Sunday, August 22, 2010


Ghee. Clarified butter, essentially. But cooked a little longer to really get the oil purified and separated from the milk solids. I've been reading quite a bit lately about Ayurvedic medicine and cookery and ghee is much-touted for it's healthy properties. So I decided to make some myself. I used salted butter because that's all I had, but it does turn out very very salty. I compensate for that by being doubly careful not to oversalt food that I've cooked in ghee.

Yesterday I had a hankering for french fries at lunch time but we didn't have any in the freezer. So I peeled a potato, cooked it in a sandwich bag in the microwave, and then sliced it. I fried the slices in ghee. I got some wonderfully golden brown and delicious home-fried potatoes! Ghee, since it does not have the milk solids, has a much higher smoke point than butter. In fact, I've read that you can deep fry in it.

I'll be experimenting a lot more with my ghee. I think the next thing I'll make is chapati. I've made chapati quite a bit, but have not cooked them with ghee.

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