Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: Bobby Bhuna on September 28, 2008, 06:42 PM
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I recently bought a tub of Butter Ghee, and have been using this for my rice with great effects ever since.
However, I have a rule of thumb. If it's not in giant tubs inn the Indian cash and carry, it's not important. They don't sell dairy Ghee but they sell massive drums of Vegetable Ghee, so they're using it for something.
For about 3 quid, I got a 3kg tub of Khanum Vegetable Ghee and plan to try it in the rice. What else do BIR's use it for in these massive quantities?
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Anyone? :-\
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I'm off the talk to Latif again this eveing - I'll ask Bobby.
SnS ;)
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Cheers SnS, I imagine they probably brusg the nans with it too but in the volume they're buying it, I wonder what it's in. I know Korma aswell, but I wonder if it's in the Madras or base or anything. I doubt it but the size of the drums makes me wonder.
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For about 3 quid, I got a 3kg tub of Khanum Vegetable Ghee and plan to try it in the rice. What else do BIR's use it for in these massive quantities?
Hi Bobby
They use a mixture of the normal vegetable oil with vegetable ghee for some of the dishes to give a richer smoother flavour ... apparently. The butter ghee is used to add flavour to the rice.
SnS ;)
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I wonder what it's in
I wonder what's in it. In vegetable ghee I mean. It must be solid vegetable fat, but what type of vegetable and is there anything else special about it? It can't be much different to margarine or Trex.
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However, I have a rule of thumb. If it's not in giant tubs in the Indian cash and carry, it's not important
Hi Bobby
I reckon that statement is important
In takeaway kitchens I've seen small empty tin cans of the ghee, with cows on
They seems to be used for keeping the cooking oil, in on the stove
But I've also seen the giant orange khyber vegetable ghee tubs, too
Those empty tubs, seem to be mainly involved, with marinading the chicken tikka.
So, at any rate, they must use a lot of this veg ghee
It seems to be used in the Maliks curry base, doesn't it?
Perhaps it's an essential ingredient of the base
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Kris Dillon specifies vegatable gee in her pilau rice, I use that method when I make pilau, and it's good.
I don't make it often 'though, I usually buy extra pilau when I order a take away and freeze the surplus as soon as it gets to my door, I know reheating rice is not good practice, but so far I've had no probs. When I make rice I microwave a load of (plain) Kohinoor basmati, and mix a the defrosted T/A pilau with it, good way of making it go further!
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I just purchased a large tub of vegetable ghee like Bobby Bhuna and intend to experiment with it, its certainly used somewhere in the process. As I have indicated elsewhere. I have an opportunity soon to get into the kitchen of a popular Glasgow BIR in the near future. I have promised not to give away any trade secrets but I am sure generalities like cooking tools, ghee or oil and other wonders I will be able to share. I am particularly after the definitive Glasgow Pakora recipe and ideally the base sauce and paste mixes. I will post all that I can once I have had the experience of a life time of cooking Curry now thirty years and like the rest of us on this site still searching for Nirvana. Cheers Panpot
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My favorite BIR only uses vegy ghee as they would keep the buckets for me as at the time I was doing a lot of plastering & getting through many buckets, I never once saw a butter ghee, have you ever made a curry with butter ghee? the butter taste is so overwhelming as to taste sickly.
I wonder what it's in
I wonder what's in it. In vegetable ghee I mean. It must be solid vegetable fat, but what type of vegetable and is there anything else special about it? It can't be much different to margarine or Trex.
It is vegetable butter (what type of veg I dont know)that is then clarified, (boiled until it separates, half is binned the other half is ghee)
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have you ever made a curry with butter ghee? the butter taste is so overwhelming as to taste sickly
I made CK's bhuna the other night and used about three tablespoons of butter ghee. Came out fine, no overwhelming 'yuk there's ghee in that' type of effect. It just seemed to make it richer.
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Bobby like you I have bought one of those huge tubs of vegetable ghee but when I got to The Ashoka they explained that they only use it there for brushing finished Nans. As anyone knows who has travelled the Nans in Glasgow are huge and they make loads of them so the large tubs would be necessary. I have noticed the tin with the cows on in my local TA but while the quality of the food is great TA but not as good as Ashoka Birs