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GHEE BUTTER IV - THE AWAKENING

It. Is. ALIVE! It makes foam, bubbles and if you poke it, it angrilly makes more foam!

Don't piss it off. If you cook it on high temperature, it will pour out from the pot.

You want it to make foam and mildly bubble under it.

Adjust boiling to your comfort and safety. I have induction hob, melt butter at 4/10, then go to 7/10 just to heat it quickly (occasionally stirring) and then back to 5, even 4/10 for the rest of the process. I'm used to leave kitchen, but if you'll stand there and stare at it all time, feel free to boil it faster.

DON'T EVER PUT HEAT ON MAXIMUM.

You need to boil the water out before you brown the white stuff. Also the butter is way calmer when boiled slowly!

Stir the bottom of the pot from time to time, so the proteins don't adhere to it. Foam will become thick like on a cappuccino, good. Shouldn't be raising tho, take heat down. We'll wait until it slowly fries itself!

Other than that, watch foam slightly moving over bubbles. That's it for now and next bout thirty minutes.🫡Good work you magnificent cook, you!

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#foodstr #cookstr #butter #espresso #yumstr #foodstr #food #protip #ghee https://nostrcheck.me/media/public/nostrcheck.me_5567077716022979361692731927.webp https://nostrcheck.me/media/public/nostrcheck.me_7872187518838324901692732327.webp

Bearetta 🐻‍❄️🇨🇿 2y ago

GHEE BUTTER 5 - THE RECKONING

Congratulations!! We're almost done here. Be on guard when the foam starts disappearing. When you have pot full of golden fluid and the floating crap in there just moves when you poke it, it's about time to get out a jar!

Now be careful and take time to brown that stuff inside. That'll add the extra nice baked smell of Maillard reaction.

But OUR GOAL IS BETWEEN having lazy baked proteins on the bottom of the pot and BEFORE BURNING them. Brown colour is almost too much, go rather for light colour than burning it black!

You are done from the moment the foam turns into grains. Slowly frying them to golden brown is just an extra step.

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Discussion

KarMa 2y ago

#G 💟

Bearetta 🐻‍❄️🇨🇿 2y ago

More in this thread just for you:

🔥Ghee Butter 5 - The Reckoning🔥

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Bearetta 🐻‍❄️🇨🇿 2y ago

GHEE BUTTER VI - FINAL ENCOUNTER

You boiled your butters, got water out and fried all that white stuff until golden brown? You are amazing!

Now get it off heat, wait a bit for the baked stuff to settle and slowly pour it into a jar. If you fried foam slowly, it's almost completely gone.

Pick a container that holds heat well. If you close it immediately, it will create vacuum, suck the lid like a marmelade and will be safe for weeks at least. But!

We eat ghee very quickly and don't leave the proteins in for bacteria, so I cannot guarantee how long it'll keep. I never had problem with it staying on a counter for a month. Point is bacteria shouldn't get in, keep it closed and ALWAYS use clean spoon or knife!

After it cools down, you can put it into a fridge for a night, ghee will turn solid and white. On the counter it will stay in somewhat liquid golden form - definitely during summer.

The baked browns taste amazing, feel free to toss it into pancakes, under meat of whatever - just take into consideration they are baked and then might quickly burn in a pan. Add them last under your steak, it's already fried butter. Also adjust your recipe, this is full of fat and will grease up your dough.

Scrape them from the pot into a small bowl and keep in fridge.

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Bearetta 🐻‍❄️🇨🇿 2y ago

The FINAL ENCOUNTER NOW HERE:

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Spoiler alert: not final.