My ghee turned out much better today. Thanks for the low

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>>8299624
No more burnt bits in my eggs. Unless it comes from the pan

Mental note, always use the silicone spat

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>>8299626
These fucking things are our top sellers. Industry spoiler: everything you get off the lunch menu is grenade and built from precooked ingredients. Go to a real restaurant you fucks

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>>8299628

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>>8299638

>>8299626
Looks like a rabbit
Sweet

>>8299624
Fancy telling the rest of us what to do you fucking cunt?

>>8299902

Well, I'm not op but it seems pretty fucking obvious. OP tells us "low and slow". So you put butter in a pan. Heat it on low heat. Slowly. Continue until it separates and turns the color you see in OP's picture. What more do you need to know?

>>8299638
Kind of makes me miss working in a kitchen. Kind of.

>>8299628
Where do you work? Is that supposed to be folded and grilled/pan-fried like a quesadilla?

>>8299624
is homemade ghee that much better/cheaper than storebought?

>>8299935

I don't know about "better" since I've never compared the two, but where I live Ghee is quite expensive at the supermarket and there are no nearby Indian/Paki/Desi markets to buy it from. I make it myself because it's much cheaper than buying it.

But I suppose like any product that would depend on what your local shops carry & what they charge.

>>8299946
Oh I see
You could probably order online a big bucket of it and save yourself time and money

>>8299946
How much ghee could i make from one stick of butter? How do i store it?

>>8299987

I'm not worried about the time since it's largely hands-off. It can sit on the stove and do its thing while I'm watching TV or playing a game.

>>8299989
There is very little loss when making Ghee. I' haven't measured it, but I'd estimate that you get about 90% yield compared to the butter you start with.

>>how do I store it
Like any other cooking fat or oil.

>>8299902
Cut a block of unsalted butter into chunks. Put in pan. Set pan to medium/medium low heat. Let foam. Stir occasionally. Let foam a second time.

Follow the popcorn rule. Once it stops making noise, it's done. It should be a golden brown color by this point, and the vast majority of the solids have browned and floated to the bottom. Then just run it through a filter. I used coffee filters.

>>8299926
I work in a "Bistro" (among other things) at a certain largest corporate hotel chain

>>8299946
Buying ghee seems to lack a point unless you need industrial amounts of it. Just takes 20 minutes to make a panful of your own.

>>8299989
>>8300014
Actually I think you lose like 25-35% of mass? Since you're cooking off and filtering all the solids.

As for storing just cover or seal and refrigerate. It keeps very well, much better than regular butter. All the milk solids have been removed so there isn't nearly as much to go rancid. Keep in a cool dry place or covered and fridged.

>>8299926
Yeah, Quesadilla. House 'Scratch Salsa' (which is just storebought salsa in a jug mixed with other stuff like tomato and lemon juice), green pepper, scallion, sliced pre-cooked chicken breast, jack and cheddar cheese on a folded tortilla.

>>8300489
>All the milk solids have been removed so there isn't nearly as much to go rancid

Fats are what go rancid, not milk solids. Rancidity, by definition, is the oxidization of fat. The fats are still present.

>>8300489
>Actually I think you lose like 25-35% of mass?

Butter is about 82-85% fat. Thus you would lose no more than ~18%, worst case.