![]() You can also use this method with regular potatoes. This is the best way to get crispy sweet potato hashbrowns, too. Here are a few of my favorite recipes that are made SO much better by using ghee:Įasy Instant Pot Garlic Mashed Potatoes - By using ghee in place of butter and alternative milk, you can make Whole30 compliant mashed potatoes!Ĭrispy Oven Sweet Potato Hashbrowns - If you’ve never used ghee to make hashbrowns, YOU MUST. Ghee is an all-purpose cooking fat, but because it takes a little effort to make (more than buying avocado oil at Costco), I try to use it when it will really shine. You’ll wonder why you didn’t switch out your cooking oil sooner! Ways to use up this Ghee Butter Recipe Now, go fry an egg and be forever converted to the nutty, brown-buttery deliciousness that is ghee. Also, as it cools, it’ll turn opaque and thicken up. You can leave it on the counter to use for about 2 months or store it in the fridge for up to 6 months. Butter is not.Įt voila! Ghee! Isn’t it pretty? Storing Homemade GheeĪt this point you can transfer it to a clean glass jar - it actually fits perfectly in a pint-size mason jar. There’s a reason why people call it liquid gold.Īlso, ghee is Whole30 compliant. SO, you can get the flavor of butter (more like, browned butter) with the versatility of avocado or coconut oil! Roasting vegetables in ghee is a game changer. You can cook ghee at a higher temperature than you can butter since it’s the milk solids that tend to burn. The biggest benefit of cooking with ghee is that it has a high smoking point. What’s the benefit of using ghee? Nutritionally speaking it’s similar to butter, but since there are no milk proteins (solids), it may be more tolerable for you if you’re sensitive to dairy. Or butter that has had its milk solids removed. What is Clarified Butter (Ghee)?įirst off, if you don’t know what ghee is it’s basically the same as clarified butter. Try roasting some vegetables tossed in ghee – you’ll never want to go back to regular cooking oil. It deserves its own special category of greatness. Let me tell you – ghee isn’t just a replacement for butter. I started making ghee several years ago during a round of Whole30 (since ghee is compliant and butter isn’t). I’ll walk you through making this “liquid gold” – it’s easier than you think. If that is the case, skin them off using a small fine-mesh strainer or a spoon.Let me guess? You shelled out $15 for a tiny jar of ghee at the store, and you’re trying to figure out how to make ghee yourself? Welcome! Thankfully all you need is a few sticks of butter and some patience. Sometimes the milk solids stay on the surface of the butter – this is also ok. You can discard them or add them to some roasted vegetables for more flavor. Pour the clarified butter into a clean container. Clarified butter should be at the top and the milk solids should gather at the bottom of the pot. Don’t let the butter boil (I will be just harder to skim off the milk solids as they will dispense throughout the butter). Heat it over low heat and let it melt slowly. What pot is best: It’s best to use heavy-bottomed saucepan – less risky that the butter will burn or melt too fast.Ĭut the butter into cubes and add into a medium pot (you can also use whole sticks of butter but it will just take longer to melt them). ![]() ![]() The best is European-style butter with 82% fat. Low-quality (cheap) butter will also work but it usually contains more water (so you’ll get less clarified butter) and sometimes some additional chemicals. ![]() What kind of butter is best: Use best-quality you can find unsalted butter. What you’ll need: you’ll need butter (the amount of your choice), a small saucepan, and a fine-mesh strainer or a spoon. ![]()
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