Guy oil

Guy oil

Category: Dairy and egg dishes

Kitchen: indian

Ingredients
Butter

Cooking method

• Stalik's description of the preparation looked something like this: you need to take 2-3 kg of butter (to make yourself a normal supply, you can take 1 kg for a sample). The oil should be of high quality, without any herbal additives. On his advice, I took homemade butter (on the market). It is not very good for sandwiches (almost white and crumbles), but delicious after reheating.
• The butter is heated in a thick-walled saucepan over a fairly low heat. The foam released during this is constantly removed with a slotted spoon. Foam is proteins and water that curl up under the influence of temperature. They give the oil a sour taste. They are the ones that burn in the pan when frying. If they are not removed, they will sink to the bottom of the pan, start to darken and burn, and spoil the whole taste. There is no need to stand at the post with a spoon, but once every 10 minutes it is quite possible to come up and skim the foam. At the same time, the oil should not boil, the temperature is maintained at about 85 degrees (that is, the very, very minimal fire on the smallest burner).
• The procedure takes 1.5-3 hours, depending on the amount of the original product. You will have to navigate yourself, based on the type of oil. After some time, the foam will cease to stand out at all. You will see the cloudy ghee become clear as vegetable oil. At this point, the temperature is slightly increased (up to 120 degrees) and the oil is allowed to ignite. It takes on an intense yellow-pink hue. All. Guy is ready. After cooling, it can be placed in a dark, cool place. You don't even need a refrigerator for this.

Note

The recipe was given in Stalik Khankishiev's book "Kazan, barbecue and other men's pleasures". A book about Uzbek cuisine. Ghee is a high quality fat, calcined butter. In principle, this can be called ordinary ghee, but we do it a little differently. Gi is used in the cuisine of Central Asia, in India.

Stalik calls him nothing less than "magic Guy". The smell and taste are truly magical. It is divine to make pancakes with it, add to cereals, soups and in general any dishes. Even when you cook this butter, the smell is indescribable ... It would seem a trifle - butter, but it turns out how it can change the taste of a dish ...

In India, it is kept in pots right in the kitchen (and it can be frankly hot there) and it does not spoil ...

And the color of this oil is incredibly sunny, bright yellow. Taking out the jar from the refrigerator, I open the lid every time and first inhale the smell - an indescribable aroma ...

Photo lettohka ttt

On the site under the description of ghee (unfortunately, this link cannot be given) there are a lot of interesting recipes for Indian dishes:
Recipes that contain Ghee:

• Khir of dates
• Chapati
• Kithari
• Rice with eggplant
• Puri
• Bhatura
• Paratha
• Besan roti
• Matthi
• Black-eyed bean bhaji
• Gulab jamun
• Mixed gave
• Okra stew (okra)
• Mixed vegetable stew
• Stuffed yellow peppers
• Green beans with sauce
• Asparagus with spices
• Steamed spinach with fresh cheese
• Mung bean soup
• Chitrannam (lemon rice)
• Rice with coconut
• Apple rice
• Plain rice
• Rice with yogurt
• Tapioca kichari
• Vegetable soup
• Red lentil soup
• Urid dala soup
• Mint Chutney
• Fried cheese with spices
• Cilantro Chutney
• Tomato Chutney
• Coconut chutney
• Pineapple chutney
• Wright with beets
• Wright with carrots
• Wright with cucumbers
• Wright from tomatoes
• Wright with bananas
• Wright Potato & Coconut
• Wright with spinach
• Shankir Pali
• Nut fudge
• Stewed tomatoes with Indian noodles
• Corn soup
• Poppy khir
• Tandoori chicken
• Lamb with onions
• Shrimp with cumin
• Jaggeri dosai
• Besan fret
• Badam barfi
• Mysore paak
• Carrot halva
• Halva made from wheat flour
• Kesari halva
• Baadusha
• Wheat pudding
• Tapioca pudding
• Chickpea pudding
• Cham Cham
• Sambar rice
• Mustard rice
• Rice with kefir
• Potato tortilla
• Hara puri
• Paramannam (sweet rice)
• Payasam
• Sambar
• Marmura Chivda
• Khara pongal
• Sweet pongal
• Shrimp curry with coconut
• Alu Dum (potatoes with ginger and yogurt)
• Gobi jalfrezi (cauliflower with tomatoes and vinegar)
• Alu Korma (potato curry with almonds)
• Punjabi Chana (white chickpeas with spices)
• Kare Masur Ke Dal (lentils with curry leaves)
• Paneer Achaari
• Gobi Chaman (cauliflower with paneer and caraway seeds)
• Gajrela (carrot and milk pudding)

Oh, my dear, how many of them ...

