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Useful properties of ghee oil
So long subjected to the “persecution” of nutritionists, butter wins back its legitimate position, returning to the diet of supporters of healthy eating. Natural butter is very useful for skin, hair, vision, bone and muscle tissue.
But for frying it is still not recommended. And all because it foams, splashes and quickly blackens during heating.
These disadvantages are devoid of ghee butter (ghee, or gi), which can be stored for up to 6 months at room temperature and is quite affordable to anyone - it can be bought or cooked yourself.
Unlike ordinary butter, ghee oil has a higher smoking point, it can be safely heated to high temperatures - 200-250 degrees. Cooked with this oil, food acquires a pleasant caramel taste and amber color, and the oil itself contains a large amount of vitamin A and vitamin E.
According to Ayurveda, ghee oil is one of the most sattvik (noble) foods. It enhances all types of agni (the biological fire that controls metabolism), increases the energy of digestive processes and the action of enzymes in the body, without clogging the liver like other oils and fats, but on the contrary, giving strength.
In India, ghee oil has long been called liquid gold, considered concentrated solar energy and even a measure of well-being. Hindus use it not only in cooking, but also in religious rites and often for treatment.
In many Indian families, ghee is prepared for the future and stored for a long time in tightly closed vessels. Aged oil, oddly enough, is valued for its healing properties much more than usual.
The use of ghee oil for medicinal purposes Ghee oil improves digestion, increases immunity, gives a charge of vivacity and energy, helps the liver and small intestine, nourishes nerve cells and bone marrow.
An ancient recipe for ghee oil is mentioned: “1-2 teaspoons of ghee per day will improve vision and memory, stimulate digestion, cleanse the skin, protect the body from ailments and give longevity.”
How to cook ghee butter There are several ways to cook ghee oil at home: in a water bath, in the oven, in a cooker, on a stove. We chose the simplest to describe. We'll cook ghee oil on a stove in a thick-walled pan.
The ingredients
Preparation
Pig bacon is a unique rustic product that is highly valued in different cuisines of the world. Editorial "Site" It will tell you about the pig and its various benefits. After all, our ancestors treated them with a variety of ailments, ranging from baldness to alcoholism.
Salo refers to those products that are better to choose in the market, because it is there that you can walk through the ranks and buy the best and most delicious fresh lard. To choose a good soft fat, you should pay attention to some features.
If you want smoked lard, but there is no desire to smoke at all, there is one secret: we cook lard in onion husks with prunes! Salo turns out exactly like smoked, no chemistry, only natural ingredients.
But for frying it is still not recommended. And all because it foams, splashes and quickly blackens during heating.
These disadvantages are devoid of ghee butter (ghee, or gi), which can be stored for up to 6 months at room temperature and is quite affordable to anyone - it can be bought or cooked yourself.
Unlike ordinary butter, ghee oil has a higher smoking point, it can be safely heated to high temperatures - 200-250 degrees. Cooked with this oil, food acquires a pleasant caramel taste and amber color, and the oil itself contains a large amount of vitamin A and vitamin E.
According to Ayurveda, ghee oil is one of the most sattvik (noble) foods. It enhances all types of agni (the biological fire that controls metabolism), increases the energy of digestive processes and the action of enzymes in the body, without clogging the liver like other oils and fats, but on the contrary, giving strength.
In India, ghee oil has long been called liquid gold, considered concentrated solar energy and even a measure of well-being. Hindus use it not only in cooking, but also in religious rites and often for treatment.
In many Indian families, ghee is prepared for the future and stored for a long time in tightly closed vessels. Aged oil, oddly enough, is valued for its healing properties much more than usual.
The use of ghee oil for medicinal purposes Ghee oil improves digestion, increases immunity, gives a charge of vivacity and energy, helps the liver and small intestine, nourishes nerve cells and bone marrow.
An ancient recipe for ghee oil is mentioned: “1-2 teaspoons of ghee per day will improve vision and memory, stimulate digestion, cleanse the skin, protect the body from ailments and give longevity.”
- For the treatment of impaired digestion
Ghee oil contributes to the rapid absorption of food and the removal of decay products from the body, stimulates metabolism. Recipe: after a meal, dissolve half a teaspoon of oil.
- To strengthen immunity
Mix the oil with your favorite nuts, dried fruits and spices and eat on an empty stomach in the morning one tablespoon. If desired, add to this mixture fermented or sour cream. - Headaches.
Oil your whiskey, palms and feet. - For sick joints
Daily half an hour before bed, rub the problem area with ghee oil. - Sore throat and cold.
In equal parts, mix little ghee and honey. Suck the mixture in half a teaspoon after eating. - Coughing.
Mix a teaspoon of oil with a quarter teaspoon of black pepper, take 2-3 times a day. - Cellulite.
Massage with ghee oil will help get rid of cellulite and rejuvenate the skin of the whole body.
How to cook ghee butter There are several ways to cook ghee oil at home: in a water bath, in the oven, in a cooker, on a stove. We chose the simplest to describe. We'll cook ghee oil on a stove in a thick-walled pan.
The ingredients
- 1 kg of quality butter
Preparation
- Cut the oil in blocks of the same size with a face of 2-3 centimeters. So it will warm and melt more evenly.
- Place a thick-walled pan of butter on the smallest fire.
- After a while, the oil will melt and begin to boil.
- When the oil boils, a white foam of moisture and proteins will appear on its surface, which can be carefully removed by noise. The oil itself is still murky, but at some point the foam will stop appearing and the oil will become more transparent.
- In the case of quality homemade oil, this usually occurs at a temperature of 115 degrees. For store oil, the temperature can be slightly higher.
- It is important to catch the moment when the boil has calmed down, the oil has already become transparent, and the protein flakes at the bottom of the pan have not yet become dark. At this point, the oil must be removed from the fire.
- After that, let it cool and strain through the gauze folded in several layers.
- As it cools, the oil will become cloudy and harden. Everything usually takes one hour or a little more, and from 1 kg of butter you get 700-800 g of ghee.
- Ghee butter absorbs well and holds various flavors. Your dishes will taste a lot better if you add spices to the butter itself. To do this, wrap coriander seeds, cloves and fragrant peppers in gauze and dip in boiling oil.
- Now you know, How to make ghee butter with your own hands. It can be stored for up to 6-8 months at room temperature and is said to be in the refrigerator indefinitely.
Pig bacon is a unique rustic product that is highly valued in different cuisines of the world. Editorial "Site" It will tell you about the pig and its various benefits. After all, our ancestors treated them with a variety of ailments, ranging from baldness to alcoholism.
Salo refers to those products that are better to choose in the market, because it is there that you can walk through the ranks and buy the best and most delicious fresh lard. To choose a good soft fat, you should pay attention to some features.
If you want smoked lard, but there is no desire to smoke at all, there is one secret: we cook lard in onion husks with prunes! Salo turns out exactly like smoked, no chemistry, only natural ingredients.
