ghee

listen to the pronunciation of ghee
English - Turkish
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Related Terms

clarified butter
sadeyağ
clarified butter
sağyağ
English - English
vegetable oil for cooking
A type of clarified butter used in South Asian cooking; usli ghee
clarified butter
Ghee is a hard fat that is obtained by heating butter made from the milk of a cow or a buffalo. Ghee is used in Indian cooking. melted butter made from the milk of a cow or buffalo, used in Indian cooking
Ghee is clarified butter with all of the water and solids removed Ghee will not scorch or burn and can be cooked at higher temperatures than any oil It allows cooking with butter at a higher temperature before it will burn It removes the milk solids from the butter and will last in the fridge for a long time! Ghee can be used in place of butter (it has a nutty more intense flavor) It can also be used for stir frying as the ghee making process removes the protein solids permitting it to be used in high temperature cooking It does not require refrigeration if you keep moisture out of it; for example, don't dip a wet spoon into the ghee jar Ghee is used extensively in good Indian Cuisine Ghee comes from ancient India, I believe the first reference to ghee comes from the Ayurveda text which dates back a couple thousand years
clarified butter, used as a cooking medium
clarified butter used in Indian cookery
Sanskrit word meaning clarified butter
This is clarified butter and was once the main cooking fat used in Indian cooking Nowadays, vegetable ghee or vegetable oil - particularly corn oil - are used in its place, being lower in saturated fat
Butter that has been slowly melted, thereby separating the milk solids from the golden liquid on the surface This form of CLARIFIED BUTTER is taken a step further by simmering it until all of the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramellike flavor and aroma
The Indian name for cooking fat Most commonly used is clarified butter made from the milk of buffalos and yaks In regions where milk is unobtainable, mustard and sesame oil are used
A clarified fat originally made from buffalo milk Ghee is commonly used in indian cookery
clarified butter; used in Indian cooking
Butter clarified by boiling, and thus converted into a kind of oil
- the Sanskrit word for clarified butter Ghee is the butter oil without the lactose and other milk solids Ghee has numerous health benefits
Clarified butter that has been simmered until all of the moisture evaporates and the milk solids begin to brown, which gives it a nutty, caramellike flavor and aroma Used for sauteing and frying
{i} type of liquid butter used in cooking in India which is made from the cow or buffalo milk and clarified by boiling
Butter that has been melted to separate the milk solids from the liquid on the surface This liquid is simmered until all the moisture evaporates and the milk solids begin to brown The result is a clarified butter that keeps well
Clarified butter A sattvik form of butter commonly used in Indian foods and Hindu rituals
[India] cooking fat Most commonly used is clarified butter made from the milk of buffalos and yaks In regions where milk is unobtainable, mustard and sesame oil are used
(GEE) - Ghee is clarified butter with all of the water and solids removed Ghee will not scorch or burn and can be cooked at higher temperatures than any oil It allows cooking with butter at a higher temperature before it will burn It removes the milk solids from the butter and will last in the fridge for a long time! Ghee can be used in place of butter (it has a nutty more intense flavor) It can also be used for stir-frying as the ghee making process removes the protein solids permitting it to be used in high temperature cooking It does not require refrigeration if you keep moisture out of it; for example, don't dip a wet spoon into the ghee jar Ghee is used extensively in good Indian Cuisine Ghee comes from ancient India; I believe the first reference to ghee comes from the Ayurveda text, which dates back a couple thousand years
ghee

    Turkish pronunciation

    gi

    Pronunciation

    /ˈgē/ /ˈɡiː/

    Etymology

    (noun.) 1665. From Hindustani घी (ghī) / گھی < from Sanskrit घृतं (ghṛta.n), sprinkled
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