And most of all I like to grease baked thin large pancakes (with a brush) with this oil, sprinkle them with sugar and so lay it out in a stack. The sugar will melt, the butter will be absorbed and you will get an incredible taste of a delicacy. With just one oil ...

In general, delicious mischievous ... But sometimes you want so ...

If we talk about usefulness ... the only thing that is not harmful to fry, or rather, stew (it is harmful to fry everything), is on Guy ... any vegetable oil is not even recommended to be heated.

When I read Stalik's book, which I am talking about here, I realized that the difference between ghee and our ghee is a long cooking time. Ordinary ghee, which I buy on the market, has a color from pale straw to yellow, sometimes sour, in general, it was unlikely to have been heated for 2-3 hours. Stalik claims that the ghee will have a yellow-red hue. I myself have not steamed yet with its preparation, so this is just an assumption.
In general, my mother taught me to add ghee instead of butter everywhere - in pancakes, porridge, especially delicious with rice, it's better not to think about calories
And yet, in Ayurveda, ghee is considered very useful.

Guy cooked such butter. She drowned him in a Teflon pot. Unlike the usual overheating (melt, cool, make a hole through the thickness of the oil and drain the liquid residues), I liked this oil better. Amber, grainy, and the taste ...

Guy cooked such butter. She drowned him in a Teflon saucepan. Unlike the usual overheating (melt, cool, make a hole through the thickness of the oil and drain the liquid residues), I liked this oil more. Amber, grainy, and the taste ...

And if it's in a slow cooker ...?

There was an idea to do it in a slow cooker - but at that moment I was busy with it ... And so, I think it should work out.

There was an idea to do it in a slow cooker - but at that moment I was busy with it ... And so, I think it should work out.

Yes, girls make good-cook in a slow cooker.
But I have adapted to making such oil in a thick-walled stainless steel pan with a thick bottom. The saucepan is heavy. I put it on a small fire, on a flame divider. I pour about a glass of water into a saucepan with butter and periodically remove the foam.
I take the oil with a fat content of at least 82%.
I have tried many manufacturers.
The time takes from 1.5 to 6 hours. Yes, there was such a thing.
The most important thing is not to miss the end of the process. If we miss it, the sediments at the bottom of the pan can burn and we spoil all the butter. It will taste bitter.
Now I fry pancakes and potatoes only in my own ghee. True, I do this extremely rarely.
And what porridge with this oil, and even cooked in a cartoon. Mmmm ...
At the end of the process, I filter the oil and pour it into clay pots for storage. My pots have no lids, so I bandage them with a paper towel.

Please note that each butter manufacturer has a different foam flavor. There are creams that have a distinct creamy taste. They do not dissolve in hot coffee, and their structure is, as it were, saturated with oxygen.
There are scum that tastes salty.
I do not throw these foams away, and I also use them in porridge or spread on bread. This is also very tasty.

I take the oil with a fat content of at least 82%.

Yes! With it, faster and less sediment.

The most important thing is not to miss the end of the process.

Exactly, exactly! On the dark bottom of the Teflon pot, I almost blinked the brownish sediment. So be aware.

In childhood, in Tashkent, the oil was melted in a water bath, it did not burn, the sediment did not mix with the melt. True, it took longer to heat, but the quality of the product paid for it ...

[Wildebeest]

Wildebeest, why add water to oil? I make this oil, without any water, in a thick-walled aluminum cauldron, it really turns out very tasty. The cooking time and the amount of ghee obtained are highly dependent on the quality of the original product. I buy GOST oil, but lately it has deteriorated badly, it seems that only the inscription on the label has remained from GOST. The flakes leave for a very long time and the output is much less oil. True, there is hope that the resulting product is really a natural product, all the nasty things go away.

[Wildebeest]

Wildebeest, why add water to oil?

