Gee as in indian cooking, is a form of butter isnt it?

Question

If so is full of nasties like colesterol.

Answer 1

it's spelled, "ghee". it's clarified liquid butter, and, as such, probably lacks some of the "nastiness" of solid butter. recent studies seem to show that butter's not as bad as all that, though, and certainly better than margarine.

Answer 2

1

Answer 3

Indian Cooking Butter

Answer 4

Dang! Back to cooking basics;
Cholesterol is an animal product,if the fat didn't come from an animal then it doesn't have cholesterol
Cholesterol in does not equal Cholesterol out- there are may other factors involved
Butter is made of three components; fat , milk solids and water
when butter burns it is the milk solids that are burning.
The process of clarifying butter removes the water and leaves the milk solids on the bottom of the pot.
if you skim off the clear liquid you will have ghee
there is a 25 % product loss when going from whole butter to clarified
and a 50 degree increase in the smoke point

Answer 5

also spelled ghi , Hindi ghi , Sanskrit ghrta - clarified butter, a staple food on the Indian subcontinent. As a cooking oil, ghee is the most widely used food in India, apart from wheat and rice.

Ghee is produced as follows. Butter made from cow's milk is melted over a slow fire and then heated slowly until the separated water boils off. The vessel holding the butter is then allowed to cool; semifluid, clear butterfat, which makes the finest ghee, rises to the top of the melted butter and may be poured off, leaving the curd (precipitated protein) at the bottom of the vessel. The curd, which still contains 50 percent or more butterfat, may be reworked with the addition of peanut oil or buffalo milk fat to make inferior grades of ghee.

Answer 6

Ghee is clarified butter. It can "take" higher heat that butter, therefore it is healthier to use when frying. Some of the nasty chemicals don't form. I don't know the details of the chemistry, but it seems that if butter is fried to be smoking hot, it can cause cancer. So ghee might be the solution. Only the Indians knew that probably thousands of years ago, anyway... If u have cooked rice, for instance, it's tasty with a few spoon of ghee on the hot rice. One can also buy vegetable ghee.

Answer 7

Yes it is. It is actually clarified butter, so boiled slowly so all solids surface and can be filtered out, then stored. It keeps much longer without going rancid.

You may be surprised to learn that, beyond cholesterol, butter contains some of the most absorbable forms of vitamins, such A and D. If used in measure, butter is a very healthy product, much more so than all margerines filled with trans-fats.

Answer 8

Yes Ghee is a form of butter... clarified butter. I made Ghee at home, but I only use it for special occasions (and on toast for a quick snack but thats very rare..) , Ghee is not to be used in large amounts.. Quite heavy in fats...

Answer 9

Traditional Ghee is clarified butter, but you can buy a vegetable oil Ghee, which tastes like Ghee but contains no cholesterol.

It is made from vegetable oils, natural colour E160A and Ghee flavour.

It is manufactured in the UK by S.O.P. International, Whitehouse Industrial Estate Runcorn Cheshire. Tel: [phone].

I buy it from our local wholefood shop, and it tastes and cooks like traditional Ghee.

Answer 10

yes ghee is a form of butter.

infact if you buy anchor butter from a supermarket (uk) and let it boil and simmer till it turns golden, then you get ghee

i always make my ghee at home from butter.

its quite yummy ang gives great flavour to daals and sabjees and curries if prepared properly.

ghee does have high cholestrol, but so does butter and other oils ! you are not supposed to eat spoonfuls of ghee, you're supposed to use it in very little amounts !

good luck

Answer 11

Hey not all dishes need butter Sometimes its just to add extra flavor.U can substitue it with olive oil .Thats why indian food is full of alternative cooking methods too which can be healthy and yummy.