Discussions générales sur la cuisine

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 Ghee
Author: La_Maudite (---.qc.sympatico.ca)
Date:   04-20-02 03:46
"Ghee" est probablement un terme anglophone seulement, mais comme je ne le connaissait pas il y a deux jours de ca, je ne saurais dire quel est le mot en Francais (s'il est different).

Je connaissais depuis peu la notion de beurre clarifie (depuis que j'ecoute FoodTV Canada pour tout vous dire ;-) . Est-ce que quelqu'un a deja fait, acheter et utilise ce produit?


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ghee

Definition: [GEE] Butter that has been slowly melted, thereby separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. This form of clarified butter is taken a step further by simmering it until all of the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramellike flavor and aroma. This extra step also gives ghee a longer life and much higher smoke point than regular clarified butter. Because the smoke point is raised to almost 375 degrees F, ghee is practical for a variety of sautéing and frying uses. Although it originated in India, the best commercially available ghee comes from Holland, followed closely by products from Scandinavia and Australia. It's quite expensive, but can be purchased in Middle Eastern, Indian and some gourmet markets. Whereas ghee was once made only with butter derived from water buffalo milk, today it can be made with any unsalted butter. Making it at home is not a difficult task, and flavored ghees are created by simply adding ingredients such as ginger, peppercorns or cumin at the beginning of the clarifying process. Tightly wrapped ghee can be refrigerated for up to 6 months and frozen up to a year.


--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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clarified butter

Definition: [KLEHR-ih-fide] Also called drawn butter , this is unsalted butter that has been slowly melted, thereby evaporating most of the water and separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. After any foam is skimmed off the top, the clear (clarified) butter is poured or skimmed off the milky residue and used in cooking. Because the milk solids (which make butter burn when used for frying) have been removed, clarified butter has a higher smoke point than regular butter and therefore may be used to cook at higher temperatures. Additionally, the lack of milk solids prevents clarified butter from becoming rancid as quickly as regular butter. It also means that the butter won't have as rich a flavor. Ghee is an East Indian form of highly clarified butter.

--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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