As an Australian resident, you might have heard about Ghee quite recently. However, this calcified butter has been used in Asia and India for decades. In a typical Indian household, Ghee is among the most common ingredients used in cooking. With the growing popularity of Indian cuisine, finding Ghee in Australia has become a common phenomenon. This ingredient is gaining extreme popularity lately since it can be a good replacement for refined cooking oils.
Ghee is a form of butter cooked so the milk solids can be scraped off the top. To put it in simpler terms, butter has been heated and clarified and is essentially the butter oil from butter sans milk or water solids. While you can make your Ghee, doing so would be challenging. You can easily avoid all the trouble by buying pure Ghee in Australia from any brand that sells Indian food items.
How to use Ghee?
Ghee tends to perform better than butter when it comes to high-heat cooking as it has a smoke point of 450 F. Typical butter, on the other hand, has a smoke point of 350 F. This fat is commonly used in several Indian dishes and can work as the butter or oil in most of these culinary delights. You may even swap vegetable oil or coconut oil with Ghee for baking and use it for sautéing and deep-frying. In addition, you can even slightly melt the Ghee, spread it on bread for a snack, pour it over popcorn, or drizzle it on vegetables before serving. No matter how you use Ghee, you surely relish this amazing ingredient.
What does it taste like?
Ghee largely tastes like butter but with a slightly roasted, nutty background after the taste. It can help increase the flavor of almost any dish. As the milk solids are removed from this ingredient, Ghee does not have the creamy mouth-feel of butter. Ghee remains soft at room temperature but may become firm and granular in the refrigerator. Hence, if you have kept your ghee bottle refrigerated, you should take it out a few hours before you cook. To know where you can exactly find Ghee in Sydney, you can explore the web.