Off Topic The cooking thread….

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The Omega Man said:
It’s basically clarified butter in a tin.
A higher burn temperature means that you can fry without getting that browning and smoking that butter gets when it is too hot.
Its only ingredient is milk.
The bonus points are that you get shinier sauces compared to oils and if you are doing something like a a curry there isn’t as much of an oil slick in the pot.
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think I will stick to flora!!
 
The Omega Man said:
Does anyone on here cook with ghee? I started a couple of months ago. Taste wise, I find it a bit nutty compared to butter. I hardly cook with any oils as I use an air fryer, but for browning off meat and cooking a fried egg, ghee gives good results.
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I've found it a bit heavy on the stomach. Perhaps it's my age but I can't comfortably eat Indian food, currys and the like, after about 6pm, I'm up half the night with indigestion.
 
The Omega Man said:
Does anyone on here cook with ghee? I started a couple of months ago. Taste wise, I find it a bit nutty compared to butter. I hardly cook with any oils as I use an air fryer, but for browning off meat and cooking a fried egg, ghee gives good results.
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We always have ghee in and use it in a lot of Indian cooking. Not sure it's vital for an authentic taste, but if that's how it should be done, why not.
 
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Amin Arrears said:
I try to make everything low calorie, low sugar, low salt, my hobbies don’t really tolerate being a fat ****, so I’m on a permanent fat fighting mission.
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I don’t have sugar, milk, bread and try to avoid processed foods. I’m fat and a ****.
I am after a new hobby or sport. My doctor asked what I would do if I didn’t scuba dive and I told him I was looking at buying a rifle. Maybe I should have said deer stalking instead!
 
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The Omega Man said:
Does anyone on here cook with ghee? I started a couple of months ago. Taste wise, I find it a bit nutty compared to butter. I hardly cook with any oils as I use an air fryer, but for browning off meat and cooking a fried egg, ghee gives good results.
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Yes I do. It’s got a much higher burning point so lasts longer and is much better for you than the seed oils that I have seen. I will be using g it with my food when I decide which way I’m going. I think it depends which brand you buy. I get one in Tesco (booo) which I really like and I would say this one has a more buttery taste. I got one out of Lidl once and I didn’t really like it, so I think it can depend on the brand like anything else. But I highly recommend it and you don’t need as much. Cooks better and better flavour and healthier imo.
 
I am not on a health kick or anything but I have started having kefir yogurt as part of my breakfast.
It started when I was in Sweden and the closest I could get here was kefir.
Mind you I have also gained a passion for lumpfish caviar! Love it on boiled eggs!!
 
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The Omega Man said:
You have probably had it without knowing every time you have had a meal in any Middle Eastern or Asia restaurants.
It does have health benefits (or so they say).
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No idea if it does or not, but as a huge generalisation, the Indian population arent very healthy with regards to heart and diabetes conditions.

I don't often eat Indian food, but I do know that ghee ****s up your kitchen extraction fan and ventilation channels... I rented my flat in the UK to an Indian couple and they had to pay for industrial cleaning of it afterwards, due to ghee coating the inside of the pipes.
 
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