi ghee (pure clarified butter, melted)
- 1 cup warm milk (add this a little at a time for a soft dough)
This pastry crust has a much smoother lighter texture and can be combined with any of your favorite flavour combinations.
Enjoy! Ghee-licious ;)