Melted butter: gkh or gi? Yes all the same!
Making audit in the parental refrigerator for the purpose of detection and elimination of products expired - well the hand at my old men, children of besieged Leningrad is not raised, to throw out what can theoretically be “fried“, “dried“ still or “to add to dough“, - I found 900 - a gram box with the inscription “Norwegian Melted Butter“.
Under an inscription the cheerful cow muzzle was represented. Any other information, visible with the naked eye, it was not succeeded to find.
However by means of a powerful magnifying glass I nevertheless made out the structure of this product which plunged me into amazement - cow oil from which, on my modest understanding, and melted butter has to be made, in is mute not it was in general! In structure some faceless animal fats mixed up with vegetable were specified - in brackets “palm-oil“, and also a long chain of everyones “Ĺ“ - fragrances, preservatives and amplifiers of taste is specified.
Actually, vegetable oils even if mixed to animal fats, yet damaged to nobody. If not process of hydrogenation to which they are exposed for transition from a liquid state to firm. It is chemical reaction with hydrogen as a result of which natural molecules of fats change the configuration. Such molecules - mutants are called transisomers, or transfats. For health argue on their harm as in one natural product transfats do not meet. I learned all this at department of food of institute of human physiology of I. P. Pavlov when I prepared material for the Day of Russian Science.
However, further it will be a question not of science and even not of harm of substitutes at all though, you see, meat - or fish processing productions, flavored with tropical fats is unpleasant to find in a box with melted butter a product.
The speech will, just, go about advantage - about advantage of the real melted butter.
“One of the most important components of Ayurvedic cookery Gui`s oil (or Gkhi) is no other than melted butter in which there is no lactose, water and impurity (antioxidants and other additives). According to the Ayurveda, Gui`s oil - one of the most sattvichesky (kind) food. It strengthens all types of Agni, increases energy of digestive processes and effect of enzymes in an organism, without exciting at the same time Pitt - to Dosch and without littering a liver as other oils and fats, and opposite, giving force“ .
We will not go deep into a jungle of Vedic practice and to find out how many it is reckoned by this Agni and whom, in fact, is irritable Pitt - to Dosch - yes admirers of the Ayurveda will forgive me for thoughtless tone. Let`s take into consideration so far only that adherents of this most ancient “science of life and longevity“ surely recommend for the use in Gui`s food - simply melted butter, and they - that for certain are a good judge of products, qualitative and useful to health.
One is bad - the real melted butter on sale meets infrequently. Yes and no guarantee that producers did not melt in fertile “Gui“ pro-rancid cow oil, having improved taste and a smell of the final product the same ubiquitous “Ĺ“.
Therefore I suggest to make by tasty and useful “toplenka“ independently .
There are many methods of preparation of this remarkable product - on a water bath, in an oven, in the furnace. I offer the easiest and available way providing excellent quality and Gui`s taste, Gkhi or melted butter - to whom what is pleasant more, namely - on the ordinary gas or electric stove.
For a start it is necessary to buy qualitative “initial material“ fat content not less than 82% - everything that has smaller fat content, according to some experts, not absolutely oil any more. Spreads and other margarine in this recipe are not considered in general. I took 5 two hundred-gram packs “like Finnish“ the oil which is let out under the Valio brand.
In a big steel pan with a thick bottom I slowly kindled the contents of all five packs cut on small pieces on average fire. Important - a cover not to close a pan!
When oil will completely be kindled and will hardly begin to start to boil considerably, fire should be reduced to a minimum. At this stage magnificent foam appears - it does not need to be removed so far. If the abundance of foam frightens, then it can be besieged a spoon - she “will calm down“ soon and more will not rise any more.
Gradually foam turns into a skin, it becomes less, it becomes dense and even as - as if dryish - that is the proteinaceous part separated from oil already enough. Now it is a high time “to skim“ - a strainer or a skimmer. We do not throw out a skin, and we put in a separate vessel - they still will be useful.
In the course of languor oil long remains quite muddy. At me left more than an hour on that contents of a pan gained desired transparency and pleasant golden color. During this time I several times skimmed, and the deposit in the form of an appetizing crisp crust was at the bottom formed.
In principle, all this. It is necessary to cool ready oil a little directly in a pan, and then to pour accurately through a small strainer in hot glass jars or ceramic pots. To spill directly from a pan I do not advise, it is better to use some scoop with a nose though and coffee to the Turk. Fragrant skins and not less fragrant top layer of the turned-out deposit can be used in pastries - I personally did not try yet, just put in the container and froze till the best times.
The kilogram of butter left nearly 900 grams melted. Quality - amazing. The potato roasted on it or baked in an oven has a magnificent smell and the magic, crackling, golden crust. At addition in dough, special sand, the pastries turn out super - gentle and friable.
Perhaps at me Gui or Gkhi, but precisely real melted butter turned out and not absolutely correct. And, above all - I know what it is made of.