I read about adding water somewhere on the internet. Water tolerates "waste" better and does not allow the bottom to burn before it evaporates. I think for these reasons it is recommended to add water.
I took the issue of ghee and the correctness of its preparation very seriously.
The first time I did it without water. And the second and subsequent times I did it with water. I'm so calmer.

Indeed, it is interesting: oil will be on top, and water with sediment at the bottom. Indeed, burning is probably less likely.

Can you please tell me, if you are banned from eating butter, can you add Gi Butter to your dishes?

Can you please tell me, if you are banned from eating butter, can you add Gi Butter to your dishes?

This question can only be answered by your doctor.
Although after heating, oil of a completely different structure is obtained.

It also seems to me that this doctor who has banned butter can answer. After all, the reasons may be different. But personally, I turned to Guy oil after a traditional healer recommended it in the course of my mother-in-law's treatment (and she has a lot of diseases).

[Wildebeest, zalina74]

Wildebeest, zalina74, thanks for the answer !

But personally, I turned to Guy oil after a traditional healer recommended it in the course of my mother-in-law's treatment (and she has a lot of diseases).

And I got the right fad. I now divide all products into edible and inedible.
Pancakes have no benefit for the body, if you fry them in vegetable oil, which at a certain heating temperature begins to release carcinogens, then the pancakes will become simply poisonous.
And pancakes cooked in ghee butter, although a useless product, are tastier and without carcinogens. They even get along in the stomach differently.

[Wildebeest]

Wildebeest, as I understand it, you grease a hot frying pan with a silicone brush with butter with melted Guy butter, and do you add it to the dough or not?

[Wildebeest]

Wildebeest, as I understand it, you grease a hot frying pan with a silicone brush with butter with melted Guy butter, and do you add it to the dough or not?

Although they love pancakes in our house, we rarely bake them, this is a laborious task, so I always forget to add oil to the dough and only grease the pan with a silicone brush.
When I put a pancake from a frying pan into a plate, I must also grease it with melted butter. This only makes pancakes tastier.

[Wildebeest]

Wildebeest, thank you very much!!! we love pancakes, but we can't yet, I have them a lifesaver if I need to skip boiled or stewed meat

Once again, I made Guy's oil. The oil of not very good quality came across - it took a long time to remove the foam. But on the other hand, the result, as always, pleased. Calcined not long, to amber color. When it froze, it brightened. Well, what is the aroma when you open the can ...



By the way, I heard that "all the cholesterol" goes away with this foam. I understand that cholesterol won't go away this way: Dt, but I wonder what (in the sense of a healthy diet) do we get rid of as a result of overheating the oil?

Sorry for the off-top, then I will delete the message. We are pouring about cholesterol over our ears from the TV box. I visited a gastroenterologist according to the results of my research (I did them not because something bothered me, but because I "needed"). Everything is like everyone else: gastritis, bulbitis, etc. And somewhere I have cholesterol postponed. I thought that now they would put me on a diet. What do you think the doctor said? There is butter, lard, fatty cheese, etc. And in general, I scolded for not eating much (I eat my 2000 kcal / day with buns anyway). I consider myself far from thin (- 5 kg would not hurt). So that's it.

I wonder what (in the sense of a healthy diet) do we get rid of as a result of oil overheating?

When butter is overheated, we get butter of a different structure. This can be compared for example:
You can get wine from juice, forgetting about this wine, we get vinegar.
Or: mixing water, yeast and sugar, we get mash, distilling mash, we get moonshine. (Awesome example !!!)
I think you understand the train of thought.

"... According to the Indian medical system Ayurveda, ghee is not only a food, but also a medicine, has anti-aging and tonic properties. Increases digestive fire (Agni) and immunity (Ojas), helps the small intestine. Unlike other oils, clogging the liver, gives it strength. Nourishes the nervous tissues of the body, bone and brain, resulting in increased mental acuity .... "
🔗Ghee_butter

[without closing the lid]

The most important thing is not to miss the end of the process. If we miss it, the sediments at the bottom of the pan can burn and we spoil all the butter. It will taste bitter.

At the end of the process, I filter the oil and pour it into clay pots for storage. My pots have no lids, so I bandage them with a paper towel.
I do not throw these foams away, and I also use them in porridge or spread on bread. This is also very tasty.

