2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Preparing refined butter is not difficult, but it takes time. To get pure fat, you need to melt butter and cook it on low heat until the water evaporates and the solid protein particles are separated, settling on the bottom or rising to the surface.
When you remove them, you will get pure fat (ghee) with the color of amber.
Melt butter (1 to 5 kg, preferably unsalted) in a deep saucepan over medium heat and bring to a boil. When foam forms on the surface, reduce the heat to a minimum so that the oil simmers very slightly and leave the pan uncovered. From time to time, remove the foam that collects on the surface.
Be careful not to burn the oil. If you cook it on a higher heat or for too long, it will darken and have a sharp unpleasant odor.
Ghito is ready when it becomes bright golden and completely transparent so that the bottom of the pot is visible. With 1 kg of oil this happens in about an hour. The amount obtained is 1/10 less than the original amount.
The finished ghee is poured into a jar or clay pot and allowed to cool uncovered and at room temperature. All protein particles are removed from it. Therefore, it can last for years if properly prepared and stored in a tightly closed container in a dry and ventilated place.
Cooking Tips with Ghee:
1. The pan in which you put the Ghee to fry must be perfectly dry. If water splashes in the hot Ghee, it starts spraying heavily;
2. When frying moist vegetables, Ghito can foam, so leave enough free space to the edge of the pan;
3. If Ghito is too hot, the products you fry will burn on the outside and will remain raw on the inside. If it is not hot enough, they will soak in fat. Put them in one layer so that they cover the surface of the pan in which you fry, but also so that they can move freely. If you put too many products at once, the temperature of Ghito will decrease.
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