Do You Know About Ghee?

What is ghee? A nutritionist weighs in on this trendy butter alternative

Ghee is a versatile ingredient that can be used instead of butter for baking, cooking and more.

By Frances Largeman-Roth, RDN

Sometimes it takes a while for even the most popular of foods to reach cult status. And by a while, we mean thousands of years.

That's been the case with both quinoa, a gluten-free, grain-like seed that's high in protein; and turmeric, which has been used in Ayurvedic medicine for centuries and is now being celebrated for its anti-inflammatory properties.

With the rise in popularity of higher-fat diets, the use of ghee is gaining in popularity as well. Long used in India as a shelf-stable cooking fat, this so-called liquid gold is now finding its place in many American homes.

WHAT IS GHEE?

Simply put, ghee is a type of clarified butter that's typically made from cow's milk. Since ghee is made from simmering butter gently, the resulting flavor is much more complex than regular butter. In addition to being used as an ingredient in many foods, in Ayurvedic practice, ghee is also used as a base for herbal ointments, which are then massaged into the skin to treat a variety of ailments.

HOW DO YOU MAKE GHEE?

Ghee is made by simmering butter slowly to remove any milk solids and water. The extended cooking time allows the final product to develop nutty, caramel-like flavors, making it richer tasting than traditional clarified butter. Since the milk solids are removed from the finished product, ghee is suitable for people who avoid foods with lactose and casein. That's why ghee has become a popular cooking fat for those following Whole30 and paleo diet plans. Since all of the moisture is cooked off, ghee is a shelf-stable product that does not require refrigeration.

Scooping froth from melted butter — Ghee is made by removing foam and any milk solids that rise up when butter is melted. Getty Images stock

HOW DO YOU COOK WITH GHEE?

Ghee can be used in the same way that you'd use butter or most types of oil. You can warm it in a pan and use it to saute your favorite vegetables. You can also melt it down and use it for baking to replace the same amount of melted butter or oil. The smoke point of ghee is also higher than butter (about 465 degrees versus 350 degrees for traditional butter), so it works well when making dishes like grilled cheese or French toast, or for any other dish where you don't an unwanted smoky flavor in the final product.

Ghee can also be used as a spread, just like butter or margarine, or even folded into mashed potatoes to add richness and flavor. Basically you can use it for anything but, like butter, any home cook should be mindful of its macro profile before overindulging.

Because ghee doesn’t contain any water, it’s slightly higher in calories than butter per serving. One tablespoon of ghee has 135 calories and 15 grams of fat, compared to one tablespoon of butter which clocks in at 102 calories and about 11 grams of fat.

IS GHEE GOOD FOR YOU?

Once the milk solids and water have been removed from the product, all that’s left is pure butter fat. The type of butter that's used to make ghee therefore likely has an impact on its relative health factor. A systematic review of several studies, published in the British Journal of Nutrition in 2016, found that milk from organic cows (organic dairy cows are fed only organic food and may not be treated with antibiotics) is higher in heart-healthy polyunsaturated fatty acids, omega-3 fatty acids, vitamin E, iron and conjugated linoleic acid (CLA) than conventional milk. Omega-3 fats are beneficial for heart health and are essential for a healthy pregnancy. CLA is helpful for maintaining a healthy weight and may assist in managing type 2 diabetes.

So, if you're shopping for ghee, choosing one that's made from organically-raised cows is the better option. Ghee made from conventionally farmed milk will be similar to using conventional butter and will not really provide a health benefit, other than being free of lactose.

Ghee certainly doesn’t need to replace all of your cooking fats, but if you're looking to experiment with new flavors, or starting a diet that requires you to forgo dairy, it's certainly worth a try. Try adding it to your favorite veggies, like broccoli or asparagus, for a deliciously rich boost of flavor.

personal chefs and event catering

Miami + Miami Beach + Fort Lauderdale + Palm Beach

info@yadachef.com | 954-367-YADA (9232)

www.yadachef.com

Do you Remember Herman? Sourdough Starter and Recipe

In the late 1970s and early 1980s, Amish friendship bread, as well as an interchangeable starter referred to as Herman (the name varies), became a popular exchange among friends who shared the starter as well as recipes. Herman Starter Preparation time: 10 minutes Standing time: 5 days Yield: 4 cups 1 cup sugar 1/3 cup warm water 2 packages (2 1/4 teaspoons each) active dry yeast 2 cups each: milk, flour 1. Sprinkle 1 tablespoon of the sugar over the warm water. Sprinkle yeast over mixture; set aside until doubled in volume, about 10 minutes. 2. Combine milk, flour, remaining sugar and yeast mixture in a plastic or glass container. (Do not use metal.) Stir with a wooden spoon; cover loosely. Set aside at room temperature, at least 8 hours. 3. Stir mixture once a day for three days. On the fourth day, measure out 1 cup of Herman for baking; measure 1 additional cup to give to a friend as a gift. To replenish starter: Add 1 cup flour, 1 cup milk and 1...

