Ghee It's Been A Journey - Thoughts for Food Blog at - 296030

Thoughts for Food

Ghee it's been a Journey 
Jan. 24, 2013 4:46 pm 
Updated: Jan. 25, 2013 2:21 pm

Making Ghee looked so simple to me. Unsalted butter, over a low flame, presto, it's done... OK, well I've made a few mistakes. First of all, I seemed to have a reading disability with the butter, I kept buying the salted.... Mental block or something, I don't know. It was organic butter so I tried making the Ghee anyway. It worked, somewhat.  

One time I burned the Ghee and because it was organic and costs so much, I wouldn't throw it out, actually it tasted pretty good burnt, so I used it in my baking!

  I watched videos, read more online recipes, it seemed SO simple.  I kept trying with organic butter, I tried different organic butters, and noticed that every butter had a different water content and different Ghee result.  "Goodness! This was supposed to be easy!" and the thought to give up ran through my mind. 

Finally, I watched yet another video on Ghee making and noticed that the lady was using a cast iron skillet and somewhere, I read that KerryGold butter was best. So, with the Kerrygold butter (salted of course because I didn't read the label correctly AGAIN), and the cast iron skillet, I came up with a great Ghee.  Finally, I bought the Unsalted Kerrygold butter and did the same procedure, this time, an even better Ghee. So now, I'm sticking with the Kerrygold butter unsalted, which is in a silver package. (Of course this confuses me because I thought the gold package would be the KerryGOLD, I would use!) 

 Anyway, I think I've got it straight now... and the Ghee really tastes better than butter! Yum! Have you ever made Ghee? 

Jan. 25, 2013 4:53 am
I tried to make ghee once many years ago. The experience totally put me off making ghee. But having seen the courage you've displayed, and the persistence, I have no choice but to try again. Kerrygold was the butter I used WILIG! I'm so glad that I can buy it here in New Jersey.
Jan. 25, 2013 2:21 pm
Good for you Doc, it's delicious, just keep an eye on it, cast iron skillet, stir it constantly, takes about 20-30 minutes. Oh and then of course I put it through a strainer 4-6 times, so that all the sediment is out. The end product is worth it. Enjoy! BNC
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About Me
Lately I'm I am enjoying the challenge of "Veganizing" and "Nutritionizing" otherwise decadent and fat laden recipes. See my Vegan Gluten Free Brownies for example. It's quite fun to match the taste and add nutritional value to our favorite recipes. Stay tuned as I'm always working on some kind of matching creation.
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I like cooking everything, rather than a favorite thing to cook, I would like to share my favorite kitchen equipment, which is, my Blendtec Blender. It is AMAZING. Almost every recipe I create reaps the benefits of this expert kitchen tool. Next to that, I'd say I love my cast iron skillet.
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My Mom and Dad used to make the most amazing food. My Uncle Henry used to make these chicken wings that I loved. I remembered the recipe and make a tofu version!
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I like raw chocolate and spent about two years creating my own raw chocolate creation, which I call, Pure Delights. It was a fun occupation and hobby. I think, though, now since I'm on all recipes, I've finally come up with an acceptable vegan brownie!
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Burning my hand in the oven! Ouch! That hurts! I am prepared now, I bought a little burn kit which has come in handy recently!
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