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I cooked a Rib Eye Steak & Two Lobsters Tails for dinner tonight.
Recipe for Broiling Lobster Tails & Clarified Butter below.
Lobster Tails Broiled
Start with a defrosted lobster tail and place on a cutting board.
Set oven to a medium broil - 500 degrees
Begin with creating a lobster marinade. This is a combination of a half stick of clarified butter, 1 tsp of lemon juice, a 1/4 tsp of white pepper, a 1/4 tsp of sea salt and a 1/4 tsp of garlic powder. Mix together and set aside.
Take kitchen sheers and begin on right side of the shell. Keep bottom of the sheers as close to the top underside of the shell as possible. You do NOT want to cut too deep into the lobster tail.
Repeat Process on other side
Make a cut across the back to free the top of the shell
Grab the cut piece of shell and peel it backwards
Wash the tail with cold water as to remove any bits of shells and pat dry.
Drizzle the lobster tail with the marinade prepared earlier and place into pan. Insert into oven and broil according to times below.
Cooking Times for Broiled Lobster Tails
With oven preheated to the "broil" setting, cook tails about 1 minute per ounce of lobster tail
Lobster Weight Cooking Time
3 oz - 4 oz 3 - 4 minutes
5 oz - 6 oz 5 - 6 minutes
7 oz - 8 oz 7 - 8 minutes
9 oz - 10 oz 9 - 10 minutes
10 oz +1 min per ounce
You must keep a close eye on the tails, they will overcook quickly and turn rubbery. The lobster tails are done when the internal tempature reaches 145 degrees. The meat may be slightly browned but should be firm to the touch.
How to Clarify Butter for Marinade and dunking.
1. To make 1 cup of clarified butter you'll need 1¼ cup of butter. (You will lose approximately 25% of the original butter's total volume when clarifying.)
2. Place butter in a saucepan over a very low heat. Let the butter melt slowly, do not stir the butter while it is melting.
3. As the butter melts, it will separate into three layers. The top layer is a thin layer of foam, the middle layer contains the bulk of the liquid (weighing in at about 80% of the total), and the bottom layer is where the water and most of the milk solids are. This natural separation is what makes clarifying possible.
4. Skim the foam off the surface of the butter, discard the foam. Be cautious to avoid dipping the ladle into the butterfat while skimming, as the fat should remain intact.
5. At this point, there are two possible methods for removing the butterfat from the water on the bottom of the pan. The method we chose to illustrate is to decant the fat from the water.
6. Carefully and slowly pour the fat into another container. You can see the water underneath the clear yellow butterfat. If you notice any of the water slipping into the fat, you may need to re-decant your new batch of clarified butter. If there is any water in the clarified butter, and you try adding it to a hot pan, the water will immediately boil when it hits the pan, causing the hot clarified butter to splatter out of the pan and potentially burning the cook.
An alternate method for separating the fat from the water is to use a ladle and skim the fat up and out of the pan, making sure not to let any of the water get into the ladle.
Pour your newly clarified butter to a separate container, and discard the water and small amount of remaining milk fat.
7. If the clarified butter sits for a moment, you might notice more foam float to the top; use a spoon to remove this last bit of foam.
Once the lobster is cooked, unwrap the tail, dunk in butter and enjoy!
Ghee is a class of clarified butter that originated in ancient India. It is commonly used in Middle Eastern cuisine, cuisine of the Indian subcontinent, Southeast Asian cuisine, traditional medicine, and religious rituals. Wikipedia
Lunch time and we wandered into Paulaner Bräuhaus (brewhouse) on Kapuzinerplatz for a brew and a bite.
It happened to be white asparagus season, and the daily special. OK, lets give it a try. The asparagus was way over cooked but the sausages were good. Served with sauerkraut and potatoes would have helped.
The smaller (pinkie-finger-sized) bratwurst style sausages may be flavored with marjoram and are source of great national pride. They are typically served six at a time, grilled, with sauerkraut and potatoes and a side of horseradish cream.
From homemade butter. Ghee is sometimes called clarified butter. It is made by simmering butter until the milk-solids and proteins separate. For some reason this batch of ghee became darker than usually. It had a beautiful fragrance of caramel.
Ghee is used in cooking much like oil. The taste is superior by any means.
Mr. Farukh is in service with 'Suleman Mithaiwala' and making Malpuas from past 2 decades now.
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Mr. Suleman, who was a traditional baker of great repute, set up Suleman Mithaiwala about 80 years ago at Minara Masjid, Mohamed Ali Road, Mumbai. This outlet was then developed further by his son, Abdul Latif who was later assisted by his three sons Suleman, Irfan and Abdulla. Suleman Mithawala needs no introduction as the shop is world wide popular for its delicious sweets.
the outlet:
www.flickr.com/photos/humayunnapeerzaada/3915148734/
Malpua is Ramzan speciality and is available only in the month of Ramzan at Suleman Mithaiwala.
Malpuas are rich, soft filigreed pancakes. The pancake (malpua) batter can be sweetened as in this recipe or the fried malpuas can be soaked in a saffron flavored syrup.
It is served as a dessert or snack in the Indian subcontinent. These are highly popular in Bangladesh, West Bengal and Maharashtra.
