fzxdoc We use that stuff all the time. Ghee is commercially processed at higher temp yielding a better result than clarified butter. I did not read all of the links above but I’m sure I have at some point.
What we make at home is clarified butter not Ghee.
DO:
Make garlic confit at home.
make garlic butter at home
you won’t regret it
We use them consistently for Aioli, black garlic aioli (for the restaurant wagyu burger) vinaigrette’s, marinades, sautéing, pan frying, on the flat top for fajita veggies ( for some reason I make a ton of Mexican food for Newport Beach, weird) , grilled cheese, finishing tomato soup (make a bunch of that too) , frittatas, roasted fingerling breakfast potatoes, herbed and Spicy croutons act...so many uses.
Just make sure you push it though something to get the soft mush out that often comes from soft garlic. Use the garlic in something else shouldnyou choose.
Sadly no matter what you do it is still 9 calories a gram for this fat.
Im not gonna lie... tossing some crispy fresh fries in a little garlic truffle butter is pretty good.
What we make at home is clarified butter not Ghee.
DO:
Make garlic confit at home.
make garlic butter at home
you won’t regret it
We use them consistently for Aioli, black garlic aioli (for the restaurant wagyu burger) vinaigrette’s, marinades, sautéing, pan frying, on the flat top for fajita veggies ( for some reason I make a ton of Mexican food for Newport Beach, weird) , grilled cheese, finishing tomato soup (make a bunch of that too) , frittatas, roasted fingerling breakfast potatoes, herbed and Spicy croutons act...so many uses.
Just make sure you push it though something to get the soft mush out that often comes from soft garlic. Use the garlic in something else shouldnyou choose.
Sadly no matter what you do it is still 9 calories a gram for this fat.
Im not gonna lie... tossing some crispy fresh fries in a little garlic truffle butter is pretty good.
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