Ghee
- Aramcon Recipes
- Sauces, Condiments and Spreads
Author: Marilyn Townsend
Released 6 October 2006
The Abqaiq Cookbook - 1973
Throughout India and the Middle East, much of the finest food preparation is done with ghee or clarified butter. Once you discover the many advantages of this product you will use it regularly in all of your cooking. First, it does not burn at high temperature as ordinary butter does. This is because the milky particles, which ordinarily blacken when regular butter is heated, are removed. With the absence of this milky residue, the butter will keep much longer without becoming rancid. Ghee is available in the Commissary, or if you prefer to make your own, place about 2 pounds of butter in a heavy saucepan over moderate heat. When the butter has melted, skim off the foam and remove from the heat. Strain the remaining yellow liquid through a tea towel, discarding the milky residue in the bottom of the pan. Store in a covered jar in the refrigerator. Margarine can be substituted for butter for those watching cholesterol consumption. Be sure to take care to prevent burning if margarine is used.
Marilyn Townsend