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About making ghee: mine is always brown, is that oxidized?

Answered on May 13, 2014
Created May 11, 2014 at 9:29 PM

The butter is still bubling from the water in it when the color goes from golden yellow to brown. How do you achieve a golden color?? Should you take the ghee of the stove when the bubbles are still coming up and you still hear the noises? But that means there will be water in it?

Mine is always brown, but smells really nice, like candy caramel. Does that mean its oxidized and bad?

E24390f6d880f9144cdf7ab13220a84a

(13)

on May 12, 2014
at 06:53 PM

I am not going to spend $50 of my time arguing with you about why I didn't mind spending an additional $12 on a double boiler.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 12, 2014
at 02:01 PM

you don't want a double boiler to be stable. that defeats the purpose. How are you going to whip a hollandaise in that thing?

This is no different than "egg poachers" (hint, you cannot poach an egg without submerging in water). It might be a decent bain marie (although I doubt it with it's shape).

Built like a tank? More so than a bowl?

And time? How much time does it take to clean out a stainless bowl?

E24390f6d880f9144cdf7ab13220a84a

(13)

on May 12, 2014
at 03:19 AM

I would have gladly spent $50. This double boiler is built like a tank, has very nice features for stability while in the rim of a pot, and is extremely stable and easy to clean.

My time is worth more to me than the hassles of putting boils inside of pots.

E24390f6d880f9144cdf7ab13220a84a

(13)

on May 12, 2014
at 03:18 AM

Thanks for that info.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 12, 2014
at 03:02 AM

Dude, $32 for a specialized double boiler? Get a good set of pyrex or stainless bowls. You can get a set of 3 for less than $20, and will be used for a hundred other things in the kitchen.

32f5749fa6cf7adbeb0b0b031ba82b46

(41767)

on May 12, 2014
at 02:56 AM

A double boiler wouldn't be hot enough. (Being only as hot as boiling water in the first pot.)

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5 Answers

0
Medium avatar

on May 13, 2014
at 07:37 AM

When making clarified butter ghee you part the foam you will see golden yellow color ghee (changes from creamy yellow to transparent yellow color) and it now slowly changes to very light brown color and the milk solids settle at the bottom changes to slight brown color. Switch of the flame. Keep the pan aside.

Pure ghee contains no lactose or oxidized cholesterol

0
Cf08ad26759fdd206a2c9f9385080a57

(995)

on May 12, 2014
at 04:42 AM

Weird, mine is always a bright yellow Ghee color. I'm thinking it's discoloration from your pot + uneven temp / overcooking. I usually do mine in a borosilicate jar that sits in a hot water bath (the same way I melt down dark chocolate bars, but with a little more heat.) It doesn't take too much heat to start the separation if it's able to sit steady for a bit, just a light simmer for 20m or so, then spoon off the top froth, pour out and store the liquid gold middle fraction, then discard the bottom protein layer. You don't want the temp of the ghee going too much higher than 212F.

0
7904c7276d7e48f1be887fabd263bfd9

(300)

on May 12, 2014
at 02:51 AM

From my understanding it is desired to cook it until it begins to brown to add the nutty flavor.

What happens when making ghee is the proteins in butter ( The 'impurities' ) that can cause it to burn when cooking at higher temps are seperated from the fat in the butter. The proteins sink to the bottom or foam to the top, as the ghee cooks longer and longer the proteins that sink to the bottom begin to brown and let off a nuttier flavoring to the ghee. You are probably overcooking it, you wan't to stop right after the proteins at the bottom of the pot go from white to brownish, you shouldn't be letting it go for too long after that. ( IMO )

Now the paleo question is, is whatever those proteins are leaching into the fat bad? Should we just aim for full seperation and then remove before the protein browns? If you would like to expirement with this you can just stop cooking it when the foaming stops before the protein at the bottom browns.

TL:DR - Who knows, just cut down your cook time.

0
E24390f6d880f9144cdf7ab13220a84a

(13)

on May 12, 2014
at 01:38 AM

I have never made ghee, but I wonder if a double boiler would help here? This is how I mix sugar free sweetener into 100% cacao baking bars, and that works great. The one I bought on Amazon is fantastic: http://www.amazon.com/gp/product/B0000DE0PF

32f5749fa6cf7adbeb0b0b031ba82b46

(41767)

on May 12, 2014
at 02:56 AM

A double boiler wouldn't be hot enough. (Being only as hot as boiling water in the first pot.)

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 12, 2014
at 03:02 AM

Dude, $32 for a specialized double boiler? Get a good set of pyrex or stainless bowls. You can get a set of 3 for less than $20, and will be used for a hundred other things in the kitchen.

0
34a31e6e59ee73ac7ddfd96c3e653919

on May 11, 2014
at 11:57 PM

i prefer the taste of clarified butter. just cook it less, or not as hot. the amount of milk solids left in it will be negligible enough to not notice them at high heat. But the brown colour should be coming from the caramelization of the milk solids(same idea as making browned butter, or how a roux should turn red). Im not certain on the science behind it, but butter is so high in saturated fat that i wouldn't worry to much about oxidizing when at the fairly low temps used for making ghee.

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