What
is Ghee?
In technical terms, Ghee is a
clarified, unsalted butter with the milk proteins removed. It has a high smoke
point, making it perfect for cooking, and an incredible flavor. Many people who
cannot tolerate dairy can handle ghee and it is a revered food in Bangla
cuisine.
How to Make Ghee
Ever used ghee? It is the best of
both worlds. It has the benefite of butter without the casein and proteins that
some people react to in butter.
The
Benefits of Ghee
I’m a sucker for traditional foods.
I love reading about them and re-creating them. I’m a big believer that
traditional cultures knew things about food that science is still catching up
to, and ghee is one of these foods!
Ghee is considered “liquid gold” and
revered in Bangla culture (and has been for centuries). When made from high
quality butter, it is a great source of fat soluble vitamins like Vitamin K and
is great for teeth, hair, skin and nails.
Ghee is like butter on crack. More
intense flavor and more nutrients. A little bit goes a really long way and the
flavor is great in many different recipes and dishes.
I like using ghee for making stir
frys in a wok since it has such a high smoke point and with wok cooking, only a
tiny amount is needed. Ghee is also incredible on a baked sweet potato, in eggs
or on steamed or roasted vegetables.
Ghee is expensive to buy but simple
to make. Unlike butter, it does not need to be refrigerated (though I typically
still store in the fridge) and it is great for traveling. If you’ve never tried
it, I highly suggest making ghee and using it in your cooking.
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