Benefits of Ghee (melted butter)
Pure ghee oil protects our body from the harmful effects of free radicals, is an ideal source of fatty acids. Ghee - a Sanskrit word that means clarified butter. Ghee - this ordinary butter lactose and other milk residues (so this oil is suitable for people who can not tolerate lactose). Ghee is prepared by boiling butter and remove dry milk residues. spite of the fact that ghee - is saturated with oil, in its molecular structure, it is different from other animal fats. It is composed of fatty acids with short chain chemical (easily absorbed by the body), as opposed to fatty acids with a long chemical chain (which is difficult to digest and causes cancer and blood clots.) Ghee contains fatty acids, 8 percent less saturated than other edible fats, which makes it easier to digest.Casein protein, which increases the level of cholesterol in the blood is removed from the oil of ghee during its preparation. Ghee also contains the antioxidant vitamin E, and is the only edible oil with vitamin A. Antioxidants help prevent the oxidation of lipids, atherosclerosis and causes DNA damage in cells. According to one study, butter ghee contains no cholesterol oxidation products. Ghee contains 4 to 5 percent of linoleic acid, an essential fatty acid, which provides the growth and development of tissues and organs of the body. "Essential fatty acid" means that the body itself can not produce the acid and for the proper functioning it must get it from food. Ghee stays fresh for three to four months, even at room temperature, it does not become rancid and not oxidized. Butter Ghee off during frying. This is a huge advantage, as vegetable oil and butter in combustion are carcinogenic, create free radicals, and are difficult to digest. Ghee is ideal for hiking.
Preparation of ghee (melted butter)
The essence of cooking oil treatment to remove any impurities and water. When melting undercooked not the butter itself, and the pellet, which falls to the bottom of the pan. Therefore, to avoid burning, take the pan with a thick bottom and drowned on a very low heat. Zepter is good or something. Zepter but is not at all. In this case, perfect way to help out, whom I met at one of the Ayurvedic forums.Necessary in advance to prepare three perfectly clean saucepan, preferably enameled. Aluminum cookware, in principle, is not suitable for any ayurvedic action in the kitchen. So you buy butter in the nearest grocery store. The oil must be free of any additives or unsalted. If possible, the best option - it is rustic oil. But you have to be familiar with the mistress cow from which the oil is obtained and are confident that the cow is healthy, and the woman Keeps at milking. Since the requirements for the feed stock is very high, then you must understand that no imports are not suitable. Raw materials should be only local. If your location does not produce oil, then see where it brought. Good oil finished dairy plants in Siberia. Purchased oil do you cut into small pieces and add up the first pan. Put the pan on low heat and carefully observe the process. As the melt is formed on top of the white cap of foam, which you are constantly shooting. (The foam can then be used to add to cereal or other foods). Oil initially turbid. Gradually oil becomes clear, and you will see that accumulates at the bottom of the liquid residue - it contains water and impurities. As the water boils all melting and the sediment compacted. That's where the danger is that he foothills. At this point you remove the pan from the heat and put on the burner next pot. From the first pan too much oil in the second thin stream so that the sediment remaining in the first pot. continues to stoke oil in the second pan. In the second pan you will have much less foam and sediment, but still they will be. Continue to remove the foam and monitor sediment. The oil is heated in the second pot is usually short-lived, given time depends on the amount of product. It is necessary to learn how to feel about, and the pellet will burn. With some experience it will come. So, when you feel that burning of sludge is about to begin, the last time remove the foam and remove the pan from the heat. Place the pan on the burner and the third again transfused thin stream of oil from the second to the third pan so that the sediment remains in the second pan. If everything is correct in the previous stages, the third pan you will not be any foam or residue. The third pot is likely to test the quality of the product than for its purification. So, to make sure the oil is completely clear, you can briefly turn the fire at full power. Clean oil over high heat does not boil and do not form scum and sludge. High heat turns on for 10 - 15 seconds, no more. If holding to long, you risk turning your oil into soap. This risk is especially great if you are not well washed with soda pot, which cleans it from scale. And indeed the scale on the walls pots can give saponification oil at high temperature. Therefore, one must remember the two extremes that are not allowed in this process: lack of heating oil leaves it with water, and the oil can go bad, and fraught with overheating and burning of oil saponification . Oil, you'll get is amber-yellow color, a pleasant smell and taste. Remember these symptoms. They will be for you a criterion of quality oil, cooked on the fire. Summary Preparation: 1. Ware. Ideally - the spherical shape of the bottom (bulge outwards). Metal - a thick, preferably steel (inside) iron or duralumin cauldron. 