The NFC B-Day Chat Thread

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N F C said:
Hi Deb, good to see you! Does the ghee give things a more "buttery" flavor than you'd get with animal or vegetable oil? Nice that it will last that long on the shelf.
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Yes to it all. The Indians have been making it for more than six thousand years.... Its a way to preserve butter. Heck many homes dont have a refrigerator at all.

But I used it to make eggs and butter toast and its killer over Rice... I am making a lifetime supply LOL. you can do just a stick of butter to give it a try.

You could lightly brown some Garlic in it and add some Blanced green beans to finish cooking and a little lemon juice.... OH MY GAWD good.

I am still working out different recipes but my burned Ghee was not neutral enough... So I am making more... I may give one jar to mom But I havent decided yet.

Actual butter used in cooking is very good for you in many ways... Dont have documentation on it. but I belive its true.

deb
 
perchie.girl said:
Yes to it all. The Indians have been making it for more than six thousand years.... Its a way to preserve butter. Heck many homes dont have a refrigerator at all.

But I used it to make eggs and butter toast and its killer over Rice... I am making a lifetime supply LOL. you can do just a stick of butter to give it a try.

You could lightly brown some Garlic in it and add some Blanced green beans to finish cooking and a little lemon juice.... OH MY GAWD good.

I am still working out different recipes but my burned Ghee was not neutral enough... So I am making more... I may give one jar to mom But I havent decided yet.

Actual butter used in cooking is very good for you in many ways... Dont have documentation on it. but I belive its true.

deb
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You had me at "garlic"...love that stuff :lol:

We do a lot of cooking in butter and that's what I use almost exclusively for baking. The whole good vs. bad for you list changes too much. I just kind of go with what I like :p
 
N F C said:
You had me at "garlic"...love that stuff :lol:

We do a lot of cooking in butter and that's what I use almost exclusively for baking. The whole good vs. bad for you list changes too much. I just kind of go with what I like :p
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ever taken a whole head of garlic cut it in half and drizzle olive oil on it then wrap it in tinfoil and roast it..... till the smell drives you nutszo...

when you take it out the galic squeezes out like toothpaste then spread it on bread and top it wit parmesan..... :drool
 
perchie.girl said:
Hi everyone just poppin in

I am finally making Ghee. Six pounds of butter melting on the stove.

You cook it till it starts popping a little on low heat. the milk solids rise but some settle to the bottom... Once the milk solids on the top sink down and the bubbles get big you watch carefully to see if the butter is browning.

When its just right you pour it off through a fine sifter into what ever container you like. Takes about twenty minutes.

IN a steril container with a good lid the ghee has a stable non refrigerated shelf life of a few months to a year.... use a clean spoon EVERY time too.

once the milk solids are gone you can fry or even deep fry with ghee. Good for fish and pastry and pan searing steak.... all sorts of things.

I burned my last batch and it was Yummy. Almost a caramel flavor... Still have some and it hasnt gone rancid in more than a year.

deb
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Been tempted to do that. Sounds good.
 
DigMyChicks said:
One of our parents at daycare asked if we let the kids watch any movies with ghosts in it. We haven’t. Supposedly he’s having issues at home with ghosts. There has been talk that we have a child ghost in our building and he has seen it. I hope I don’t see one or I’m out of there for sure.
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thats different for sure:eek:
 

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