The Recipe Called For Ghee
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| Image of butter courtesy of pixabay.com |
After Santa brought me my InstantPot pressure cooker, I noticed some of the recipes called for ghee butter. I will admit right here in front of all of you that I had no idea what that meant. So, of course I looked it up.
Turns out it is used often in Indian cuisine but has found a place with cooks around the world. The short answer would be that it is basically clarified butter to use in cooking.
That was the simple explanation and really doesn't do ghee justice. To make this improvement (my opinion) on regular butter the butter is melted and simmered until all of the water evaporates and the milk solids fall to the bottom. In essence a butter oil is created in the process.
Not only does this taste like butter (it is actually) but it supposed to be better for us. The bad fats have been removed and most folks who have a problem with lactose intolerance find that ghee doesn't bother them. What I like about it is that it doesn't burn like regular butter does when you are trying to saute items. The burn temperature is much higher with ghee. No smoking problem or burnt taste if you aren't careful. That is one reason it is recommended when making InstantPot recipes.
It has a long shelf-life, too. Out of the refrigerator it should be good for two to three months and if kept in the fridge it should be good for about one year. As much as I have started cooking with it, I won't have to worry about it going bad. I'll use it up before it has a chance to expire!
Personally, I think the foods that I have used it in taste better. That might be my imagination but it is my opinion none the less. There has been no noticeable loss of taste to me or my husband and we love our butter!
I'm glad that I took the time to research what the recipes were calling for and then ordered it to try. It is now something that I will keep in my pantry from now on. How about you? Have you tried ghee?
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