Kids Cooking Class - Palm Beach, Fort Lauderdale, Miami

YaDa Chef's cooking school JUST for kids! Teaching children of all ages that cooking can be creative, full of discovery, and a lot of fun! YaDa Chef provides hands-on cooking classes allowing kid's imaginations to run wild and free while discovering new science, math, reading, health and social skills. YaDa Chef offers a unique culinary experience offering cooking classes to children in an environment that encourages discover and creativity. Each class is a new experience. Themes chosen, either our one of YaDa Chef's chefs, by the child or parent assist in sharpening skills and taking the mystery out of the kitchen. Removing the fear of the unknown while incorporating subject matter which ties into each theme. Our highly qualified chefs, in coordination of nutritional experts carry out a mission to provide an interactive learning experience giving children the opportunity to develop a life-long love of the culinary arts. Each class is designed to fa...

The History Of Mustard

Mustard was around thousands of years before Grey Poupon BY PEGGY TROWBRIDGE FILIPPONE Mustard, a member of the Brassica family of plants, bears tiny round edible seeds and tasty leaves. Its English name, mustard , is derived from a contraction of the Latin mustum ardens meaning "burning must ." This is a reference to the spicy heat of the crushed mustard seeds and the French practice of mixing the ground seeds with must, the young, unfermented juice of wine grapes. The condiment mustard is made from the seeds of the mustard plant. The seeds aren't flavorful until they are cracked, after which they are mixed with a liquid to become prepared mustard. The culinary history of mustard as a condiment is extensive. History of Mustard as a Condiment As a condiment, mustard is ancient. Prepared mustard dates back thousands of years to the early Romans, who used to grind mustard seeds and mix them with wine into a past...

Raspberry Tart Recipe

To make sure the pastry stays crisp and flaky, arrange the raspberries on top no more than 30 minutes before serving. The jam not only sets the berries in place, it also adds flavor intensity and gives them a beautiful shine. PUFF PASTRY 3 cups/375g chilled all-purpose flour, plus more for rolling 1/2 teaspoon salt 3 sticks (3/4 pound/340g) unsalted butter, thinly sliced and chilled 1/4 teaspoon/2ml fresh lemon juice About 1 cup/250ml cold water 1 large egg yolk mixed with 1 tablespoon/15ml water 1/4 cup/285ml plus 3 tablespoons/45ml seedless raspberry jam 1 1/2 pints/225g fresh raspberries Vanilla ice cream, whipped cream or crème fraîche (optional), for serving The dough can be refrigerated for up to 2 days or frozen for up to 4 months. TART In a chilled bowl, whisk the flour with the salt. Scatter the butter over the flour. Add the lemon juice and 1 cup of cold water and stir with a wooden spoon just until the flour is moistened; add 1 to 2 tablespoons more water if...

Pitted vs Unpitted Olives — Which Are Better?

Q. Are there any differences in flavor or texture among pitted and unpitted brine-cured olives? A. To evaluate any differences between pitted and unpitted olives, we gathered both green and black brine-cured olives from deli sections at supermarkets, as well as olives packed in plastic and glass containers. After tasting many samples, it became clear that the pitted olives suffered on two counts: they tasted saltier and their flesh was mushier. They also lacked the complex, fruity flavors of the unpitted kind. Here's why: Before being packed for sale, fresh-picked olives are soaked in brine for periods of up to a year to remove bitterness and develop flavor. Once pitted, the olives are returned to the brine for packing, which can penetrate the inside of the olive and turn it mushy and pasty, as well as increase the absorption of salt. That saltier taste can mask subtler flavors. If you have the time, it makes sense to buy unpitted olives and pit them yourself...

