Label
All
0
Clear all filters
Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About
A type of clarified butter with a strong, sweet and nutty flavour, ghee is, of course, used extensively in Indian cooking. You can buy it ready-made from Asian grocers. If you want to make it yourself, then melt, say, 100โ€“225 g (4โ€“8 oz) unsalted butter in a pan over a low heat. Skim off any froth or impurities, then cook it very gently for 30โ€“45 minutes, until the sediment at the bottom of the pan has become golden-brown. (This means the butter has caramelised and produces the sweetish flavour.) Strain through a sieve well-lined with muslin, then store in the refrigerator.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the worldโ€™s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title