Ghee

[CarolineW]

I read on Quirky's blog (love your blog, Quirky  ) that ghee has had the lactose removed, and so is suitable for lactose intolerant people.  So I went out and bought a can of it for DD2.  Does anyone know if it can be used to replace butter when making cakes / baking generally?

[judydawn]

Found this comment, hope it helps Caroline.

 "Ghee, like most oils, can be cooked at higher temperatures than butter without burning, but due to its lower melting point, it’s not the best fat to bake a cake with."

Here's another finding to support that.

 

[andiesenji]

You can use it in any baking where oil is given as an option.

There are many cakes that allow oil to sub for butter or shortening or where the recipe specifies melted butter.

Many Bundt type cakes specify oil and you can use ghee with no problem.

The cakes where it doesn't work are those where the sugar and butter (or shortening) need to be creamed together which promotes  rising.
In quick bread, I use it.

It works great in yeast breads, in sweet yeast dough and etc. 

[judydawn]

Thanks Andie, knew someone would have some more specific information 

[faffa_70]

Andie to the rescue again - thank goodness for you Andie 

[CarolineW]

Thanks Andie, that's good to know.  And thanks Judy - I can't believe I didn't think to Google it!!    I think I've got into the habit of just asking here when it's anything remotely thermomix linked, as we have such a wealth of knowledge in this forum.  Searching the internet just doesn't enter my head once there's a thermomix connection.  Note to self:  Google things first!

Mind you, once I did Google it there was a lot of conflicting information, so it's great to get  Andie's experienced input.

As there were lots of recommendations to use it to give a good flavour to veggies, I'm assuming I could turn it into garlic butter, lemon butter et al just like I do with normal butter?  (I did Google that but found no answers  )  That way I could add flavour to the whole lot (fish/veggies/whatever) rather than taking DD2's portion out first (and too bad if she wants seconds!)  Which would be great.

[Penji]

I use Ghee for Indian cooking, but I also use it to fry onions, sausages, eggs, etc, makes everything taste wonderful, much nicer than vegetable oil - give it a try.

[andiesenji]

I use Ghee for Indian cooking, but I also use it to fry onions, sausages, eggs, etc, makes everything taste wonderful, much nicer than vegetable oil - give it a try.

Absolutely.  I use it to make onion confit (caramelized onions) or shallots, etc.

[judydawn]

Is it healthier than butter Andie?

[Penji]

Don't you hate it when you write a reply and lose it in cyber space.

Judy, Ghee is clarified butter it is supposed to help with poor digestion, loosen joints, improve memory loss, inflammation, boost immune system, is even supposed to improve quantity and quality of semen, according to the web good for everything.  As for being healthier I am not sure, but what I do know is you do not need to use a large amount, unlike butter which will evaporate quite a bit, Ghee does not.

It does suggest you take two teaspoons per day as a supplement, or simply use ghee in your cooking, reduce your total fat intake proportionately. 

Hope that helps, you will find it next to the butter in the Supermarket.

[CarolineW]

Thanks for the input - I'll start being more adventurous with it.

I used some to replace the butter in LeeJ's very easy American Brownies (a family favourite).  They had a slight greasy taste, but were still very nice.  DH and DD1 didn't know what I was talking about, they didn't notice it.  DD2 tucked in very happily indeed.

It has a very strong smell, and the taste is quite distinctive.  I'm still going to try it as some flavoured butter, but I'm less sure that it will really work now that I've cooked/baked with it a bit.  We'll see.

Nice to know that it's healthy.

[judydawn]

Thanks Penji, a few of those benefits would help me - one would definitely not    I'll pick up a tin when next I see it, I'm sure it is not in the butter section here though, I thought I saw it on a shelf somewhere but definitely not refrigerated. Guess it is going to be more expensive than butter by far.

[Penji]

I would not, or have never used it for baking, just can't see how that would work.  If you buy it in a tin that is usually in the Indian stores it's in a green tin, as for the Supermarket I know at Coles it is next to the butter in a plastic container just like the butter, hold on I will go to the fridge and have a look - here you go Allowrie GHEE clarified butter for cooking 375g net, I think the cost is about $4.50 it's cheaper than the Indian store I know that, when you buy it in the tin it is really soft like a syrup, but then you put it in the fridge and obviously it goes hard, but honestly really worth trying, and you do not use a great amount, a little seems to go a long way.

[CarolineW]

Yes, there are lots of people who can't see how it would work - so I wasn't going to bother.  But then I came across a thread on a lactose intolerant site where a number of people were baking with it and getting excellent results.  In fact, when it came to pastry some were using it in preference to butter who weren't actually lactose intolerant - so I decided to give it a go after all.

It definitely did work, but personally I'd prefer to use butter (which isn't an option if DD2 is to eat it).

[Frozzie]

JD why not just make your own?? its in the indian book pg 23...if you dont have htat book and want the recipe just ask  ... very easy