Ghee oil: what is useful and how to cook

Ghee is a type of ghee. In Ayurveda, it is considered a powerful medicine that positively affects digestion, improves liver function and helps with joint problems. We decided to find out if this oil is so useful. As a bonus, we tell you how to cook it.

Ghee butter is a type of ghee; in the process of preparation it is cleaned of water, casein and lactose (milk protein and milk sugar) - as a result, only milk fat remains.

The main difference between ghee and ordinary ghee is the cooking time. After the formation of a protein precipitate, ghee is not removed from the fire, but left to languish. This gives the oil an amber shade and a pleasant taste. By the way, the longer the protein precipitate fries, the brighter the taste of the oil and the darker its color. Thus you can get brown (beurre noisette) and black (beurre noir) oil - they are used in French cuisine.

Ghee is widely used in South Asia and India - it is cooked there.

Here are a few useful properties and benefits of ghee oil.

Combustion temperature, or smoke point, - this is the temperature at which the oil begins to smoke and burn. At this moment, it loses all its useful properties - toxic substances are formed in it, including carcinogens. The burning point of ghee oil is 250 degrees, for comparison - in butter this indicator is 175 degrees.

This means that you can easily use ghee for baking, stewing and frying food.

Another ghee bonus is its aroma. It is very intense (unlike the smell of butter). In addition, by frying milk sediment, ghee acquires a light nutty taste. And yes, you will need quite a bit of oil to get the necessary consistency and give the dish a pleasant aroma.

Ghee oil: what is useful and how to cook

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Due to the lack of water and solid milk substances ghee does not go bad for a long time. It can be stored at room temperature in a glass jar or airtight container for several months (it only thickens a little). Nevertheless, to further increase the shelf life, the oil can be refrigerated - there it will freeze, but will not lose its beneficial properties.

Another advantage of ghee is that it does not contain lactose and casein.

Some people are allergic to dairy products - it can be caused by hypersensitivity to casein (milk protein), and some are hypersensitive to lactose. Most people who are sensitive to casein or lactose do not have ghee problems and can safely add it to their favorite foods.

Ghee really contains vitamins A, E, K, oil acid, omega-3 and omega-6 fatty acids. All these substances take part in many processes occurring in the body: from maintaining the intestines to maintaining skin elasticity. Butyric acid (butyrates) is a short chain fatty acid that plays a central role in intestinal health.

Research

showed that it helps to maintain normal insulin levels and fight various inflammations and diseases.

It is important to understand that with all the benefits of ghee oil, you do not need to overdo it with it. Firstly, it is quite high-calorie - a tablespoon contains about 120 calories. Secondly, it is not suitable for people with cardiovascular diseases - despite the fact that

ghee does not particularly affect the level of "bad" cholesterol

, people's reactions to the consumption of saturated fats are very different. And finally, do not use it as a replacement for all other oils.

Ghee oil: what is useful and how to cook

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896 calories

Ghee oil: what is useful and how to cookGhee oil: what is useful and how to cook

There are several ways to prepare ghee oil, including ancient Indian, from milk or milk froth. But the easiest way to make ghee is from butter. To do this, you need to choose the freshest, unsalted, sweet cream butter with a mass fraction of fat 82.5%.

If possible, it is better to use village oil.

Ghee oil: what is useful and how to cook

COOKING TIME:

60 minutes

NUMBER OF PORTS:

2 servings

Ingredients

Oil (creamy )

400-500 g

Cooking process

  1. Cut the butter into several pieces and place it in a pan with a thick bottom.
  2. Melt the butter over low heat. After boiling, after 40-50 minutes it should separate into three parts - foam (it is on the surface), clear oil and sediment. When the precipitate turns golden and the oil itself is amber, remove the pan from the heat.

  3. If you decide to cook in the oven, preheat it to 100-120 degrees. Put the container with oil in the oven, and after the oil has melted, cook for another hour (the oil should also be divided into three parts).
  4. When the oil has cooled a little, pour it through cheesecloth into a jar. Waste foam and sediment are filtered out.
  5. As it cools, the oil will become thick.

    Store it in a cupboard or refrigerator.

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