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Ghee and "fresh" Coriander (recipe section)


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#1 Peanut

Posted 23 December 2012 - 12:45 PM

Two quick questions for regular users of Ghee and Coriander!

A recipe that I plan to make for Christmas Eve calls for 50g of Ghee.  I've never cooked with it before but I'm aware that it is just clarified butter.  Yesterday I went to buy some but could only find a large tub for almost $6.  I don't mind paying it but that is far more than I'll need and I probably won't use it again so I hate the waste.  So, my question is, could I just use regular butter, or if I use Peanut Oil would it alter the flavour of the dish?

Another dish I am making requires fresh Coriander.  I bought some from Coles yesterday, its in a plastic wrap and has the roots attatched (hydroponically grown I guess).  So I put it in a small cup of water and into the fridge as it is terribly hot and humid here.  Now, it still looks green (no frizzled, dried out edges) but it hangs like a limp clump of seaweed and most defintely does not look fresh!!  Its being added as a final garnish to a warm roast Kumara salad.  Use it anyway or brave the masses and go out again tomorrow for fresher Coriander?!    

(The second question is a fluffy one I'll admit, but I'm interested in what others would do)!   original.gif

#2 Froger

Posted 23 December 2012 - 12:49 PM

What are you using the ghee for? If it is for frying, and you subsitute butter, the butter could very well burn at the temperatures needed for frying. For frying you could perhaps use some mild flavoured vegetable oil, and add a bit of butter for flavour after the frying is done.

For the coriander, just try taking it out of the fridge and making sure the roots are in the water properly. It may perk up again. But the fridge will dry it out.

#3 Peanut

Posted 23 December 2012 - 12:54 PM

I'm making a rice dish and the ghee is to fry vermicelli and onion before adding the rice, other spices and finally water.  

I had thought about the butter burning which is why I considered using Peanut oil which apparently can be heated to a higher degree?  Vegetable oil and butter sounds like a good alternative however!

#4 brangisnotaword

Posted 23 December 2012 - 01:04 PM

I'd buy the ghee, and use it up. you can add it to the pan when frying dishes, when you'd normally use a bit of oil, etc.

I wrap my coriander in clingfilm and refriderate it.

#5 Froger

Posted 23 December 2012 - 01:22 PM



Okay, well I have frequently made rice with vermicelli just frying the vermicelli in butter and it works for me.

Butter or ghee makes the flavour nice, but a mild vegetable oil would still be okay in my opinion, but just a little different in flavour, if you did decide you didn't want to use butter.

#6 2 Gorgeous Girls

Posted 23 December 2012 - 01:26 PM

You can make your own ghee from butter if you don't want to buy a whole tub but still want to use it for the recipe.

I think the coriander would be fine as long as it smells good still original.gif

#7 Laborious Nicety

Posted 23 December 2012 - 01:28 PM

I'd use butter for that as well.  Ghee does heat to a higher temperature but just for vermicelli and onions, butter's fine IME.

#8 Peanut

Posted 23 December 2012 - 01:45 PM

Thanks for the help ladies!




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