Concentrated milk fat prepared by melting butter, decanting the fat after gravity separation from the serum, and driving off most of the remaining moisture by heating. About 1 percent moisture remains. It is used mostly in Asia and Africa.
Clarified unsalted butter (Indian origin).
Clarified butter (butter from which the milk solids have been removed). Commonly used to fry garlic, ginger, onion and assorted spices for the base of an Indian curry, or to flavour Naan bread.
a food product made from clarified butter. Widely used as food and as a medicine in Ayurveda.
clarified butter, used as a cooking medium
Clarified butter used for cooking.
(Hindi) Clarified butter.
The Indian name for cooking fat. Most commonly used is clarified butter made from the milk of buffaloes and yaks. In regions where milk is unobtainable, mustard and sesame oil are used.
Clarified butter. A standard of the vedic kitchen used often for oblations in the fire.
Clarified butter or margarine much used in Northern Indian cookery.
Clarified butter. A sattvik form of butter commonly used in Indian foods and Hindu rituals.
A form of clarified butter that originated in India. It is taken a step further than traditional clarified butter by simmering until all of the moisture evaporates and the milk solids begin to brown, giving the butter a nutty, caramel-like flavor and aroma. This extra step also gives ghee a longer life and much higher smoke point than regular clarified butter, almost 375°F. This makes ghee the best butter for sautéing and frying. Today, the best commercial ghee comes from Holland, followed by Scandinavia and Australia. While ghee was originally made only with unsalted butter made from water buffalo milk, today it can be made with any unsalted butter. Flavored ghees are created by adding ginger, peppercorns, cumin et al at the beginning of the clarifying process.
Clarified butter (without milk solids)
Clarified butter used in sauteeing and less commonly for deep frying
Clarified Butter Dairy Product
This is clarified butter or margarine. Butter is put to boil and when it is crystal clear, the scum is drained off through a muslin cloth. The ghee is stored in tins or enamel bins.
clarified butter, which is one of the five holiest of foods, and is often used in the preparation of food for religious ceremonies, food that is to be placed on the temple altar as a sacrifice, and for annointing the sick and dead.
It is the clarified butter made by heating unsalted butter. The ghee may be stored without refrigeration and can be used for most of the preparations that need oil or butter as the basic ingredient..
Clarified butter/shortening used to fry and bake native dishes
Clarified butter used in cooking and flavoring.
Clarified butter, prized as a delicacy
Clarified butter that has been cooked longer to remove all the water so it can be stored for longer periods (both refrigerated and at room temperature). Popular in india. Can be used for deep frying.
clarified butter; used in Indian cooking
Butter that has been melted to separate the milk solids from the liquid on the surface. This liquid is simmered until all the moisture evaporates and the milk solids begin to brown. The result is a clarified butter that keeps well.
This clarified butter has a nutty flavour and can be bought ready-made from Indian and other grocery stores. It does not need refrigeration because it contains no milk solids. Vegetable ghee - made from vegetable oil - can also be used.
A form of clarified butter used in Indian cookery....
A clarified fat originally made from buffalo milk. Ghee is commonly used in indian cookery.
clarified butter used in Asian cooking. (see Clarified Butter). Click here for making your own Ghee.
Ghee (Hindi घी from Sanskrit ghṛta घृत "sprinkled") is a type of clarified butter important in Indian cuisine. Ghee is made by simmering unsalted butter in a large pot, until its water has boiled off and its protein has settled to the bottom. The clarified butter is then spooned off, taking care not to disturb the milk solids on the bottom of the pan.