ghee

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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 ?
Use clarified butter for cooking the chicken (regular butter burns easily over high heat).
So effort was made to study the effects of these two varieties, namely 5% and 10% ghee made out of cream and clarified butter and ghee made out of curd and cultured butter on serum cholesterol levels and lipid profile in rats.
For steak, rub the meat in the clarified butter before seasoning, then place it in a pan and baste with the liquid again for two minutes before serving.
POTTED SHRIMP (serves 2) INGREDIENTS 250g brown shrimps 1 clove of garlic, thinly sliced 1 chopped shallot 10g chopped parsley 1 wild garlic leaf, sliced (if you can't find this, try adding an extra half clove of garlic to the clarified butter, but be sure to remove the green heart to prevent bitterness) Fresh nutmeg Zest of 1 lemon 1/2 chopped chilli 200g clarified butter Black pepper METHOD IN A saute pan, warm half of the butter, sweat off the shallot, chopped chilli and sliced garlic.
POTTED SHRIMP (serves 2) POTTED SHRIMP (serves 2) INGREDIENTS 250g brown shrimps 1 clove of garlic, thinly sliced 1 chopped shallot 10g chopped parsley 1 wild garlic leaf, sliced (if you can't find this, try adding an extra half clove of garlic to the clarified butter, but be sure to remove the green heart to prevent bitterness) Fresh nutmeg Zest of 1 lemon 1/2 chopped chilli 200g clarified butter Black pepper METHOD IN A saute pan, warm half of the butter, sweat off the shallot, chopped chilli and sliced garlic.
FOR CENTURIES, cooks across Europe, Asia, and the Middle East have heated butterfat to remove the milk solids and water, making ghee, or clarified butter. Ghee has a longer shelf life and can withstand high heat better than olive oil or butter, but it also has healthful properties, says Shubhra Krishan, the author of Essential Ayurveda.
For The plantain: 2 very ripe plantains 3 ounces clarified huller For The macadamia nuts: 8 macadamia nuts For the chilhuacle spice powder: 4 dried chilhuacle chiles, * toasted, ground 1/4 teaspoon cardamom seeds, toasted, ground 1/4 teaspoon black peppercorns, toasted, ground 1/4 teaspoon cloves, toasted, ground For The sour cream: 1/2 cup sour cream 1 teaspoon banana vinegar ** For the garnish: Roasted cocoa beans Micro mint leaves * if chilhuacle chiles are unavailable, substitute guajillos ** available from Rancho Gordo, ranchogordo.com, (707) 259-1935 For the plantain: Peel plantains and cut in half crosswise Heat clarified butter in pan and saute plantains until caramelized to medium caramel color.
Hand-stretched and prepared with ghee (clarified butter) and fresh buttermilk following a traditional Indian recipe, Stonefire Sweet Chili Naan is made with crushed spicy red chili and sweet red bell pepper flakes to offer the perfect balance of sweet and spicy, say officials for Toronto-based Stonefire Authentic Flatbreads.
Pista House has acquired a cult like status for its Haleem that is 100% pure meat with 100% pure ghee backed by the right choice of spices, meat, wheat, clarified butter and dry fruits which makes it unique and world famous.
Q Do you buy or make clarified butter? A You can make clarified butter by melting the butter and pouring off the golden liquid, leaving behind the milky solids in the pan, the liquid is clarified butter.
Saut the onions with clarified butter until transparent.