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Old 05-13-2014, 06:03 AM   #1
BulldogMom
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Question for ghee eaters

I was wondering if you noticed any difference physically when you ate ghee over butter? Does it cook like butter? I'm debating on whether or not I give it a try.
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Old 05-13-2014, 06:25 AM   #2
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A lot of people love ghee because it's gluten, casein, & whey-free; so I had to give it a try. I'll try anything. But meh, I'm never buying it again. Ghee didn't perform negatively as such; for me, it just proved to be one big fat neutral.
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Old 05-13-2014, 06:33 AM   #3
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Thanks for the info! That's what I was wondering. I spent a lot of money for the kerrygold butter but didn't notice a difference in flavor (in how I was using it anyway) and couldn't justify the expense. I would hate to pay extra again for something that isn't going to be any better than regular butter.
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Old 05-13-2014, 10:47 AM   #4
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I don't know if I'd say there are improved health effects of using ghee over butter, but I like the taste of it (home-made). Ghee also has a higher smoke-point than butter, which means it's better for frying.
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Old 05-13-2014, 10:53 AM   #5
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I love cooking with Ghee. Everything has that yummy buttered taste and I don't have to worry about burning it as much as I would cooking with butter. FYI - Trader Joe's sells it if you have one near you.
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Old 05-13-2014, 11:53 AM   #6
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I buy ghee for it's cooking properties, not for the taste. I just use it for cooking things that I want to cook in butter, but butter burns too easily, so I use the ghee which has a higher smoke point. You can easily make your own clarified butter for the same purposes.
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Old 05-13-2014, 04:38 PM   #7
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Thanks for the input everybody! Maybe the next time we go to Trader Joe's, we'll have to look into getting some.
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Old 05-13-2014, 05:54 PM   #8
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We use it in a lot of Indian dishes. I have to say, though, that unless you want that buttery taste, lard works better. Lard browns things like you wouldn't believe. Not that I'd use it for sweet things...
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Old 05-22-2014, 08:54 AM   #9
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THe other nice thing about ghee is that it's shelf-stable. I keep it on hand for when I run out of butter, or I want a buttery taste at a higher temperature.
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Old 05-22-2014, 10:35 AM   #10
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So....lard.....is that Crisco?
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Old 05-22-2014, 10:44 AM   #11
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No, lard is most definitely not Crisco.

Lard is pork fat.

Crisco is hydrogenated vegetable shortening.
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Old 05-22-2014, 01:52 PM   #12
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Armour brand lard (in Spanish it's labeled Manteca) is sometimes located right next to Crisco, in a white and green package with red lettering. Or sometimes it's in the refrigerator or freezer section, depending on the store.

Armour brand isn't my favorite, because it's partially hydrogenated, but it's the most widely available.
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Old 05-22-2014, 02:10 PM   #13
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any dairy free people use ghee? I am wondering if I should try it?
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Old 05-22-2014, 03:20 PM   #14
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any dairy free people use ghee? I am wondering if I should try it?
Peace, it's very easy to make and it doesn't contain the issues you might be experiencing from lactose and dairy protein. I make it by putting one stick of pastured butter (I use Organic Valley, but Kerrygold is fine) in a glass pint mason jar. I microwave it for 4 minutes, until the little bits of milk protein have turned brown. I let it cool and then I pour off the liquid from the brown bits. The dog gets the brown bits; the oil eventually hardens and becomes ghee. This takes about 30 seconds of active work plus 4 minutes in the microwave. I add a little salt and store it in a glass jar in the cabinet. Now I like it better than cheese! And it's a lot easier to cook with than butter because it never burns.
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Old 05-22-2014, 06:26 PM   #15
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So....lard.....is that Crisco?
Eek! No, Crisco is horrible, vile, bad stuff.

Lard is animal fat- usually pork but I've heard of beef lard. Here is Australia I can buy it in the butter section. Just read your labels because some brands are partly hydrogenated.

If you do find it, try rubbing a bit on the skin of a chicken before roasting. You will never have had such succulent, crispy skin. A steak browns perfectly and eggs taste incredible.
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Old 05-22-2014, 10:12 PM   #16
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We call beef fat tallow here.
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Old 05-23-2014, 12:59 AM   #17
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I use Kerrygold lard which is not hydrogenated.

