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So... I bought a tub of ghee...

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  • So... I bought a tub of ghee...

    ... can I just use it like butter? I know it's great in Indian food (curry tomorrow I think!) but is it ok for general cooking? Eggs, veggies etc?

    (Loved walking out of Waitrose this evening with my ghee and bag of spring greens - a couple of weeks ago it would've been pizza and ice cream. Now just awaiting my new weekly delivery of boxed organic fruit and veg!)

  • #2

    I sometimes add a pat of butter to indian cooking just before serving, but I basically use ghee over butter for cooking all the time. (tip: you can make your own ghee from butter by melting the butter on a low temperature and pouring off the transparent 85% that is pure butterfat into another vessel)
    Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

    Griff's cholesterol primer
    5,000 Cal Fat <> 5,000 Cal Carbs
    Winterbike: What I eat every day is what other people eat to treat themselves.
    TQP: I find for me that nutrition is much more important than what I do in the gym.
    bloodorchid is always right


    • #3
      It's pure fat. Go to town! Get down with your bad self
      --Trish (Bork)


      • #4
        Mmmm, thankyou - it's pretty good! Only thing is, when I opened the can, it really did look like pure ripples of human subcutaneous fat...hehehe


        • #5
          I love ghee. For some reason the smell reminds me of shortbread (is that weird?)

          But anyway, yes, it's great anywhere you'd use butter. It doesn't burn as easily as butter so it's better suited to high-heat cooking. I love it on eggs, veggies, and always throw a chunk into the pan if I'm cooking a lean meat.


          • #6
            Can you let me know what you think of the ghee (Is it East End brand in a metal tin?)

            Used the last of mine today, I'd had it ages as I found the taste a little strange.



            • #7
              Check the tin. If it's made in India, their ghee often has a slightly rancid smell which is normal, they like it that way apparently. The Euro-made ghee (like here in Australia) has more of a nutty smell and is the equivalent of the French "Beurre Noisette".

              I make my own nowadays. If you have a crockpot (slow cooker) just keep dropping in blocks of unsalted supermarket butter - fortunately in Australia nearly all dairy farms are on grass - until the crock is 3/4 full, put it on low and forget about it for a day.

              You can strain it through cheesecloth to get rid of the brown bits, or just ladle carefully. No need to fridge, just keep it in a jar next to your olive oil etc.


              • #8
                Thanks mate


                • #9
                  Ok, I'm a newbie here. What is ghee and what do you do with it?


                  • #10
                    Originally posted by NATLES View Post
                    Ok, I'm a newbie here. What is ghee and what do you do with it?
                    Butter with the water/protein/sugar fractions removed. It gains a higher smoke point and becomes shelf stable like tropical oils.

                    My peculiar nutrition glossary and shopping list


                    • #11
                      I've been using ghee for a long time but my new favorite use for it is anchovy ghee:

                      1/4 C of ghee, grate 1/2 clove of garlic, 1 tsp anchovy paste. Mix it up. Top a burger or steak with @ 1/2 tablespoon of it. Delicious!