ghee

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Related to clarified butter: ghee

ghee:

see butterbutter,
dairy product obtained by churning the fat from milk until it solidifies. In most areas the milk of cows is the basis, but elsewhere that of goats, sheep, and mares has been used. Butter was known by 2000 B.C.
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ghee

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(food engineering)
In India, a common food fat produced from boiled buffalo milk, it can be kept for years, without refrigeration, and has a more intense flavor than butter or butter oil.
References in periodicals archive ?
Once the butter has settled, carefully ladle off the clarified butter from the pan into a microwave-safe pouring jug, trying not to disturb the whey.
Pour 1 tablespoon of clarified butter into a 10- to 12-inch nonstick frying pan over high heat; place trout, skin side down, in pan and cook until browned on the bottom, 2 to 3 minutes.
Saute quinoa-coated catfish strips in clarified butter and drain on a paper towel.
Then, I thought she was talking about "ghee," clarified butter and a staple of Indian cooking.
During the grueling competition, Schat handmade 90 loaves of bread in eight hours including 50 baguettes and 10 loaves each of four varieties of breads, including potato sourdough, tomato-basil, multigrain and a flat bread made with onion seeds and clarified butter.
Pour roughly 3/4 of the clarified butter into the ham mixture, reserving the rest for the top.
5 kg minced lamb 2 tbsp tomato puree 1 tin chopped tomatoes 2 tablespoons curry powder (use recipe above or any good mix) 900ml lamb stock For the topping: 1kg potatoes, peeled and diced 600g butternut squash, peeled and diced 400g carrot or parsnip, peeled and diced 100g butter 2 teaspoons curry powder For the spinach: 500g spinach, washed 1 packet (225g - approx) paneer cheese, diced 2 large green chilis, very finely sliced 4 cloves garlic, very finely sliced A little sunflower oil A few tablespoons ghee or clarified butter Method: Firstly, make the curry powder by slowly toasting the spices in a dry frying pan, and then whizzing them in a blender or grinder.
Nut fans will just love the Warbat Bil Sounaber, which has phyllo dough, clarified butter, sugar syrup and loads of pine nuts ( chilgoza ).
Also use clarified butter when cooking the crepe batter - it won't burn and the finished crepes will look and taste better.
I have suggested using clarified butter as it doesn't burn like unsalted butter.
Then simply spoon the rabbit into ramekins (if you're going to eat it immediately) or sterilised storage jars and pour a thin sealing layer of the melted fat or clarified butter over the top.