tag:blogger.com,1999:blog-9065073572787560187.post1216091095533166521..comments2024-03-22T13:23:08.495-04:00Comments on Effortnesslessly: GheeOlgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-9065073572787560187.post-2274101642396786052017-07-06T02:33:37.033-04:002017-07-06T02:33:37.033-04:00wow! This looks super delicious. I love to eat ghe...wow! This looks super delicious. I love to eat ghee on chappatis and making breakfast in it. It gives a very distinctive taste to every dish. <a href="http://www.resumeplanets.org/">cv writing service</a>https://www.blogger.com/profile/09405505442642733937noreply@blogger.comtag:blogger.com,1999:blog-9065073572787560187.post-52715718219843344472014-02-20T17:55:50.117-05:002014-02-20T17:55:50.117-05:00I love ghee. The foam you see is the water content...I love ghee. The foam you see is the water content being evaporated. You can continue to cook very low until the part on the bottom all rids itself of water, which keeps it from spoiling. (If you take it out early, there can be water left in it, and it can go rancid). If you cook too hot, you can get an effect that chefs call, "Brown Butter," where they clarify butter at a higher temperature which then turns brown and nutty. Your descriptions of working gave me a warm feeling of happiness. I dream of a happy blue-eyed lady by my side, making disposable art in the kitchen. I will share my 'Todays' project, I took the two chickens I had made chicken stock with, but overcooked, so couldn't use the meat in meals. (Have you ever bought a can of soup with meat? Never any stock left in the meat, and the stock is just flavored gum). I had some mirepoix that I had in the fridge, and had boiled for stock, and I did a second boil for stock. A gallon of that set aside, I poured 2 cups in a pan, added onions, celery, carrots, broccoli, and a thick slice of the tomato I had been using for sandwiches. (I like to leave tomatoes out of the “Fridge”, or refrigerator, and cover the cut surface with plastic. I cut off a thick portion of this ugly surface and throw it in for cooking, so there is a fresh surface for salads and such). I added some fresh roasted chicken breast from the whole chicken I roasted, and boiled the bones in stock. Turmeric, fennel, mustard seeds, (I love their popping in my mouth), and chipotle chile powder, sea salt, and cracked Tellicherry pepper, and some left over rice, a dollop of ghee and a dollop of chicken fat. (The, “Fat is bad,” myth is false. One just needs to avoid too much of a good thing to stay in shape). When it was done, I squeezed a half of a lime into it, and toasted a slice of rustic bread for the bottom of the soup bowl. It was great, but it could have been better. It could have been shared with someone special. ©Tom Condon 2014Thomas Condonhttps://www.blogger.com/profile/09769229361851674555noreply@blogger.com