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Reddit mentions of Ziyad Pure Desi Ghee Clarified Butter, Clarified Butter, Perfect High Heat Cooking, Roasted Vegetables, Sautées, Hot Drinks (Chaider) and Finishing Oil! 32 oz

Sentiment score: 1
Reddit mentions: 1

We found 1 Reddit mentions of Ziyad Pure Desi Ghee Clarified Butter, Clarified Butter, Perfect High Heat Cooking, Roasted Vegetables, Sautées, Hot Drinks (Chaider) and Finishing Oil! 32 oz. Here are the top ones.

Ziyad Pure Desi Ghee Clarified Butter, Clarified Butter, Perfect High Heat Cooking, Roasted Vegetables, Sautées, Hot Drinks (Chaider) and Finishing Oil! 32 oz
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SMOOTH & CREAMY: Ghee has rich, delicious buttery flavor, is nutritious, and easily digestible.  SUPERFOOD: Ghee is clarified, lactose-free, and perfect for the paleo & keto lifestyle. MULTI-USE: Try it as an alternative to butter or cooking oil, baking, and even in coffee! BETTER BUTTER: High smoke point means less burning and smoking when you fry or sauté. PANTRY ESSENTIAL: Ghee has been a staple in Mediterranean, Middle Eastern, and Indian cuisine for centuries. Our Ghee is packed in the USA. 
Specs:
Height4 Inches
Length4 Inches
Number of items1
Release dateFebruary 2014
Size32 Ounce
Weight2 Pounds
Width7 Inches
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Found 1 comment on Ziyad Pure Desi Ghee Clarified Butter, Clarified Butter, Perfect High Heat Cooking, Roasted Vegetables, Sautées, Hot Drinks (Chaider) and Finishing Oil! 32 oz:

u/general-information · 2 pointsr/FoodPorn

You've got most of them down.

  1. Clarified Butter or Ghee. It's basically butter with the milk solids removed and lightly cooked so it takes on a nutty flavor. It has a smoke point of 500F so you can cook in 100% butter rather than butter and oil.

  2. If someone is scared of a "pink" inside to their burger: Cook the burger as you would but then throw it into a 350F oven to finish. This is one reason I use cast-iron as I can transfer the pan to the oven. It makes the best medium burger for those afraid to join me at medium-rare.

  3. Grinding your own meat makes an amazing burger. I prefer a VERY course ground patty. The patty is almost flaky and I handle the burger as little as possible to preserve

  4. I make my own mayo for aoili.

  5. I cure my own bacon from pork belly and add thick cut strips to my burgers.

  6. Shallots > Onions

    Things you already know:
    Fat is amazing.
    Onions and garlic are amazing (although I prefer them caramelized).
    Paprika adds a "hidden" flavor which rounds out the burger (but I use a dash of smoked paprika as well to add a smoky flavor).
    MSG is awesome.

    Things you do that I don't:
    External fat source.
    Whole chilies.

    My process:

    Get some meat. I like a blend of short rib (umami) and sirloin. Grind.

    Mix in fresh ground black pepper (1/2 tsp/pound).

    Mince shallots and garlic. Saute shallots in clarified butter until caramelized; briefly saute garlic at the end.

    Cook Pork Belly until done (~45 minutes at 400F in oven)

    Mix garlic and shallots into previously made mayo being careful to not break the emulsion (adding oil to mayo may make it separate). Add salt and pepper to taste along with paprika or other spices depending on what burger you're going for.

    Gently form 1/2 pound patties that are ~3/4 inch thick with a slight dimple in the center so they cook uniformly.

    Heat cast iron pan with copious clarified butter until smoking.

    Begin warming the buns.

    Salt the burgers, toss on some Worcestershire sauce.

    Cook burgers until done. Add cheese in last minute.

    Spread aoli on buns, go directly from the pan to the bun so juices absorb into bun rather than plate. Add bacon on top.

    Let burgers rest for a couple minutes but you should be eating by minute 5 to preserve bun integrity.