Ghee

Hello everybody, it's me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Ghee. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Ghee is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It's appreciated by millions daily. They're nice and they look fantastic. Ghee is something that I have loved my whole life.

Many things affect the quality of taste from Ghee, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ghee delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Ghee using 7 ingredients and 5 steps. Here is how you can achieve it.

Me gusta mucho esta receta porque es muy versátil, ya que se puede utilizar tal cual queda o bien, enriquecerla con las especias que sean de nuestro agrado. Es ideal para sustituir el aceite común con el que guisamos normalmente ya que además de aportar un sabor exquisito a nuestros guisos alcanza una temperatura superior a los 200° sin quemarse, lo cual nos da la seguridad de que nuestra comida no perderá sus nutrientes. De momento no puedo poner fotos del paso a paso, porque no pensé que subiría la receta. Pero les prometo que en cuanto vuelva a hacerla se las pongo.

Ingredients and spices that need to be Prepare to make Ghee:

1. 500 Grs mantequilla pura de vaca sin sal
2. Utensilios:
3. Cacerola de acero inoxidable
4. Cuchara madera
5. Trapo de cocina limpio
6. Colador
7. Frasco cristal esterilizado

Steps to make to make Ghee

1. Poner la mantequilla en la cacerola y derretir en la estufa a fuego medio
2. Una vez que se haya derretido totalmente empezará a hervir, se formará una especie de espuma blanca y es aquí cuando hay que bajar el fuego al mínimo así como retirar toda la espuma, procurando no remover ya la mantequilla
3. Pasado un promedio de 20 a 30 minutos (o antes dependiendo de cada estufa) empezará a sacar burbujas grandes y transparentes que permitirán ver el color dorado del Ghee y en el fondo unos sedimentos color marrón
4. Apagar el fuego y filtrar a través del trapo de cocina sobre el colador para que no pasen los residuos y nos quede puro nuestro ghee
5. Una vez frío se solidifica y no debe meterse en el refrigerador porque se endurece

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So that is going to wrap it up for this exceptional food Easiest Way to Prepare Any-night-of-the-week Ghee. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!