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jyang949's picture

Ghee (post #71799)

I just tried to make ghee, and am wondering if it needs to be cooked longer. I took it off the heat when the solids turned brown, but the ghee was yellow, not orange. There was no characteristic "nutty" aroma, either.

I know you're supposed to boil away all the water. The ghee was still bubbling away, but I don't know if this was residual moisture, or if the oil itself was boiling. Does ghee boil even after the water is gone, or is this a sign to cook it longer, until no more bubbles are produced?

Janet

Pielove's picture

ghee (post #71799, reply #1 of 3)

Hi Janet, good to "see" you. Given that it was still bubbling, I think you could have cooked it longer-- but you can probably also use what you have, with no ill effects!

What are you making with ghee? I love Indian food, but have had limited success making it at home.

Cheers, Jen

jyang949's picture

I'll probably start with (post #71799, reply #2 of 3)

I'll probably start with chicken korma or biryani because they are mild—can't eat the hot dishes any more. (My metabolism has changed so much that spicy food really hurts my mouth.)

I'll take out half of the ghee and heat it a bit longer. Thanks!

Janet

Pielove's picture

ghee (post #71799, reply #3 of 3)

Sounds like a good plan! Keep in mind that any remaining water will be on the bottom of your container-- so if you just take from the top, you won't get much bubbling.

Enjoy your Indian food-- yum!

Cheers, Jen