Siv clarified butter rau cov nqaij nruab deg siav, zoo li roob ris los yog cw. Nws yog qhov zoo rau sautéing ntses, ua zaub mov, lossis ua hollandise lossis lwm cov kua ntses. Nws kuj yog zoo meej rau qab buttery paj kws. Clarified butter tuaj yeem khaws cia rau hauv koj lub tub yees li ib hlis.
Nws puas yuav tsum tau siv cov butter kom meej?
Cov kua nplaum nplaum yog hnyav dua thiab nplua nuj dua li cov roj ntsha li niaj zaus thiab nws kuj muaj cov pa taws ntau dua ntawm thaj tsam 400 degrees Fahrenheit. Qhov no txhais tau hais tias nws tsis hlawv yooj yim li butter li niaj zaus. Nws yog qhov zoo tshaj plaws rau kev ua noj uas yuav tsum tau sauteeing lossis kib ntawm qhov kub kub dhau lub sijhawm ntev.
Dab tsi yog qhov tseeb ntawm butter?
Lub hom phiaj yog tshem tawm cov dej thiab lim tawm cov khib nyiab (feem ntau yog siv cheesecloth), yog li tsim kom muaj cov roj nplua nuj thiab cov roj ntshiab uas ruaj khov dua, thiab. Clarified butter yog intensely luscious, nrog ib tug nutty, toasty aroma uas lov tawm los ntawm hnyav murkiness ntawm thawj cov khoom.
Thaum twg peb yuav tsum siv ghee?
Ua tsaug rau nws cov pa taws siab, ghee yog ntau yam tsis txaus ntseeg. (Xav tias cov roj zaub, tab sis nrog txoj kev zoo dua tsw.) Koj tuaj yeem siv nws rau sauté, ci, thiab txawm kib! Sim pauv nws rau cov roj txiv roj thaum ci zaub, lossis siv nws los ua noj koj cov omelet thaum sawv ntxov.
Koj puas tuaj yeem siv cov butter kom meej raws li cov roj ntsha li niaj zaus?
Ntshiab Butter thiab Butter Ghee feem ntau yog siv rau kib thiab sauteing. Koj tuaj yeem sivclarified butter ib yam li koj xav butter, tab sis kuv nyiam khaws cov lus qhia meej butter lossis butter ghee rau cov tais diav uas koj yuav mus saj cov butter hauv lub tais.
