Monday, March 16, 2009

A Few Basics

These are just a few snippets to get your interest, I will keep the facts coming...

-Ghee is made from butter that is boiled to remove all the moisture and lactose.
In the case of Ancient Organics it's butter from the Straus Creamery which is a premium product for all of you who haven't tried it.

-Ghee can be kept at room temperature and has a virtually infinite shelf life. It is ideal to have it stored in a cool, dark place as you would olive oil. Make sure to use a clean utensil as any crumbs or debris left behind in the jar will mold if kept unrefrigerated. You can refrigerate it if you prefer but it will become more dense to scoop from the jar. If you are like us and you accidentally leave a crumb behind, you will go through it so fast there won't be any time for mold to even think about growing.

-Ghee has one of the highest flash points of any oil. This means that you can take it to a very high temperature without the substance turning into an indigestible transfat. This makes it ideal for sauteing, frying etc.

What about Olive Oil?

Keep in mind I am half Lebanese and my mother (grandmother and aunts) are all phenomenal cooks so I basically grew up drinking olive oil. Don't get me wrong I still love the stuff but it's more suited to dressing things with than cooking in. I have switched to cooking primarily in Ghee but also create many dishes where the content is steamed and then tossed in olive oil. You can also marry the two in a lovely relationship. Lightly saute your veggies in a little bit of ghee, then dress them with a small amount of olive oil after for flavor.

This morning I scrambled some farm fresh eggs in ghee and then spread a little bit more on my spelt toast...divine!

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