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Old 05-23-2014, 10:16 AM   #18
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psst- with a tiny bit of essential oils , ghee is the best moisturizer going for dry skin on your body .
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Old 05-23-2014, 10:16 AM   #19
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Quote:
Originally Posted by backseatadventurer View Post
If you do find it, try rubbing a bit on the skin of a chicken before roasting. You will never have had such succulent, crispy skin. A steak browns perfectly and eggs taste incredible.
This statement alone makes me want to try ghee....
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Old 05-23-2014, 01:51 PM   #20
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Peace, some people who are dairy sensitive do fine with ghee, but some do not. Try it CAREFULLY.
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Old 05-23-2014, 02:39 PM   #21
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This statement alone makes me want to try ghee....
That's for lard, not ghee. Sorry about that! I'd say that ghee doesn't do badly and you can brown a bit more than with butter but lard still wins
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Old 05-23-2014, 08:33 PM   #22
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I don't know if I'd say there are improved health effects of using ghee over butter, but I like the taste of it (home-made). Ghee also has a higher smoke-point than butter, which means it's better for frying.
Hi leeloo...

The taste of homemade Ghee is a reason I make my own. The commercial stuff is either too expensive, or inferior to home made.

The higher smoke point and smooth butter flavor are the other reasons I love it, and go to the bother of making it.



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Old 05-23-2014, 08:40 PM   #23
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That's for lard, not ghee. Sorry about that! I'd say that ghee doesn't do badly and you can brown a bit more than with butter but lard still wins
Absolutely! I use bacon fat or lard to coat roasted chicken and for searing and roasting all kinds of things. It's delicious.

I used a bit of bacon fat to stir fry cabbage and shrimp (with garlic and sesame oil) the other day.
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Old 05-23-2014, 09:10 PM   #24
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Going to get ghee tomorrow or make my own from kerrygold! Donyounthink there is a difference in quality? I am excited to try it again... Small doses. Baby steps
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Old 05-24-2014, 05:45 AM   #25
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Quote:
Originally Posted by leeloo View Post
I don't know if I'd say there are improved health effects of using ghee over butter, but I like the taste of it (home-made). Ghee also has a higher smoke-point than butter, which means it's better for frying.
This
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Old 05-27-2014, 07:05 AM   #26
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We call beef fat tallow here.
  • raw beef or mutton fat = suet
  • rendered (clarified) beef or mutton fat = tallow
  • rendered pork fat = lard
  • rendered butter = ghee
  • rendered chicken/duck fat = schmalz (and yes, that's where we get the Yiddish term for something that's sad or romantic in an exaggerated way)
  • bacon, sausage, or roast drippings = yummy, yummy goodness for cooking almost anything
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Old 05-27-2014, 05:42 PM   #27
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Thanks. Yes, I meant the rendered stuff.
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Old 05-27-2014, 08:15 PM   #28
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Quote:
Originally Posted by Patlaf View Post
I use Kerrygold lard which is not hydrogenated.

Pat
Whoa, I will look for Kerrygold lard. Can't find any non hydrogenated in my city, and I'm too lazy to find the ethnic marts to see.
Quote:
Originally Posted by backseatadventurer View Post

If you do find it, try rubbing a bit on the skin of a chicken before roasting. You will never have had such succulent, crispy skin. A steak browns perfectly and eggs taste incredible.
Soon as I get some, It's going on my next roasting chicken!

Quote:
Originally Posted by ljguitar View Post
Hi leeloo...

The taste of homemade Ghee is a reason I make my own. The commercial stuff is either too expensive, or inferior to home made.

The higher smoke point and smooth butter flavor are the other reasons I love it, and go to the bother of making it.

Oh yeah, when I do it right, my ghee has an almost caramel taste/smell to it, makes vegetables taste gourmet and desserts taste like heaven.

It's easy to make and I just use store brand unsalted or salted butter to make it. If I only have salted butter, I save the solids to use as a super salty butter seasoning for veggies.

It cooks better than butter because it doesn't foam with heat or splatter from water, but will pop and hiss from water clinging to food just like any other cooking oil. I love that I can keep it in my cabinet for a quick soft fat for cooking or spreading. I've never had it go bad, except when I finished a jar after a hot month and it just started growing one small spot at the very top of the jar lid.

I just put away several sealed jars so I don't worry about them till I open it and then I usually use it so fast , within a couple of months that I never have spoilage or waste.
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Old 05-28-2014, 09:59 PM   #29
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Ok-- I still have not tried making it. This isy goal for the week. I am trying to incorporate new ideas or goals once a week. Ty for help everyone.
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