"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-01-2013, 11:57 AM   #21
Head Chef
 
Join Date: Oct 2011
Posts: 1,702
"Even in refrigerator it should still be farily soft, kind of like margarine."

Mine isn't. Wonder what the difference is.
cave76 is offline   Reply With Quote
Old 08-01-2013, 02:20 PM   #22
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,706
Quote:
Originally Posted by cave76 View Post
"Even in refrigerator it should still be farily soft, kind of like margarine."

Mine isn't. Wonder what the difference is.
I disagree. Iwould expect ghee to be as hard as butter in the refrigerator.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-01-2013, 02:27 PM   #23
Head Chef
 
Join Date: Oct 2011
Posts: 1,702
LOL

Are you agreeing or disagreeing with me (cave76) or the first person who said that ghee should be fairly soft?

My ghee is hard in the fridge--- really almost rock hard.

The joys of talking on the Internet :)
cave76 is offline   Reply With Quote
Old 08-01-2013, 02:33 PM   #24
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,706
Quote:
Originally Posted by cave76 View Post
LOL

Are you agreeing or disagreeing with me (cave76) or the first person who said that ghee should be fairly soft?

My ghee is hard in the fridge--- really almost rock hard.

The joys of talking on the Internet :)
I was disagreeing with Charlie and agreeing with you.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-01-2013, 03:06 PM   #25
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,340
My Ghee, whether I make it myself or buy it from the market, goes into the fridge and is very hard. If it is on the counter, it will soften a bit, but I keep it refrigerated and take out what I need with a knife.

I use a lot of Ghee because it takes out most of the lactose and casein that bothers TB and I. It is great for scampi, asparagus, pasta with garlic butter, etc. Much better than margarine. There are times though that I can't use it in place of butter, like baking - here I use a non-soy or dairy margarine.

I admit I haven't read all of this thread so if I have contradicted anyone, my apologies. I am just going by what I do and know.
__________________
Living gluten/dairy/sugar/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 08-01-2013, 06:23 PM   #26
Head Chef
 
JMediger's Avatar
 
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
Quote:
Originally Posted by cave76 View Post
MrsLMB----- that sounds like a good idea! Thanks. Maybe even freeze it in a dedicated ice cube tray and then take them out and put in ziplocks to put in the freezer? I like how all our ideas generate other ideas.
I love the ice cube tray for so many things. If you find you need a certain amount more consistantly, you can measure that amount into the individual spots, let it harden and keep it in a larger mason jar in your fridge.

Personally, I'd keep it on the counter. The recipes I've seen make several pints so pull out what you need.

Sorry to hijack your thread with a question but ... what is the difference between clarified butter and ghee?
JMediger is offline   Reply With Quote
Old 08-01-2013, 06:28 PM   #27
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,416
Send a message via Skype™ to taxlady
Quote:
Originally Posted by JMediger View Post
I love the ice cube tray for so many things. If you find you need a certain amount more consistantly, you can measure that amount into the individual spots, let it harden and keep it in a larger mason jar in your fridge.

Personally, I'd keep it on the counter. The recipes I've seen make several pints so pull out what you need.

Sorry to hijack your thread with a question but ... what is the difference between clarified butter and ghee?
Ghee is cooked much longer than what we usually call clarified butter. It is cooked long enough that the solids caramelize and change the flavour of the butter oil. Ghee is a form of clarified butter.

Ghee - Wikipedia, the free encyclopedia
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 08-02-2013, 08:29 AM   #28
Head Chef
 
JMediger's Avatar
 
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
Thank you!
JMediger is offline   Reply With Quote
Old 08-03-2013, 11:21 PM   #29
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
I guess either I am wrong or Russian equivalent is different. will gave to ask my mother .
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-28-2013, 03:02 AM   #30
Senior Cook
 
Kitchen Barbarian's Avatar
 
Join Date: Aug 2012
Posts: 187
Ghee will keep on the counter for months. However if it is going to be awhile between uses I will stick it in the fridge until I need it again. I keep mine in a microwave safe container so I can melt it if I need to. It will harden somewhat even at room temp, unless you keep your kitchen very very warm indeed.

I should say, properly made ghee. It must be slow-cooked until all the solids brown and drop to the bottom, then strained to leave all the solids behind.
Kitchen Barbarian is offline   Reply With Quote
Old 08-28-2013, 09:04 AM   #31
Head Chef
 
Join Date: Oct 2011
Posts: 1,702
Update from me, the original poster.

I've been keeping my ghee out on the counter now (the rest is frozen). No mold, as there was in a first jar I kept out----- I don't know why that jar developed some mold/suspicious spots on it.

It's been fine.
cave76 is offline   Reply With Quote
Old 08-28-2013, 09:06 AM   #32
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,416
Send a message via Skype™ to taxlady
Quote:
Originally Posted by cave76 View Post
Update from me, the original poster.

I've been keeping my ghee out on the counter now (the rest is frozen). No mold, as there was in a first jar I kept out----- I don't know why that jar developed some mold/suspicious spots on it.

It's been fine.
There was probably some contamination in the first jar, maybe something off a spoon you dipped into the jar.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 10-03-2013, 08:32 PM   #33
Sous Chef
 
radhuni's Avatar
 
Join Date: Apr 2007
Location: Calcutta, India
Posts: 958
If the ghee is properly smoked or heated it will remain good for years without refrigeration , we keep ghee like this way in our hot and humid climate.

Older ghee is better in taste and it also used in Ayurvedic remedies.
radhuni is offline   Reply With Quote
Old 10-03-2013, 08:40 PM   #34
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,416
Send a message via Skype™ to taxlady
Thumbs up

Quote:
Originally Posted by radhuni View Post
If the ghee is properly smoked or heated it will remain good for years without refrigeration , we keep ghee like this way in our hot and humid climate.

Older ghee is better in taste and it also used in Ayurvedic remedies.
That's what I thought. I was hoping you would chime in.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 10-03-2013, 08:44 PM   #35
Sous Chef
 
radhuni's Avatar
 
Join Date: Apr 2007
Location: Calcutta, India
Posts: 958
Quote:
Originally Posted by taxlady View Post
That's what I thought. I was hoping you would chime in.
For the first time I came across the phrase, now I know what does it mean, thank you.
radhuni is offline   Reply With Quote
Reply

Tags
butter, recipe, temperature

Ghee (clarified butter) at room temperature I make ghee because I cook Indian food often/occasionally and also use it for other cooking. What I know is I'm told to keep it in the 'fridge' for safety. Now, the dilemma -----if it's cold I can barely scoop out spoonfuls of it to use it's so hard. I can, of course, melt it a little in the microwave----- but-----can I say I'm lazy? and wondering if heating in the MW over and over is o.k. (I put the ghee in pint jars for the 'fridge.) So. I would like 'personal experiences' about keeping it on the countertop. I won't hold you responsible for my ruined ghee---:wink:-- just want to know. If the consensus is NO------ I guess I'll have to get those little sauce plastic cups and put a couple of tablespoons in each them and freeze or refrigerate them. Did I say I'm lazy? 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 04:59 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.