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Old 01-16-2012, 08:14 PM   #1
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Gheezz I have a question!

I just got some nice Irish Butter at the market, aside from the basic saute uses what else can I use ghee for and how long can it be kept? Or should I use this lovely stuff for compound butters?
Thanks! P Top.

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Old 01-16-2012, 08:29 PM   #2
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Quote:
Originally Posted by PolishedTopaz View Post
I just got some nice Irish Butter at the market, aside from the basic saute uses what else can I use ghee for and how long can it be kept? Or should I use this lovely stuff for compound butters?
Thanks! P Top.

Quote from:Good Question: How Do I Use Ghee? | The Kitchn
"Ghee will last for a very long time without going rancid, although I do keep mine in the fridge to prolong its life. It should last as long as you need it to: months and months at least. You can use it as a cooking oil anywhere else you would use butter or oil: cooking vegetables, frying rice before steaming it, or searing meat. Since it doesn't have the milk solids of butter, you can fry with it at higher temperatures without it smoking. It is very high in fat of of course, so do use it with good judgment!"

Here's a few recipes:

Delicious ghee Recipes - RKG Ghee

Kerala ghee recipes - RKG Ghee

South Indian Ghee Recipes - RKG Ghee

North Indian Ghee Recipes - RKG Ghee
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Old 01-16-2012, 09:03 PM   #3
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I'm confused. The advice on the use of ghee is correct, but how did we get from Irish butter to ghee?
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Old 01-16-2012, 09:21 PM   #4
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Quote:
Originally Posted by PolishedTopaz View Post
I just got some nice Irish Butter at the market, aside from the basic saute uses what else can I use ghee for and how long can it be kept? Or should I use this lovely stuff for compound butters?
Thanks! P Top.
Quote:
Originally Posted by GLC View Post
I'm confused. The advice on the use of ghee is correct, but how did we get from Irish butter to ghee?
I was responding to the question within the OP's thread starter (Highlighted in red above).

From the phrasing of the post, it seems that PolishedTopaz may think that Irish Butter and Ghee are the same thing. They aren't, of course.
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Old 01-16-2012, 09:26 PM   #5
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Originally Posted by GLC View Post
I'm confused. The advice on the use of ghee is correct, but how did we get from Irish butter to ghee?
I figured if I got some nicer butter than the "standard" market stuff, then perhaps I should put it to better use than just buttering toast.
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Old 01-16-2012, 09:31 PM   #6
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Originally Posted by PolishedTopaz View Post
I figured if I got some nicer butter than the "standard" market stuff, then perhaps I should put it to better use than just buttering toast.
I think I see now. You're planning on making Gee from your Irish Butter?
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Old 01-16-2012, 09:35 PM   #7
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When I have really nice butter, I like it on really good toast and really pay attention to the taste or on croissants. It's also nice as an ingredient in pastry.
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Old 01-16-2012, 09:52 PM   #8
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I think I see now. You're planning on making Gee from your Irish Butter?
It was a thought, but on further contemplation, I think I would get more use out of compound butters and really let this yummy stuff carry some other flavors...........Roasted garlic and gorganzola for starters......
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Old 01-16-2012, 09:57 PM   #9
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Originally Posted by PolishedTopaz View Post
It was a thought, but on further contemplation, I think I would get more use out of compound butters and really let this yummy stuff carry some other flavors...........Roasted garlic and gorganzola for starters......
I love Irish butter! It's delicious! A butter sauce with a hint of sage on pasta is amazing.
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Old 01-16-2012, 10:13 PM   #10
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Originally Posted by PolishedTopaz View Post
It was a thought, but on further contemplation, I think I would get more use out of compound butters and really let this yummy stuff carry some other flavors...........Roasted garlic and gorganzola for starters......
Mmmmmm, that sounds good to me!
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