Ghee

[Tailgating is my game]

Boy that would be good with steamers & lobsters

[africanmeat]

Boy that would be good with steamers & lobsters

I do a mix of ghee with chilli powder and fresh garlic , it is Heavenly  on lobster .

[akruckus]

Thanks for the simple instructions and great pictures, Ahron.

X2

[spuds]

Pretty stuff Ahron.Bookmarked,need to get this on my radar.

[Smokin Don]

Jan 17 2016

Ahron spurred me to make some ghee. I use a wide mouth funnel to fill jars and to strain things. One time I had cut a square of cheese cloth for straining. When I poured the stuff in cheese cloth and all went down the funnel so I came up with the clothes pins to hold it in place.

I had a pound of Troyer unsalted butter to do; their butter is made from grass fed cows. I cooked it down and it made a half pint so next time I will do 2 pounds. Now all I have to do is cook with it to see how I like it. Thanks for the idea Ahron







Smokin Don

[Keymaster]

Great post Ahron, Thanks.

[africanmeat]

Jan 17 2016

Ahron spurred me to make some ghee. I use a wide mouth funnel to fill jars and to strain things. One time I had cut a square of cheese cloth for straining. When I poured the stuff in cheese cloth and all went down the funnel so I came up with the clothes pins to hold it in place.

I had a pound of Troyer unsalted butter to do; their butter is made from grass fed cows. I cooked it down and it made a half pint so next time I will do 2 pounds. Now all I have to do is cook with it to see how I like it. Thanks for the idea Ahron







Smokin Don

Do it looks just right .The best test is fried eggs .

[1Bigg_ER]

I cook with ghee primarily. But it's not really clarified butter. It's goes a lot deeper than clarified. Takes a lot of patience to make ghee, as you can see from Ahron.

[Tailgating is my game]

Thanks Ahron  sounds good on lobster with those little extras......my Uncle would put in a little Worcestershire sauce for a smoked flavor with clams

[africanmeat]

Thanks Ahron  sounds good on lobster with those little extras......my Uncle would put in a little Worcestershire sauce for a smoked flavor with clams

Ok can you give more details like how do you do the clams . thanks .

[Smokin Don]

Yes I see now I just made clarified butter. I didn't remember Ahron giving a time to cook the butter so I looked at a recipe. To Make Ghee you go one step further and cook until any milk solids in the bottom start to turn a light brown but not brown; this gives it a nutty flavor. Ghee is supposed to last longer too. Don

[africanmeat]

Yes I see now I just made clarified butter. I didn't remember Ahron giving a time to cook the butter so I looked at a recipe. To Make Ghee you go one step further and cook until any milk solids in the bottom start to turn a light brown but not brown; this gives it a nutty flavor. Ghee is supposed to last longer too. Don

Sorry Don maybe i did not make it clear about the solids in the bottom i just gave a time  ( It took about 45 minutes . As i started smelling a nutty flavour i removed it from the heat .) sorry .

[Pam Gould]

Don, Ahron is right about the ghee..let it go until you smell it..you will smelly nutty when its ready..just watch it toward the end.  And it does last a lot longer, higher smoke point and great for anything, I make a lot of grilled cheese sammiches, all kinds.  .☆´¯`•.¸¸. ི♥ྀ.

[Tailgating is my game]

Thanks Ahron  sounds good on lobster with those little extras......my Uncle would put in a little Worcestershire sauce for a smoked flavor with clams

Ok can you give more details like how do you do the clams . thanks .

Sure Ahron  This is the basic NE way that has been done for years......It is great this way as is.

http://www.yankeemagazine.com/recipe/steamed-clams

Some use white wine, some use beer some put in garlic, some put in onions ......Etc Etc Etc

I like it simple (as above) or with a little garlic.

The broth cleans any sand that may be left after cooking & it is great to drink at the end. Drink down to the sand but not including the sand LOL.

One thing is to make sure the clams are alive: Any clams that have not opened after cooking should be tossed. If they smell they should be tossed. Nothing ruins a clam dinner like a bad clam

Now as far as the Ghee, clarified butter or melted butter(not as good) You can add a little Worcestershire  to the butter for a little taste. I like it this way second to plain but at times it hits the spot.  I have never ran into anyone yet that did not like it this way.

I am sure the far better cooks on here will have many wonderful ideas also.

Enjoy!

[Smokin Don]

This is an update and think I finally made proper Ghee, any comments would be appreciated. Don

Jan 27 2016

Today was a kind of fun day with cooking. I am kind of in a winter blues or hum drum state so this helped cheer me up. A while back I made Ghee for the first time or so I thought. After a fellow LTBBQ member pointed out that I had just made clarified butter; I did some research and found out for a proper Ghee you have to cook it longer.

When making Ghee you start with the butter in a sauce pan on medium heat and when it starts to boil turn it to low heat and cook, it will separate into three layers. The milk liquids will form a foam on top, the milk solids will go to the bottom and the Ghee will be in the middle. Use a slotted spoon to skim off the foam on top as it cooks. Cook it until the milk solids in the bottom turn a light brown color. I did a pound of butter and it took about 35 minutes.

Set the pan off the heat to cool. When it cools some strain through cheese cloth into a jar. Store at room temperature and it should last at least a week; probably longer.

I read a great article at 101cooks.com on making Ghee and they said to use the best butter you could. The first batch I made, but only took it to the clarified stage, I used a pound of Troyer's butter made from grass fed beef . I ended up with just over a half pint. Today I used a pound of Kerry's Gold Irish butter. When it was done I had a full pint of Ghee. In the end it was cheaper using the more expensive Kerry Gold butter.

I used the clarified butter I made to cook with and really liked it; it did good with  a fried sunny side up egg and made great pop corn. I know I will like the Ghee better!







Smokin Don