Scarecrow
Cool! The smoke point of well-refined ghee is higher than that of vegetable (sunflower in particular). Everything, decided, I'm trying (I'll buy only lamb) ...
Kapet
I am much less optimistic about the ghee smoke point. I don’t want to mess with purchased baked goods, because I don’t believe in the quality and decency of our producers for a long time. And homemade ghee, which I make myself, is very difficult to clean (I just use thick gauze) so that all the proteins are gone. I'd rather believe in 190 C (or even less), but not in 250 C.
Yes, a fucking skeptic ...
Kapet
Quote: mamontenok

... recipe for pilaf in Indian, in which rice must be washed, dried and lightly fried in vegetable oil in a pan before laying ...
Well, - and after such processing you get a self-made parboild, which is already saturated with oil, and not with a fragrant aromatic zirvak, and then it will boil down, but it is practically not impregnated with zirvak. That is, after such processing, an almost stable crumbly and beautiful, but absolutely not tasty pilaf is obtained. I would highly discourage you from using this ersatz trick. As for me, it is so simple rice porridge made from chaff, cooked in zirvak, will give a significant head start to such a pilaf on fried rice.
Margit
Quote: Kapet

I am far less optimistic about the ghee smoke point. I don’t want to mess with purchased baked goods, because I don’t believe in the quality and decency of our producers for a long time. And homemade ghee, which I make myself, is very difficult to clean (I just use thick gauze) so that all the proteins are gone. I'd rather believe in 190 C (or even less), but not in 250 C.
I filter a rag from the Metro through the Miracle, the oil is absolutely clean, but gauze is not an option, all the little things pass through it.
By the way, here are the links about fuming oils:

🔗

🔗
Kapet
Quote: Margit

I filter a rag from the Metro through the Miracle, the oil is absolutely clean ...
All the same, - I doubt it is absolutely pure ... And even more so in its 250 C. Do not blame me ...
Kapet
Quote: Scarecrow

Cool! The smoke point of well-refined ghee is higher than that of vegetable (sunflower in particular). Everything, decided, I'm trying (I'll buy only lamb) ...
Maybe, hypothetically, higher, but only Guy purified and refined in industrial plants. Have you met such a thing somewhere?

And, secondly, I would not trust the first tables of smoke points that came across: there are many such tables in the worldwide network, and one is more contradictory than the other ...
Margit
Quote: Kapet

All the same, - I doubt it is absolutely pure ... And even more so in its 250 C. Do not blame me ...
No, it's ok. It's just that my oil does not burn at all, I do not allow it. In addition to pilaf, I fry small Uzbek cheburechiks in ghee. It turns out very tasty, tastier than in vegetable oil, and their appearance is very beautiful and smell and taste!
Kapet
: flowers: I also really like everything fried in ghee, especially its nutty smell and creamy taste. However, in relation to pilaf, if you do not have your own cow, then ghee is poured into a very decent penny, and it seems to me that it is better to spend this pretty penny on a devzira than on ghee. Although, of course, this is a matter of personal preferences and taste ...

Shl. - By the way, just yesterday I was making pilaf, in ghee, with lamb. Of course delicious ... it was ..., nothing was left ..., swallows ...
Margit
Quote: Kapet

Shl. - By the way, just yesterday I was making pilaf, in ghee, with lamb. Of course delicious ... it was ..., nothing was left ..., swallows ...
Well, that's what it was required to prove!
By the way, I also cooked pilaf yesterday, but late at night, for today. My daughter's birthday was celebrated in the office, and, as they say, she had to cover the "clearing". I made pilaf and pies. The daughter says everyone was completely out of both pilaf and pies. I was preparing a huge 12 - liter cauldron for 16 people and there was nothing left. They say that they have never eaten anything like this
Kapet
Arka
Eh! I can’t take part in your discussion, I have never done anything with ghee.
I prefer sunflower, grape and of course olive.
I-ri-sha
Arch! Very good presentation! And thanks to the club "Plov Lovers" - for an interesting and informative discussion!
Like many, I love pilaf very much. I learned to cook it first by typing, recently - according to "Kazan, ...."
I cook with basmati and lamb or pork fat. I haven't tried it on Guy - the green toad is pressing
Arka
Quote: I-ri-sha

Arch! Very good presentation! And thanks to the club "Plov Lovers" - for an interesting and informative discussion!
Like many, I love pilaf very much. I learned to cook it first by typing, recently - according to "Kazan, ...."
I cook with basmati and lamb or pork fat. I haven't tried it on Guy - the green toad is pressing
Irishka, thanks for the praise!
Try also on refined vegetable. In this case, the fat does not give a specific aftertaste and the taste of zirvak is perfectly felt!
I-ri-sha
On vegetable, I make lean "pilaf". I'll try this one too.
kotyuchok
Arka, thanks, I made pilaf yesterday according to the recipe, in my opinion, the most successful pilaf that I have made
Arka
Quote: kotyuchok

Arka, thanks, I made pilaf yesterday according to the recipe, in my opinion, the most successful pilaf that I have made
I am very glad that you liked it, Olesya, eat to your health!
Igrig
Nata,
Can you tell me how much oil is needed per serving? And then "a lot" is not entirely clear ...
Arka
Igor, and what will you cook in?




In general, the task is as follows: there should be enough oil so that it does not cool down when laying the product. I understand that I didn't add too much clarity ... Well, just imagine, a centimeter layer of oil on the bottom of the cauldron / pan will instantly cool down when you add a kilogram of meat at one time, and it will not be sealed with a crust, but will let out the juice and start cooking.
If I cook for a company, I can use about 700-900 ml for quick frying. Of course, I don't let it in pilaf, I drain it to the maximum before "zirvachit".
If the portion is small, then even on a "small" amount (about a glass) everything is fried quickly.
Svetlana201
Arka, Nata. Delicious pilaf is obtained. Now I'm only cooking it. thank you very much
Newbie
I can smell the aroma directly

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