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__Clarified Butter and Indian Clarified Butter |
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Print this Recipe The terms clarified or drawn butter and ghee are often used interchangeably, but, in my opinion, these fats are quite different. Clarified butter is the fat that floats to the top when butter is heated, leaving the pale milk solids settled at the bottom of the pan. Ghee, on the other hand, is the same clarified butterfat that is further cooked over low heat until the milk solids at the bottom of the pan turn a rich golden color. As this happens, the butterfat gets infused with a characteristic smoky aroma that comes from the browned milk solids. Clarified butter, more a concept of the Western world, is generally used as a dipping sauce and cannot be stored at room temperature for extended periods of time. Ghee, however, is (or should I say used to be) one of the primary cooking mediums for all foods in India. It stays fresh for a long time at room temperature (4 to 6 months), which explains why, in a tropical climate with no refrigeration, the ingenious Indians cooked all their excess butter into ghee. With the quick-spoiling milk solids completely removed, they always had a ready supply. Its shelf life in cool temperatures is even longer. Besides filling the air with its intoxicating fragrance, ghee is believed to have some wonderful healthful benefits. The Indian Ayurvedic school of medicine uses it extensively in food preparations. However, today's conventional wisdom encourages moderation, and so do I. A little bit of ghee infuses food with a delicious, decadent aroma and flavor. I often sneak a teaspoon into dishes at the last minute. As a side note, authentic Indian ghee is much lighter in color that what you see in the United States because it is make from milk of the water buffalo, not from cow's milk. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
02- The Indian Philosophy of Food and Menu Planning 03- Menus 04- Helpful Hints __Curry Powders 05- Spices and Herbs Guide __Sprouted Beans vs. Bean Sprouts __Masala Pastes __Indian Pickles __Fritters __Frying Fritters __Steamed Fermented Rice Cakes __Savory Bean and Rice Cakes __Kabaabs __Grilling Marinades __Rasams __Dry-Roasting Spices __Dry-Roasting Nuts and Seeds __Dry-Roasting Flours __Boondi 07- Indian Cooking Glossary 08- Mail and Internet Sources __Roasting and Grilling Vegetables, Bell Peppers __Roasting and Grilling Vegetables, Eggplant __Clarified Butter and Indian Clarified Butter __Sonth Chutneys __Pastry Crackers and Puff Pastries __Stuffed Fried Pastries __Savory Croquettes and Dumplings __Potato Patties __Fresh Chopped Salads __Green Salads __Eggplant __Okra __Paneer Substitutes 06- Types of Beans, Peas, and Lentils __To Cook Dried Beans, Lentils, and Peas __South Indian Sambar __Eggs __Scrambled Eggs __Fish and Shellfish __Meat __Chicken __Buying Leg of Lamb __Crepes and Pancakes __Teas __Yogurt Drinks __Halva __Milk-Based Puddings __Prasaad Offerings __About Rabdi and Khoa __Custards and Mouses __Indian Ice Cream __Indian Ice Cream Desserts __Milk Fudge __Storing and Freezing Indian Breads __Working with Whole Wheat Dough __Stuffings for Parantha Breads 09- About the Author __Roti __Baati Rolls __Spice Blends __Special Grain and Lentil Dishes __Flavored Deep-Fried Puffed Breads __Layered Rice Dishes __Puffed Deep-Fried Breads __Griddle-Fried Breads __Basic Parantha Breads __To Make a Layered Triangle Paranthas __To Make a Layered Square Paranthas __To Make a Layered Circle |
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