Anonymous Modernist 3117

My $0.02... Making ghee/clarified butter is a process that achieves the following things: -remove water from butter -remove solids that brown and impair a bad taste To remove water you need to reach a temperature close to 100°c to evaporate it, so a slow boil will be necessary Here's how I've been taught to make ghee by an indian chef: -Gently heat butter to melt if, and scoop out the solids with a spoon of pour through a fine cheesecloth / sith -bring to a very gentle boil. That will evaporate the water. Keep scooping up whatever solids form up -Once bubbling has stopped, most of the water is gone. To test for the presence of water, dip a small strip of paper in the butter and light it with a flame. If the flame burns clean like a candle, the ghee is ready. If there are any snaps, crackles and pops in the flame there is still water in the mix so keep heating the butter The resulting fat can be kept in a fridge for weeks Bottom line: no two ingredients are exactly alike, except for chemicals that are 'analytical grade', so there will always be some adaptation required in cooking, no matter how much science you throw at it

Hi to all the team, and thanks for a most fantastic book Juste one little thing, I noticed a small typo : if you look at the table on the top left corner of page 357 (units conversion) you will notice that the conversion factor from Joules to Kcal is expressed as... multiply by 0.000 Does this imply that to make calories dissapear from my meals all I have to do is to convert Kcal to Joules back and forth, to end up with a zero calorie dinner? My guess is that the correct value should be 0.239. Irrelevant anyway since the concept of calories is an obsolete and inadequate method of evaluating the nutrition potential of food. Cheers from Belgium Eric