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| Thread ID: 120155 | 2011-08-27 11:35:00 | Food - English/French food have a lot of butter? | Nomad (952) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 1226568 | 2011-08-28 06:56:00 | Whats butter. Have not used it for years. Use margirine instead, but only in things that you mash. Potatoes, pumpkin etc. Use oil for steak sometimes but most times fry steak in a non stick frypan frying in its own juices. No marg. in scambled eggs. :) |
Trev (427) | ||
| 1226569 | 2011-08-28 08:42:00 | Has anyone else tried cooking with ghee? I use it frequently when wok or pan frying. I haven't seen any on the supermarket shelves for a while but no matter, I've got used to making my own (easy enough). I like ghee because it is much more flavoursome than cooking with the in-vogue oils The best attributes of butter, without the usual accompanying animal fats. And because the fats are absented, you can use it for at much higher cooking temperatures if you wish. :drool |
WalOne (4202) | ||
| 1226570 | 2011-08-28 08:56:00 | Has anyone else tried cooking with ghee? I use it frequently when wok or pan frying. I haven't seen any on the supermarket shelves for a while but no matter, I've got used to making my own (easy enough). I like ghee because it is much more flavoursome than cooking with the in-vogue oils The best attributes of butter, without the usual accompanying animal fats. And because the fats are absented, you can use it for at much higher cooking temperatures if you wish. :drool Clarified butter. What is your recipe. |
mikebartnz (21) | ||
| 1226571 | 2011-08-28 09:12:00 | I just buy unsalted butter, simmer gently on a low heat and progressively skim off the animal fats. Simple as, but you still have to watch the temperature closely as it's too easy to let it catch alight :eek: Admittedly, a bit of a hassle. The unsalted butter also costs more than the salted. (Weird, you pay more to get the factory to put less ingredients into the product) But the end result is you can get a more pure product that you don't have to compensate for its salt content when conjuring up culinary delights. |
WalOne (4202) | ||
| 1226572 | 2011-08-28 09:26:00 | I just buy unsalted butter, simmer gently on a low heat and progressively skim off the animal fats. Simple as, but you still have to watch the temperature closely as it's too easy to let it catch alight :eek: Admittedly, a bit of a hassle. The unsalted butter also costs more than the salted. (Weird, you pay more to get the factory to put less ingredients into the product) But the end result is you can get a more pure product that you don't have to compensate for its salt content when conjuring up culinary delights. "Animal fats"? |
somebody (208) | ||
| 1226573 | 2011-08-28 10:00:00 | "Animal fats"? Years ago we used to cook using animal fats. We used to fry things like eggs, bacon,steak, potato chips and even bread in animal fat (often called lard). Nowadays we use healthier oils or even butter or margarine sometimes. |
Bobh (5192) | ||
| 1226574 | 2011-08-28 22:20:00 | I once asked a chef for his opinion on the best cooking medium. His answer (emphatic) was duck fat. No argument. There is no unhealthy food....just too much of it. | Richard (739) | ||
| 1226575 | 2011-08-28 22:51:00 | bit like lard? i googled ghee and it said it's used in many asian food. with lard (?), you mix it into the flour and then you deep fry it, becomes crispy :p that's a snack. my grandmother liked how you used the fat for stirfry because more flavour - that is pork trimming leftovers which is fried in oil (you keep that and discard the pork) :D |
Nomad (952) | ||
| 1226576 | 2011-08-29 01:10:00 | Most foods are unhealthy. When they were healthy they were plants, or animals. | R2x1 (4628) | ||
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