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Usli Ghee (Clarified Butter)



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Usli Ghee (Clarified Butter)

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:



Recipe via Meal-Master (tm) v8.05

Title: Uss Chicago-Style Pizza
Categories: None
Yield: 1 Pizza

DOUGH
1 Package active dry yeast
2 ts Sugar
1 1/4 c Warm water
3 1/4 c All-purpose flour
3 tb Olive oil
1 ts Salt

TOPPING
1 c Pizza sauce
12 oz Shredded mozzarella cheese
1/2 lb Ground beef, crumbled,
-cooked
1/4 lb Italian Sausage, crumbled,
-Cooked
1/4 lb Pork Sausage, Crumbled,
-Cooked
1/2 c Pepperoni, diced
1/2 c Canadian bacon, diced
1/2 c Ham, diced
1/4 lb Mushrooms, sliced
1 sm Onion, sliced
1 Green bell pepper, seeded,
-sliced
2 oz Grated Parmesan cheese

1. For dough, sprinkle yeast and sugar into warm water in small bowl; let
stand until foamy, about 5 minutes. 2. Mix flour, oil and salt in a large
bowl; make a well in the center and add yeast mixture. Stir to form a soft
dough, adding more flour if necessary. Turn onto a floured board and knead
until dough is supple and elastic, 7 to 10 minutes. Transfer to a large
bowl, cover and let rise in a warm spot until dough has doubled, about 1
hour. Punch down. 3. Roll dough to a 15-inch circle. Transfer to an oiled
14-inch pizza pan, folding the excess over to make a small rim. Spread with
pizza sauce; sprinkle with all but a handful of the mozzarella cheese.
Sprinkle with meats and vegetables. Top with remaining mozzarella and
Parmesan cheese. Let rise in a warm spot about 25 minutes. 4. Heat oven to
475 degrees. Bake pizza until crust is golden, about 25 minutes. Let stand
5 minutes before slicing.


Ingredients:

E *****

Butter in India is called makkhan. Clarified butter, instead of being
called makkhan ghee, is called usli ghee (usli means "real" or "pure,"
which in this context refers to the real or original fat of the ancient
Indians). Clarified butter or usli ghee is essentially French brown butter
with the brown residue strained off. Usli ghee has a light caramel color
and a heavenly aroma. Since there is no moisture present, it keeps well
covered, at room temperature, for several months. (I keep it in the fridge
.... I have no nerve.)

To make 3/4 cup clarified butter (usli ghee), place 1/2 pound (2 sticks)
sweet, unsalted butter in a heavy-bottomed saucepan (she means frying pan)
and put on a burner. Keep the heat low until the butter melts completely,
stirring often during the process. Increase the heat to medium-low and let
the butter simmer until it stops crackling, thus inidicating that all the
moisture has evaporated and the milk residue is beginning to fry. As soon
as the solids turn brown (10-12 minutes), turn off the heat and take the
pan off the stove. Let the residue settle to the bottom of the pan, then
strain the clear butterfat (usli ghee) into another container. This usli
ghee, when it is completely cool, will turn a cream color. Ready-made usli
ghee is available in INdian grocery stores, but remember ..... there is no
guarantee of its freshness or purity

Recipe By : Pat Gold <plgold@IX.NETCOM.COM>

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Serves:

1 Servings
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