Recipe Link: asmallbite.com/homemade-ghee-recipe-how-to-make-ghee-from...
Today's post is about Homemade ghee recipe / How to make ghee from butter, though seems to be simple, this ghee plays a very significant role in Indian cuisine. Starting from tempering rasam, sambar, ghee topped pongal, ghee sweets etc.., the use of ghee is endless. Ghee (clarified butter) is made by melting butter until all the water content evaporates and it is widely used in Ayurveda too. Usually I used to make ghee from home made butter, but nowadays due to time constraints and laziness, I stopped collecting malai for butter. Checkout my video also for more detailed recipe.....
when I do not feel like clarifying the butter myself, I buy this cute foil pack.
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi and Pakistani), North African (Egyptian and Berber) and Horn African cuisine (Somali, Ethiopian and Eritrean).
The word ghee comes from the Sanskrit घृत ghṛta [ghrit] means ("sprinkled").
Ghee, also known as clarified butter in anglo countries, is made by simmering unsalted butter in a cooking vessel until all water has boiled off and the milk solids, or protein, have settled to the bottom. The cooked and clarified butter is then spooned off to avoid disturbing the milk solids on the bottom of the pan.
Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation and remains moisture-free. Texture, colour or taste of ghee depends on the source of the milk from which the butter was made and the extent of boiling.
More info : en.wikipedia.org/wiki/Ghee
(Rollover picture)
Lobster tail poached in clarified butter. The shellfish is served on a bed of English peas and white onion. The dish is sauced with a sweet carrot broth.
Taste: I really loved this dish. The butter poached lobster tail was nice and plump, not stringy or tough at all. The peas were nice and firm, yet not raw-tasting. The best part was the sweet carrot broth, which added an earthy sweetness that really played off nicely against the sweetness of the lobster meat itself.
Learn how to make Carrot Halwa (Gajar ka Halwa) following these step by step pictures:
cooking.jingalala.org/2013/02/carrot-halwa-recipe-diwali-...
Best Carrot Halua recipe with step by step pictures and tips:
cooking.jingalala.org/2013/02/carrot-halwa-recipe-diwali-...
Gajar Halva (Carrot Halwa- Carrot Fudge) recipe explained with step by step images:
cooking.jingalala.org/2013/02/carrot-halwa-recipe-diwali-...
Method to make Carrot Alwa recipe (Gajar Halva) - with step-by-step images:
cooking.jingalala.org/2013/02/carrot-halwa-recipe-diwali-...
Dessert recipes with carrots, guiding you to cook with step-by-step pictorial:
cooking.jingalala.org/2013/02/carrot-halwa-recipe-diwali-...
Looks pretty horrible, but I don't think there was anything wrong with it. It was just melted, sort of at room temperature. I put it in the fridge later and now it just looks like yellow butter again. It tasted perfectly all right.
Maybe not the best photo to use for my website, explaining about ghee. ;-)
Klik om meer te lezen over: ghee (Indiase, geklaarde boter).
Step by Step recipe for making Carrot Halwa - Specially made sweet for Deepavali (Diwali)
cooking.jingalala.org/2013/02/carrot-halwa-recipe-diwali-...
Yummy Carrot Halwa Recipe explained in 'Look it. Make it' format with neat cooking pictures:
cooking.jingalala.org/2013/02/carrot-halwa-recipe-diwali-...
Step by step pictures illustrating how to make carrot halwa/fudge:
cooking.jingalala.org/2013/02/carrot-halwa-recipe-diwali-...
Clarified butter is not exactly the same as ghee. Ghee goes one stup further, reducing the volume by letting the water vaporize, giving the ghee a more nutty flavor.
Klik om meer te lezen over: ghee, Indiase, geklaarde boter en hoe je zelf boter klaart.
Several times per year I make a ghee. Summer isn't high season for this product, so it will (should?) last until autumn; I store it outside freezer and it doesn't go bad for several weeks (jar never lasts longer than month so can't provide data for longer timespan). Sometimes I enrich part of run with ginger or turmeric (curcuma), mixing herbs into freshly made ghee and stirrring couple of times while temp. is lowering. Ghee slowly crystallizes, changing color from semi-transparent to rich creamy yellow (like honey) and obtaining it's unique aroma. Herbs transfer their properties to ghee and fall down the jar during crystallization.
On left - freshly made at morning (for some reason I prefer early morning hours to make ghee), on right - crystallized at evening, lit by setting sun.
I read that Fenugreek was one of the ingrediantes you need to make Niter Kibbeh. The recipe said of all of the spices, try not to skip the fenugreek (of course all of the other ones are usual spices that you have in your spice rack). So I went in search of Fenugreek. I never thought I would find it in this small town, but I did find it! At the local pharmacy! Turns out this herb is used as a supplement. It only took two capsules to get the amount I needed. This is a big win to start this process!!
rolo de massa fresca, recheado com purés de espinafre, abóbora e "ricotta" caseiro | folhas de salva fritas em manteiga clarificada
Mixture of basmati and wild rice with cashews.
Recipe available now at www.melbedggood.com/recipe-ghee-rice/