Baked Apple Streusel Pancake Bars Recipe

Have you ever mixed up a batch of pancake batter, (because they sounded so amazing 15 minutes earlier when you were in bed), o nly to find yourself in front of the stove, spatula in hand, thinking "I really don't have the patience for this?" Yields: 20 Bars Adapted from: Martha Stewart's Buttermilk Pancakes 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt, or slightly less table salt 3 tablespoons sugar 2 large eggs, lightly beaten 2 3/4 cups buttermilk (whole milk can be substituted without any problems) 3 tablespoons unsalted butter, melted 1 small apple, diced into 1/2" pieces 2 cups Granola (we used an apple cinnamon granola from Bear Naked) For Topping: 1/4 cup all-purpose flour 1/4 cup brown sugar, firmly packed 3 tablespoons butter, melted 1 teaspoon cinnamon 1/2 teaspoon freshly grated nutmeg Grease and Parchment your choice of baking dish. We used 2 8"x8" pans (for the straight s...

Homemade Turkey Ham Recipe

Making your own cured turkey “ham”, is not only healthier, but in our opinion much tastier. It will be much lower in sodium and be preservative free. You are going to use turkey in 3 different forms. Cubed, minced and pureed. This will give it a more “ham” like texture. Start with 2 pounds 10.5 ounces of skin off deboned turkey thigh meat Cubed Turkey 14 ounces/400 grams turkey meat, cut into cubes 1 teaspoon/4 grams salt 1/4 teaspoon/1 grams curing salt Minced/Ground Turkey (if you use pre minced make sure it’s thigh meat) 14 ounces/400 grams turkey meat 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt 2 Tablespoons plus 2 teaspoons/40mls water For The Puree 10.5 ounces/300 grams turkey meat 4 teaspoons/20mls water 1/2 teaspoon/2mls garlic powder 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt 1 large egg white 2 teaspoons/10ml liquid smoke 1/2 tablespoon/2 grams smoked paprika Trim the turkey if not trimmed alread...

Braised Lettuce (Laitues Braises): A Take On Julia Child’s Recipe

You can use almost any lettuce, such as chicory, or frisee, or Boston Bib if you are busing large heads, cut them in half. We made these pescartarian because of the shrimp stock, but vegan is easy with vegetable stock, or if serving with beef, a beef stock and bacon. Braised lettuce is a delicious garnish for poultry, white meats such as veal or pork, or steamed white fish. It can be the main accompanied by a warm sweet potato salad. Serves 4 4 heads Romaine lettuce hearts 4 thick slices of bacon (if making not vegetarian or vegan), cut into lardon strips 1 small onion , diced 2 carrots, diced 1 tablespoon/15g plus 1/2 tablespoon/7 butter divided 1 teaspoon/5ml olive oil 1/2 cup/125ml shrimp or seafood stock (see notes above) 1/2 cup/125ml cup white wine or dry white vermouth bouquet garni: 1 parsley branch, 1 branch of thyme,1 bay leaf tied to a cheesecloth ½ tablespoon butter 1 tablespoon parsley Trim stems of lettuce and ...

9 Wonderful Benefits Of Pistachios

The health benefits of pistachios include a healthy heart , weight management, protection against diabetes and hypertension, and improved digestion . The vitamins , minerals , fats, and protein found in pistachio are all good for health. What Are Pistachios? Pistachios are one of the oldest edible nuts and are commonly used all over the world. They are native to Asia, particularly Iran and Iraq. Archaeological evidence dates the association of pistachios and man as early as 6,000 BC. They were cultivated in Iran, Iraq, and Syria and were introduced to the Romans only in 100 AD. Today, apart from Iran, Iraq, and Syria, pistachios are being produced in many countries such as the United States, Australia, Turkey, and China, among others. Pistachio nuts belong to the Anacardiaceae family from the genus Pistacia . A pistachio tree takes about 10 to 12 years to produce the first crop. They are d...

Strawberry Breasts (Fragomammella) Recipe

This 'Two Fat Ladies' recipe is delicious. We did find before pushing the ricotta through the sieve to drain as much as the liquid out of it first. Made for a less runny consistency. Ingredients 1 pound/450g strawberries 1 tablespoon/15ml lemon juice 1 tablespoon/15ml caster sugar (superfine) 1 1/4/510g pounds fresh ricotta 1/4 pint (1/2 cup/120ml/120g) double cream 3 tablespoons/45ml Campari 4 to 5 tablespoons/8g icing sugar (confectioners') Directions Set aside 16 of the smallest strawberries and cut the rest into small pieces. Put in a bowl with the lemon juice and caster sugar and leave to soak for 1 hour. Push the ricotta through the smallest sieve of a mouli, add cream and Campari, mix well. Sieve the icing sugar into the mixture to your own taste, put a third of the mixture aside and mix the strawberries into the remaining ricotta. Prepare pink dessert plates and divide the mixture into 16 breast-shaped molds, 2 for each plate. With a moistened...

YaDa Chef Private and Personal Chefs

Search This Blog