I purchased a large tin of ghee from an Indian grocery store nearby. It was not as expensive as some other brands and a few weeks later I noticed that it was made from vegetable oil. :/ So I have been worried about using it - quite frankly I thought i might just consider keeping it for furniture polish! :P
Should ghee be kept in the refrigerator once opened? They keep it on the shelves in the store, but I was not sure.
Also...I now have a gallon container of coconut oil that my stepfather purchased to make lotion bars. He was very careful about quality, but unfortunately the company does not consider this Ok for consumption (i emailed them). Anyway, i have been using it for makeup remover and body lotion - but i am still wondering why i cannot cook with it. It's going to take a looong time to use this and it taking up a large portion of my refrigerator. It looks and smells fine to me.. and have been rather tempted to try it...
Should ghee be kept in the refrigerator once opened? They keep it on the shelves in the store, but I was not sure.
Also...I now have a gallon container of coconut oil that my stepfather purchased to make lotion bars. He was very careful about quality, but unfortunately the company does not consider this Ok for consumption (i emailed them). Anyway, i have been using it for makeup remover and body lotion - but i am still wondering why i cannot cook with it. It's going to take a looong time to use this and it taking up a large portion of my refrigerator. It looks and smells fine to me.. and have been rather tempted to try it...
anart
A Disturbance in the Force
aleana said:
Well, if you're putting it on your skin, you're consuming it. If they're selling it to use for soap, soap goes on the skin, so it's being used for consumption. I'd ask them precisely why they don't recommend it for consumption.
I would, though, definitely stop eating the vegetable oil ghee!
[quote author=aleana]
Should ghee be kept in the refrigerator once opened? They keep it on the shelves in the store, but I was not sure.
[/quote]
Hi Aleana
Yes, it is perfectly safe to keep it on a shelf or in a dark cupboard at room temperature. You can put it in refrigerator but that will only make it harder. Back home we used to make our own ghee from buffalo's milk and the tradition is still very much alive in farming communities.
Should ghee be kept in the refrigerator once opened? They keep it on the shelves in the store, but I was not sure.
[/quote]
Hi Aleana
Yes, it is perfectly safe to keep it on a shelf or in a dark cupboard at room temperature. You can put it in refrigerator but that will only make it harder. Back home we used to make our own ghee from buffalo's milk and the tradition is still very much alive in farming communities.
Cooked some nice big crepes tonight with a medium to thick batter to have with my dinner. I was cooking sausages in the oven (97% lean pork shoulder, gluten and dairy free), so I put the finished crepes on a baking tray and put them in there too to see what would happen.
Ten minutes later the oven gifted me some lovely flat breads. They're like a cross between a chapati and a pizza base - a little soft, a little crunchy. It takes away the spongyness you get with a thicker crepe.
They're nice to have with a meal and I bet they'd make good sandwiches too.
Ten minutes later the oven gifted me some lovely flat breads. They're like a cross between a chapati and a pizza base - a little soft, a little crunchy. It takes away the spongyness you get with a thicker crepe.
They're nice to have with a meal and I bet they'd make good sandwiches too.
Nathan said:
I've been using olive oil. I STILL cannot get them to cook all the way through let along be crispy! They stuck to the iron skillet, which I guess is not seasoned right. All I've gotten so far is a mushy on the inside, burned on the outside, oily mess.
Seriously, I do NOT excel at cooking!!!
Mrs. Peel said:Nathan said:
I've been using olive oil. I STILL cannot get them to cook all the way through let along be crispy! They stuck to the iron skillet, which I guess is not seasoned right. All I've gotten so far is a mushy on the inside, burned on the outside, oily mess.
Seriously, I do NOT excel at cooking!!!
Ain't it fun to experiment though? :)
I've had them go mushy on the inside, burnt on the outside when I made the batter to thin....so that may be one possibility.
It may be worth using grape seed oil, coconut oil or ghee as you can get a higher temperature with those.....possibly not using enough oil in the pan too?? I use a stainless steel pan and make sure their is a good few milimeters of oil in there.
Nathan said:
If candida isn't a problem, a little sugar here and there shouldn't be too bad for you. It's still inflammatory, so watch for any reactions. Also, it leaves your system in a few days, so it's not nearly as bad as having even a wee bit of gluten. I usually have an almost instantaneous reaction, so I avoid it for the most part. (I sin every once in a while, though! :D)
Ok I found I am more experienced now with making blinis, I can make them much faster now (thanks to inspiration from the Blinis-Master and Legolas). I just need to be more careful with having them less burned... that'll be a challenge...
I know how to make 'em nice and crispy too!
I know how to make 'em nice and crispy too!
mcb
The Living Force
I have had more or less the same experience with the crepes up until now, but I took several short cooking classes at the end of last year and learned quite a lot. My crepes are starting to taste better. For some reason I don't understand now, I had been trying to make them without oil and that wasn't working.Mrs. Peel said:'ve been using olive oil. I STILL cannot get them to cook all the way through let along be crispy! They stuck to the iron skillet, which I guess is not seasoned right. All I've gotten so far is a mushy on the inside, burned on the outside, oily mess.
Seriously, I do NOT excel at cooking!!!
This time I used hemp oil (along with unsweetened hemp milk) and that worked quite well. I added enough salt to bring out the flavor without tasting salty, something I learned from the classes. I used a seasoned crepe pan (French made!) and heated it to near medium high, and I did not add oil directly to the pan (to avoid overheating the oil). If the pan is hot enough and the batter contains enough oil then the crepe should release from the pan after a while (another idea from the cooking classes), and then you can flip it when it is ready. I used a tablespoon of hemp oil to a quarter cup of buckwheat flour.
I don't think it would matter too much to use olive oil instead. I wanted hemp oil because I was having the crepes in place of an Ultrashake, and this seemed like a good way to still include this kind of oil.
