Questions tagged [ghee]

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Clarified butter to ghee

I did not cook my ghee long enough and it doesn’t have the browned toasty flavor. Can I re-cook with another stick of butter to get the toasty butter flavor
Vic's user avatar
  • 21
0 votes
1 answer
87 views

Much info on web talks about the percents of fat in butter determine the flavor/aroma of its. Why does all ghee smell the same of nutty aroma? [closed]

Do you think only the percents of fat helping to make flavor of butter? Do you think that "milk solid" contributes a major part in the flavor? https://www.thehealthyjournal.com/faq/why-does-...
Jason Brown's user avatar
2 votes
1 answer
148 views

Is all clarified butter/ghee made from different brands of butter having the same of flavor? Or not?

I know the difference of the taste of many butter brands, but if you cook each of it into clarified butter. Does It still keep the difference of flavor/aroma/taste for each.
Jason Brown's user avatar
1 vote
1 answer
387 views

Spread butter flavored with brown butter is too grainy. How to make it silky?

A friend of mine tasted a nice butter with brown butter named "Bregott Brynt". I wanted to replicate it and make some at home. So I started by cooking brown butter that I filtered. I then ...
nowox's user avatar
  • 191
8 votes
1 answer
2k views

Using A Combination of Ghee and Unsalted Butter for Croissants

Novice baker here. I live in South Africa, where it is difficult to find European style butter and the one we do have is exorbitantly expensive, around 50 euros for 500g. The closest to European style ...
Chamkey's user avatar
  • 83
2 votes
3 answers
231 views

Substitute clarified butter with sunflower spread

Background I am making a sweet recipe of Baklava, which calls on ghee or clarified butter. So the butter substitute would be used to paint on the layers of filo pastry before baking. My problem When ...
Simon's user avatar
  • 123
0 votes
1 answer
112 views

Re-canning Ghee that was not strained well

I made Ghee and pressure canned it for long term storage. After it hardened, I noticed quite a lot of brown bits in it; I didn't strain it well. Can I re-melt the Ghee, re-strain it and pressure can ...
Linda Pederson's user avatar
1 vote
1 answer
269 views

Ghee vs. butter in Indian curries

It seems that butter is not good for frying things over high heat because it can burn However it IS widely used for sauteeing in many cuisines, and works well. I looked at the cost of butter, which e....
thelawnet's user avatar
  • 1,103
0 votes
1 answer
1k views

Can ghee replace butter in lemon curd?

My mother-in-law believes she is allergic to milk solids, but that ghee has the solids removed. She loves lemon meringue pie. The lemon curd in the pie calls for butter. Can I substitute ghee ...
Ross Millikan's user avatar
3 votes
2 answers
538 views

Mixing Ghee with Other Ingredients

I was mixing wet ingredients together for a muffin recipe, and I prepared the eggs, water and vanilla extract. I melted Ghee butter in the microwave, and tried to cool it down some. I then combined ...
Brian Mains's user avatar
0 votes
1 answer
296 views

Reason of putting clarified ghee on Modak

"Modak" is the sweet dish generally prepared for Lord Ganesha in India. "Ukadiche Modak" is the sub-type of Modak. It is usually cooked in steamer. It does not get fried (or deep fried). I would like ...
Shree's user avatar
  • 253
3 votes
2 answers
9k views

What is the right consistency for ghee?

Some of ghee I find in stores has liquid on top (with some solids floating about), while in other brands it is completely solid (both jars are stored at the same temperature). Also, the latter ghee (...
ManRow's user avatar
  • 225
5 votes
1 answer
2k views

I think i undercooked my ghee - can I reboil it?

I made ghee for the first time on my gas stove. I followed several recipes, but I guess I got shy about how long it was taking. I definitely didn't get any brown bits at the bottom, although it did ...
mckngbrd's user avatar
5 votes
2 answers
11k views

Clarified butter: what happens if the foam isn't skimmed off?

I know that most recipes for making clarified butter discard this foam. But I've also seen some recipes, like this one for ghee, which do not skim the foam. The butter will form a foam which will ...
Phil Frost's user avatar
1 vote
2 answers
8k views

Can I use coconut oil instead of ghee in curry?

I've run out of ghee and it's hard to get where I am. Will coconut oil be a good substitute when frying off onions and spices?
Nette's user avatar
  • 198
2 votes
1 answer
132 views

How long should I cook herbal ghee?

How long do you simmer the ghee with the herbs? Does it depend on what herbs I'm using?
Janice 's user avatar
4 votes
2 answers
1k views

Butter clarifying mixing mistake

During the making of clarified butter, I mistakenly mixed the oil and protiens in the pot with a wooden spoon. So I have an emulsion now. I was thinking, that the oil and the rest will separate anyway,...
ryskajakub's user avatar
1 vote
3 answers
19k views

How to fix ghee which partly turned white and smells rancidly?

A friend of mine has mistakenly stored his ghee in a bowl which was not quite hermetic hence exposed to oxygen and the sun light. The result is that the ghee turned white and is rancid. See the ...
Ilya Shinkarenko's user avatar
15 votes
11 answers
102k views

Can ghee be used instead of butter in dessert recipes?

Butter is an inevitable ingredient in most of dessert recipes. By definition, ghee is just clarified butter, but to me, the taste is completely different. The taste of butter is more close to heavy ...
Googlebot's user avatar
  • 1,232
2 votes
2 answers
13k views

Does ghee make a good substitution for lard?

I'm trying out a recipe which requires sauteeing something in lard. A lot of people seem to recommend butter as a substitute for lard, but I'm not fond of sauteeing in butter, because of the low ...
Muz's user avatar
  • 407
8 votes
1 answer
9k views

What's the proper procedure of making ghee?

I'm often making ghee for my cooking. However, I've never seen how it's done, I've only read how to do it, I'm having some doubts about its preparation. Should heat butter slowly or fast? I saw both ...
Petr's user avatar
  • 213
5 votes
3 answers
7k views

Should ghee be kept out of light?

I have ghee in clear glass jar on a shelf in my kitchen, would it keep for longer if I try to store it in a dark place? Does light speed up oxidation?
citizen's user avatar
  • 1,576
11 votes
8 answers
3k views

Is “ghee” clarified butter or beurre noisette?

Reading the Wikipedia pages on “Ghee,” “Clarified butter” and “Beurre noisette” has left me somewhat confused as to what ghee is. Some statements on the pages seem to suggest that it's always ...
Rinzwind's user avatar
  • 2,670
2 votes
2 answers
740 views

Made oven ghee - what is the liquid at the top of my cold ghee?

Yesterday I made ghee in the oven by cooking sweet butter for 2hrs in the oven at low temp. I filtered the resulting liquid through cheese cloth and let the resulting clear liquid sit overnight. ...
JDelage's user avatar
  • 294