Text 2583, 118 rader
Skriven 2006-06-29 00:45:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: FOOD IGNORANCE 889
==============================
 -=> On 06-28-06  14:41,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: FOOD IGNORANCE 889 <=-

 DSh>  That is how I would describe it also -- but then I wondered, 
 DSh> is there any real difference between drawn butter and ghee?

 DSac> There is!  "Real" ghee is traditionally made by long, slow simmering
 DSac> so that the moisture cooks away - so it often has a slightly browner
 DSac> look and subtle nutty taste.

  Thanks -- I knew that there was a difference in taste between Ghee and
  the drawn butter that gets served with seafood like lobster.  But
  wasn't sure why.

  And then there is the Ethiopian version which adds spices to the
  clarifying process:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Niter Kebbeh (spiced clarified butter)
 Categories: Sauce, Ethiopian, D/g
      Yield: 1 servings
 
      1 lb Unsalted butter
    1/4 c  Chopped onions
      2    Cloves garlic, pressed
      2 ts Fresh gingerroot, grated
    1/2 ts Turmeric
      4    Cardamom seeds, crushed
      1    Cinnamon stick
      2    Cloves
    1/8 ts Nutmeg
    1/4 ts Ground fenugreek seeds
      1 tb Fresh basil
           - or 1 teaspoon dried basil
 
  In a small saucepan, gradually melt the butter and bring it to
  bubbling. When the top is covered with foam, add the other
  ingredients and reduce the heat to a simmer.  Gently simmer,
  uncovered, on low heat.  After about 45 to 60 minutes, when the
  surface becomes transparent and the milk solids are on the bottom,
  pour the liquid through a cheesecloth into a heat resistant
  container.  Discard the spices and solids.
  
  Covered tightly and stored in the refrigerator, Niter Kebbeh will
  keep for up to 2 months.
  
  Comment from the book:  Niter Kebbeh has been prized in Ethiopia as a
  cooking oil and a seasoning for a very long time.  Without careful
  packaging and proper refrigeration, butter easily spoils.
  Furthermore, because of the milk solids it contains, butter has a low
  scorching temperature, which limits its usefulness in cooking.
  However, the milk solids can be removed from butter by the process of
  clarifying it. Clarified butter keeps well, even at room temperature.
  Niter Kebbeh adds flavor to North African foods and is a must in
  Ethiopian cooking.
  
  Copied from: "Sundays at Moosewood Restaurant", the Moosewood
  Collective, ISBN 0-671-67989-9
  
  From Dale & Gail Shipp, Columbia Md.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spiced Butter
 Categories: Sauce, Ethiopian, D/g
      Yield: 24 servings
 
      2 ts Ginger powder
  1 1/2 ts Ground tumeric
    1/4 ts Cardamom seeds
      1    Stick cinnamon, 1 inch long
    1/8 ts Fresh ground nutmeg
      3    Cloves
      2 lb Salted butter
      1    Onion, small, peeled and
           - coarsely chopped
      1 tb Pressed garlic
 
  Measure out the spices on a plate.
  
  Melt the butter in a heavy saucepan over moderate heat.  Bring the
  butter up to a light boil.  When the surface is covered with a white
  foam, stir in all remaining ingredients, including the onion and
  garlic.  Reduce the heat to low and cook, uncovered, for about 45
  minutes.  Do not stir again.
  
  Milk solids will form in the bottom of the pan and they should cook
  until they are golden brown.  The butter will be clear.
  
  Strain the mixture through several layers of cheesecloth placed in a
  colander.  Avoid the milk solids and discard them.
  
  Makes 3 cups.
  
  Store the spiced butter in a quart jar, covered, in the refrigerator.
  It will keep for about 3 months under refrigeration.
  
  Comments from Jeff Smith:  When you think of the heat of the Ethiopian
  climate, and the fact that most people do not have refrigeration, you
  must wonder about this common ingredient.  Please understand that
  this butter is cooked until it becomes a ghee, or clarified butter.
  It keeps very well since the milk solids that actually cause the
  butter to go rancid are removed.  What remains is a cooking oil of
  incredible flavor.  No, you cannot substitute margarine.
  
  Copied from "The Frugal Gourmet on Our Immigrant Ancestors", Jeff
  Smith, ISBN 0-688-07590-8.
  
  From Dale & Gail Shipp, Columbia Md.
 
MMMMM

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