Text 3024, 126 rader
Skriven 2006-07-08 10:26:00 av Dave Drum (1:10/345)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Ghee, Mom!
==================
On 06-28-06 DAVE SACERDOTE Scribbled to DALE SHIPP about Re: FOOD 

DS>DSh>  That is how I would describe it also -- but then I wondered, 
DS>DSh> is there any real difference between drawn butter and ghee?

DS>There is!  "Real" ghee is traditionally made by long, slow simmering
DS>so that the moisture cooks away - so it often has a slightly browner
DS>look and subtle nutty taste.

See, you learn something new every time you log into this echo. I didn't 
know that and looked up your statement - I dunno why as I seldom catch 
you out.

CLARIFIED BUTTER

Definition: [KLEHR-ih-fide] Also called drawn butter, this is unsalted 
butter that has been slowly melted, thereby evaporating most of the 
water and separating the milk solids (which sink to the bottom of the 
pan) from the golden liquid on the surface. After any foam is skimmed 
off the top, the clear (clarified) butter is poured or skimmed off the 
milky residue and used in cooking. Because the milk solids (which make 
butter burn when used for frying) have been removed, clarified butter 
has a higher smoke point than regular butter and therefore may be used 
to cook at higher temperatures. Additionally, the lack of milk solids 
prevents clarified butter from becoming rancid as quickly as regular 
butter. It also means that the butter won't have as rich a flavor. Ghee 
is an East Indian form of highly clarified butter.

Barron's Educational Series, from The New Food Lover's Companion, Second 
Edition, by Sharon Tyler Herbs

-+-

The last sentence "Ghee is an East Indian form of highly clarified 
butter." is the one I was using as my guide for my statements. However,

-+-

GHEE

Definition: [GEE] Butter that has been slowly melted, thereby separating 
the milk solids (which sink to the bottom of the pan) from the golden 
liquid on the surface. This form of clarified butter is taken a step 
further by simmering it until all of the moisture evaporates and the 
milk solids begin to brown, giving the resulting butter a nutty, caramel-
like flavor and aroma. This extra step also gives ghee a longer life and 
much higher smoke point than regular clarified butter. Because the smoke 
point is raised to almost 375 degrees F, ghee is practical for a variety 
of sautéing and frying uses. Although it originated in India, the best 
commercially available ghee comes from Holland, followed closely by 
products from Scandinavia and Australia. It's quite expensive, but can 
be purchased in Middle Eastern, Indian and some gourmet markets. Whereas 
ghee was once made only with butter derived from water buffalo milk, 
today it can be made with any unsalted butter. Making it at home is not 
a difficult task, and flavored ghees are created by simply adding 
ingredients such as ginger, peppercorns or cumin at the beginning of the 
clarifying process. Tightly wrapped ghee can be refrigerated for up to 6 
months and frozen up to a year.

Barron's Educational Series, from The New Food Lover's Companion, Second 
Edition, by Sharon Tyler Herbst 

-+-

I did find it odd that those hotbeds of Indian cuisine Holland and 
Scandinavia have the best commercial ghee.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Kotlety
 Categories: Five, Russian, Pork
      Yield: 4 servings
 
    500 g  Pure pork mincemeat (better
           -home-made)
      1    Egg
      3 sl White bread; soaked in milk
      4 tb Mayonnaise
      1    Onion; finely chopped
 
  You know, Russian Ministry of Education has forbidden to
  celebrate Halloween at school, since it is against Russian
  culture traditions...
  
  Well, I won't comment this decision, but I don't think kids
  know a lot about this holiday and its traditions, it is just
  not celebrated here.
  
  Well, talking about recipes, I'd love to share with you a
  recipe of Kotlety, that my mother-in-lows (svekrov') makes
  so tasty and juicy I can't resist. Everyone makes kotlety,
  but they are always different and the trick is in the
  ingredients and their amounts.
  
  Combine all the ingredients thoroughly, add salt and pepper 
  to taste, knead the meat mixture with your hands for 15-20 
  minutes. Shape rounds, the size to your taste (I like the 
  small ones, other prefer a good serving). Wet your fingers 
  with water for better shape.

  In a large skillet, heat oil and broil kotlety until brown
  on every side. Then place them in a pan with a thick bottom
  and cook on low heat for 10-15 minutes.
  
  Bon Appetit!  Olga.
  
  Uncle Dirty Dave's Archives  
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
"Any American who is prepared to run for president should
automatically, by definition, be disqualified from ever
doing so." - Gore Vidal

... Old soldiers never die -- young ones do it for them.

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

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