Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.1 6/24/83; site sjuvax.UUCP
Path: utzoo!watmath!clyde!akgua!psuvax!burdvax!sjuvax!bbanerje
From: bbanerje@sjuvax.UUCP (B. Banerjee)
Newsgroups: net.cooks
Subject: Re: recipe for Biriani (Clarified Butter)
Message-ID: <199@sjuvax.UUCP>
Date: Sat, 10-Mar-84 01:32:33 EST
Article-I.D.: sjuvax.199
Posted: Sat Mar 10 01:32:33 1984
Date-Received: Sun, 11-Mar-84 06:51:32 EST
References: <757@ihuxq.UUCP>
Organization: Saint Josephs Univ. Phila., Pa.
Lines: 38

>> 5 tablespoons ghee ( clarified butter )

I haven't encountered clarified butter that much in Western Cuisine,
so there may be some questions on the actual process of clarification.

The easiest way to do this is to buy 450 grammes (1 lb. for you non-
metric types) of sweet butter.  Drop this in a saucepan and heat over a
medium flame.  After a while (~ 15 - 20 min.) the butter will have 
separated into the following parts :

	a.  A scum floating on the top.
	b.  A golden liquid (oil)
	c.  A brown residue settling on the sides and bottom of
	    the saucepan.

Skim off the scum and discard it.  Strain the oil into a jar and
refrigerate (This is your clarified butter).  The brown residue may
be discarded.  However, it is also quite delicious when mixed with
rice.

Primary advantages of clarified butter are a.  It has a much longer
shelf life than regular butter.  b.  It can be heated to much higher
temperatures than butter, making it superior for frying.

It is indespensable in cooking Indian Food.  Additionally, try
saute` ing (accent not on this keyboard) vegetables with it.
The quick heating brought about by the higher temperatures of the
oil really makes a difference (seals in flavours).

If you want to be really authentic, milk yourself a cow.  Boil the
milk, and collect the cream that rises to the top as it cools.  Render
this down in the same way as noted above.  However, it will take you
a lot longer than 20 minutes.
-- 


				Binayak Banerjee
		{allegra | astrovax | bpa | burdvax}!sjuvax!bbanerje