Light, I will add:

The oil that should turn out has a golden color - amber-yellow color, a pleasant smell - a sweet nutty taste or the smell of popcorn - for this you need to heat it for a long time over low heat. The finished ghee is so transparent that you can see the bottom of the pan through it.

Signs of well-prepared ghee:
1. A day later, the oil at 20 C must; -D harden.
2. Should not be divided into factions.
3. Be beautiful (yellow like the sun)
4. When reheating (cooking something on it), do not burn, smoke, or foam.
5. Smear well (especially on freshly baked bread)

Gently pour the ghee into a jar or clay pot and let cool to room temperature. without closing the lid.

The solid protein particles removed from the surface of the oil and the sediment remaining at the bottom of the pan can be used - added to vegetable dishes, soups, boiled rice, baked goods, with hot sandwiches. Store closed and refrigerated no more than 3-4 days.

Properly prepared ghee can be stored indefinitely. Keep it in closed containers in a cool dry place.

Approximate yield of finished ghee:
Amount of butter Cooking time Ghee yield
1 kg 1 hour 0.8 kg
2.5 kg 3 hours 2.2 kg

Question number of times: how to make this oil in a cartoon?
Question number two: if the cartoon is busy, can it be overheated in the goose maker?

Question number of times: how to make this oil in a cartoon?
Question number two: if the cartoon is busy, can it be overheated in the goose maker?

Answer number of times: sorry for the multinu saucepan
Answer number two: yes

PS: I cooked in a saucepan with a thick bottom, the oil boiled strongly, even on the smallest fire. I had to put the pan in an old cast-iron pan.

Oil

PS: I cooked in a saucepan with a thick bottom, the oil boiled strongly, even on the smallest fire. I had to put the pan in an old cast-iron pan.

Oil

Sometimes I am like a bird. Talker is smart and quick-witted.
Intuitively, I put a saucepan with a thick bottom and sides on the flame divider. I adjust the flame to a boil like "puff .... puff". The divider distributes heat evenly.

I also cook butter in a saucepan with a thick bottom, put a flame divider on the fire, start simmering on the smallest fire and bring it to readiness. It takes more time, but the oil is excellent.

Answer number of times: sorry for the multinu saucepan
Answer number two: yes

PS: I cooked in a saucepan with a thick bottom, the oil boiled strongly, even on the smallest fire. I had to put the pan in an old cast-iron pan.

Oil

So I also thought that it was a pity for a multi-pot saucepan.
And I have a reliable rooster - cast iron. Only this weekend will be busy - I will cook chicken in caraway dough according to Chuchelka's recipe.

I will cook chicken in caraway dough according to Chuchelka's recipe.

Oooh, this dish is really worth making! Mine really liked it!
P.S. I apologize for being off topic ... I could not restrain myself ...

And I’m so used to ghee that I can’t imagine my refrigerator and cooking without it. If homework runs out, I take a package from our local factory. Their quality is excellent.

And cook the kuru, girls. It's worth it.

The first time I cooked Guy's butter. The initial product is 920 g (5 packs of 185 g each) of "New Isis" butter, 82%. Here's what happened, not frozen yet. Exit 823 gr. It was heated for 2 hours in a cast-iron cauldron.

Scarecrow - you are a miracle - wonderful !!! How many times have I already thought if you would be there, as if you would kiss.
I also made Guy's butter. The oil struck on the spot with its aroma and taste. Thank you!

Repeatedly made this oil in the oven. I did not determine the difference in taste between cooked on the stove and in the oven - the main thing is not to stand over the soul of a saucepan with a slotted spoon and catch. Pay attention to the flavored oil options as well. If I bake pies with fruit filling, I must add ginger oil to the dough

The first time I cooked Guy's butter. The initial product is 920 g (5 packs of 185 g each) of "New Isis" butter, 82%. Here's what happened, not frozen yet. Exit 823 gr. It was heated for 2 hours in a cast-iron cauldron.

It turned out to be a wonderful butter.
I also pour the oil into clay pots. I cover them with paper towels and, after cooling, I send them to the refrigerator.

Scarecrow - you are a miracle - wonderful !!! How many times have I already thought if you were there, as if you would kiss.
I also made Guy's butter. The oil struck on the spot with its aroma and taste. Thank you!

