If you are anything like me you prefer to consume quality calories when you indulge. By this I mean – You will pass on that cheap MASSED PRODUCED Oreo in favor of a homemade Dutch Chocolate Cupcake.
Furthermore, if you are anything like me you enjoy the meditative aspects of the slow food revolution. By this, I mean – finding relaxation and enjoyment in the act of cooking. Rather than cooking just to merely satiate immediate hunger pangs – It is the difference between a fast fry steak and Slowly Braised Ribs.
Incorporating homemade Ghee into your cooking will be a paradigm changer and vastly improve the overall enjoyment of your favorite dishes. Especially any dishes that are roasted and include BUTTER.
It is best to think of Ghee as SUPER BUTTER. Simply put, Ghee is super-clarified caramelized butter. The clarification process removes the milk solids from the butter and increases its SMOKE POINT. The Smoke Point is the temperature where butter and oil burn.
Because Ghee has a higher smoke point than normal butter it is far superior to regular butter in roasting, broiling, barbecuing and frying food. The other bonus in using Ghee is that it has a wonderfully pleasing caramelized aroma and flavor. The slow processes of making Ghee naturally CARAMELIZES the sugar’s in butter.
Here is how you make Ghee and some of my favorite uses for it
What You Need
1) 1-2 blocks UNSALTED butter.
2) Glass jar(s) to store the Ghee in the fridge.
3) Stainless steel pot.
5) Spoon to skim milk solids off top.
6) Patience and time to relax.
7) 4 cup glass measuring cup.
How to Make Ghee
Step 01: Buy 1-2 blocks of UNSALTED butter. Why Unsalted. Because if you buy salted butter you will just have to constantly be skimming the crystallized salt off the top as you make your Ghee.
NOTE: NEVER, EVER, EVER – STIR OR DISTURB THE BOTTOM OF THE POT – ONCE THE BUTTER HAS COMPLETELY MELTED. When you skim the milk solids off the top of the sauce POT ENSURE the bottom is not disturbed or your will hinder and disrupt the CARAMELIZATION process.
Step 02: Ensure that you have 2 hours to chill out in the kitchen reading, returning emails, online shopping ect. while you are making your homemade Ghee. When you are making Ghee your mantra must be Slow and Steady Wins the Race. Rushing the process with just burn the butter and not yield maximum caramelization.
Step 03: Make sure you have a cute glass jar on hand to store your finished Ghee in the fridge. Hint, Daiso has an excellent affordable selection to choose from.
Step 04: Grab a stainless steel pot and cube the UNSALTED BUTTER.
Step 05: Turn the temperature on the stove to roughly 3. During the entire GHEE making process the temperature should never go above the higher end of the LOW temperature spectrum on your stove settings.
Step 06: Add the 1-2 blocks of cubed butter to the sauce pot and let it slowly melt. During the active melting phase of making Ghee feel free to turn the temperature on your stove to the higher end of the low setting.
Step 07: Once the butter is completely melted turn the stove down. The temperature needs to be high enough to simmer the butter very, very slowly. So, find the setting on your stove that will allow for the butter to SIMMER as LOW as POSSIBLE. It will be helpful to recite the mantra “Slow and Steady Wins the Race” at this point.
Step 08: Chill out in the kitchen with a nice cup of coffee or a glass of wine and a good book.
Step 09: Roughly around the 30 min mark you will notice that the white milk solids are rising to the top of the sauce pot. It will look just like the picture below. You will also notice that some of the sugar solids on the bottom of the pot are caramelizing and turning brown. This is when you want to ensure that the temperature is as low as possible. You do not want to risk burning the butter that is caramelizing on the bottom of the pan. DO NOT STIR OR OTHERWISE DISRUPT THE CONTENTS AT THE BOTTOM OF THE POT.
Step 10: Start skimming the milk solids off the top of the pan at semi-regular intervals roughly ever 15-30 min. Keep chilling out in the kitchen but please refrain from spending too much money while online shopping. Try to refrain from making impulse purchases you will later regret while you are shopping online.
Step 11: Around the 90 min mark look at the bottom of the pan, how does the caramelization look, is it nice and brown, have all of the milk solids risen to the top of the pan and been skimmed off. Ask yourself, have you removed as much of the milk solids from the butter and caramelized it as much as possible? Or, do you need to continue for another 30-45 min. Only you will know for sure by looking into your stainless steel pot. It will be helpful to recite the mantra Slow and Steady Wins the Race at this point.
Step 12: Cover the top of your 4 cup glass measuring cup with cheesecloth. Pour the glarified butter through the cheesecloth and let it sit for a minute or two. Throw away the cheesecloth.
Step 13: Pour the freshly made homemade Ghee into your glass storage containers and enjoy. It will last for months in the fridge.
My Favorite Uses for Ghee
Oven Roasted Pecans With Ghee and Pink Himalayan Rock Salt:
Roast 4 cups of whole raw pecans in 1/4 cup of Ghee at between 200-250 for roughly 90-120 min with lots of fresh ground Pink Himalayan rock salt. Roast at a low temperature for as long as possible. You will know you are done when the Ghee has been completely soaked up by the pecans. They will be dry, non greasy and a pleasing crunchy golden color.
Oven Roasted Brussels Sprouts With Ghee and Pink Himalayan Rock Salt:
Preheat oven at 450, wash and prep Brussels Sprouts. Melt ghee in oven pan and add a tbsp of freshly minced garlic if you like. Add Brussels Sprouts and Pink Himilayan rock salt. Roast for 20 minutes and then stir and roast for another 20 min. It is a nice addition to add raw pecans and a little Parmesan to the mixture in the last 20 min roasting session and everything will be done to perfection.
Oven Roasted Yams With Ghee and Pink Himalayan Rock Salt:
Preheat oven at 450, wash and prep and cuber the Yams. Melt ghee in oven pan with a tablespoon or two of freshly minced garlic. Add the Yams and Pink Himalayan rock salt. Roast for 20 minutes and then stir and roast for another 20 min. It is a nice addition to add raw pecans to the mixture in the last 20 min roasting session and everything will be done to perfection.
Stir Fried Prawns In Ghee and Pink Himalayan Rock Salt:
Melt a tbsp or two of Ghee in a small CURED CAST IRON frying pan with a little minced garlic. Peel the shells off of 8-16 raw prawns. leave the tails on. Turn the heat on the pan down once the butter is melted and cook the prawns 3-8 min. You will know they are done when they turn slightly pink and the TAIL CURLS INTO THE BODY ever so slightly. Be very, very, careful that you do not over cook your delicate prawns. Remember, Slow and Steady Wins the Race!
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