Ghee

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Do NOT use Med/High heat while bringing the butter to a boil. It will simmer on low heat after coming to a boil using Med heat. I just wasted 1/2 pound of butter and spent 15 minutes scraping burned bits off the bottom of my beautiful Chasseur heavy saucepan. Boooo!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is awesome,goes great with steamed crab legs,lobster,clams etc

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Perfect! Never used ghee before but a recipe called for it. This was so simple to make. Thanks Alton!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This stuff smells so good you could dab it behind your ears. Tastes good too. So easy and so worth it. Two notes though; use unsalted butter and the ghee is the liquid that drips into the bottom of the container. If you are anything like me, you might have to ask. I looked it up to make sure. Don't laugh... I've never made Indian food before so had no idea what ghee was and couldn't find it at the store. Thanks Alton!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed Alton's recipe and it turned out perfect! Bye the way, I LOVE ALTON BROWN. He knows his stuff. BEE HEALTHY.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is basically brown butter without the tasty browned bits. Very easy and versitile. Just make sure you keep an eye and not let it get too brown, strain through cheesecloth and let cool to solid form again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made ghee after reading several recipes. Using 1 pound unsalted butter, I melted it in a heavy aluminum pot which is 1/2 of my pressure cooker. Over a slow flame, I cooked it 20 minutes without stirring but moving the pot around a bit. After 20 minutes I turned flame off and took a small tea strainer, put a piece of cut down coffee filter in it and poured in the hot mix. It was clarified, I put it into a mason jar and it came out perfectly. Keep this butter on a very low flame and be patient. It will come out fine.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this tonight, and since I've never had Ghee, or even knew what it was, I think mine turned out very well. I followed the recipe just as it was, and maybe boiled a couple minutes more than the recipe. It strained beautifully, is a nice golden color (like I said, I don't know what it's suppose to look like, and it tastes amazing. I can imagine this being a nice thing to put on veggies or pasta and rice. Even popcorn!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OMG...I just wasted sticks of butter. Med/High heat is way to hot. The butter is burnt...wish I had read the reviews that said to simmer for 45 minutes before I wasted all this butter.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

No joke. It does need to simmer for 40-50 minutes, until the solids become a deep tan color and the smell changes to nutty. Otherwise all you make is clarified butter. Which is good, but it's not ghee.

I have been making ghee with both salted and unsalted butter. Actually the salted butter works better. All of the salt ends up in the residue on the bottom, none in the ghee. The residue becomes incredibly salty. And it usually curdles on the bottom in one big lump so you can even get away with not straining at all. The unsalted butter generally results in a fine sediment that needs to be strained out.