Praise is pleasant not only to cats, but also to me ...

the temperature is slightly increased (up to 120 degrees) and the oil is allowed to ignite.

How long is it? How much to ignite?

How long is it? How much to ignite?

I do literally a few minutes. As the color becomes more intense - turn it off.

Aha, thanks! Need to try. And the recipe is exactly the same as in the first post, right? I understand that all the girls do this.

Yes, Stalik's recipe from the first post.

Yes, yes, it is worth a little calcined, the moisture evaporates all without a trace.

Thanks for the topic about this oil. And thanks to everyone who answered me.
Here is a trial version of 500 grams of cream.
It is transparent (if you can see it, of course) already in the mini-cast iron

And this has already brought beauty))


And at the end I got this at the bottom of the saucepan, but did not spoil the taste of the butter.

Only I did not understand how to get foam when NOT boiling. When the oil boils a little, then a foam is formed, and if it just stands, then there is no foam. Or I'm such a hurry and impatient little one.

Oh girls, thanks for the topic. I have already made butter many times, I get great pleasure from its aroma and deliciousness. I take home-made oil for processing, it is not always of good quality, sometimes there is a lot of buttermilk and it takes a lot of time to reheat (and there is always a lack of time). The last time I first melted the butter, scooped up the foam a little and ... set it aside to cool. When it hardened, I broke through the hardened layer of butter and poured out the milk residues, then began to reheat - it took much less time. The butter is the same as the original recipe. I've been watching him for 3 weeks - no changes or deviations have been observed ... .. If someone uses my experience, I will be glad.

Girls, almost every morning I watch on Channel One a program hosted by Elena Malysheva "Live healthy healthy".
Today there was a conversation about oil. But she didn't say a word about GI oil.
If earlier it was allowed to fry food in olive oil, today I learned that it is not allowed to fry in it either.

Thanks for reading the recipe !!! I already bowed to Tusya, for Guy. Several years ago on another site I read Chuchelka's message and since then I have always kept a pot with such a miracle in the refrigerator. And she introduced all her friends to the heating.
I fry pancakes, fish and vegetables in vegetable oil. I fried meat and eggs on a buttercream, which does not burn, then began to eat it when it "settled" with me.
Well, it's harmful-useful, it's like fashion ... "Everything is useful that got into your mouth!"
In my opinion, meat fried in vegetable oil becomes tanned or something. I focus on my taste sensations. And the dishes are important too. I like it more from a cast-iron frying pan, but not from a non-stick.

good afternoon everyone !!! I want to first thank this wonderful site for such wonderful advice! Believe me, especially to us who live far from their homeland, who do not know the local language, and even more so the practical absence of literature - such a site is just a godsend !! maybe I'll find new friends here too)))
I have been in Lebanon for 4 years already, I had to completely change my life ... the city itself, but ended up in a Lebanese village ... with the advent of children, like most mothers, the instinct of proper survival and nutrition worked. and over time, for the sake of children, I got a cow ... from YOU and learned how to whip butter and ghee and sour cream, etc., to OUR Russian taste, but at the same time I listen to Arabic advice and want to share. Maybe someone will like it and come in handy!
here they heat the oil faster for at least an hour from ghee and over high heat ... namely, YOU melt the oil and add 2 tbsp salt. l for 1.5-2kg of oil. Bring to a boil. As soon as the foam starts to rise, mix well with a spoon directly over the fire, so that it does not run away and until it boils in one place and becomes transparent, it takes 5-8 minutes and so leave it for another 40-50 minutes , periodically stirring the precipitate. if necessary, reduce the heat, but it must necessarily boil ... the foam is not removed (they are guided by it too, it should thicken), but they look at the color of the sediment (as in ghee oil, it is reddish-brown) and the oil is transparent. let it cool a little, then filter it through a synthetic fabric into a glass dish, do not close the lid, put it in a cool place for a couple of hours until it solidifies, then just cover it with a lid and put it anywhere, the main thing is not in the sun ... it is stored for a long time, but the effect and smell are like have ghee ... sincerely from Lebanon

[katerix]

katerix , welcome to the forum! And thanks for the kind words! You can be sure that you will definitely find friends here! Your way is very interesting !!! You must definitely try.