2. Fire. Constant, the smallest (but not to the point of absurdity). The smallest on the gas stove with a splitter - enough. When the butter melts, it should not boil and bubble much. Her surface should be slightly "worry" in the thick of the product should be mysterious rotating white particles (there are many). 3. Raw. Butter. Best village Weighted (see below) or Finnish - Valio, for example, or Anchor. Look at the label. Ingredients - butter, not margarine, vegetable fats and mysterious ... 4. Process. Patience. Once again, patience. A long process. Do not stand over it. The first wave of foam removed and forgotten. Stir from time to time. Less than 1 kg should not do. Yield 700 g of pounds. The more you have, the more time. Nutty smell is not strong, but perceptible, though not used to and you can not catch. Then landmark - transparency. Ready Guy becomes completely transparent, white mass ceases to float part of its dense bunch settles on the bottom part is left to float on top. This is a signal that it is time to stop the process. Avoid browns on the bottom, acrid smoke and unpleasant odors. What should be done properly Guy. 1.In one day at 20 C to solidify. 2.To be homogeneous. 3.Do not be divided into fractions. 4. Be beautiful (yellow as the sun) 5. When re-heating (cooking anything on it) does not burn, does not smoke, does not foam. 6. Good smudge (especially on freshly baked bread) 7.Making desire to eat them alone.
Guy from the village of oil sold by weight
Preparation of ghee from the village of oil sold by weight - a personal experience:
I bought a whole pound on trial, topilos it quickly (about an hour or a little less - only a pound), even the foam never took off when it became uniformly translucent yellow, removed from the heat and later carefully pour into a jar. To my great surprise, the oil froze completely in half an hour after the cold. At room temperature, and the day was hot - under 30 degrees. Produce a smooth, with a wonderful aroma and taste, no hint of graininess. So it remained tight, even in the 30-plus degree heat. Of the oil, or even like in Moscow, and I could not get out of the most expensive varieties. So those who have the opportunity to buy a simple loose oil - I recommend to try to cook from it ghee. I know that in Moscow in the markets sell the oil. I do not know whether it is always a quality, but it's worth it, because this is not an ideal ghee obtained by peretopki oil from packs.
Guy (ghee) in Ayurveda
Oil Guy (ghee) in Ayurveda is considered one of the most sattvic foods. sattvic - so blessed, divine. Such is the performance of the oil Guy (ghee) give Vasant Lad and David Frawley in his book "Herbs and Spices": Guy (ghee) increases Ojas - subtle essence of all tissues. It enhances all types of Agni, increases energy digestive processes and the action of enzymes in the body, without starting with Pitt. It applies in particular to dzhatharagni (digestive fire of the small intestine) and bhutagni (fiery force of the liver that controls the transformation of the food). It does not clog the liver as other oils and fats, and in contrast, gives it strength. Oil Guy (ghee) feeds Maji Thach (bone marrow and nervous tissue), as well as the brain. Increasing Ojas, it has a positive effect on all the delicate tissues of the body, including the Shukra-dhatu (reproductive tissue). Through the power it gives Ojas Tejas - fire of the mind - and thus enhances medhagni - the fire of intelligence and perception. With these properties, it is an excellent anti-aging, tonic for the mind, the brain and nervous system. It is good for Vata and Pitta. Guy With oil (ghee) is often used Ayurvedic herbs all bitter, sweet flag, amalaki, ashwagandha, gotu kola, bringaradzh, gokshura, pomegranate, jasmine, manzhishta, licorice, the composition of Triphala, garlic, Shatavari and many others .
The benefits of dairy products
Foods such as cheese, butter, yogurt, fermented baked milk, buttermilk - all considered useful, nutritious, being in the mode of goodness and bringing good. In Ayurveda, dairy products are even used in the treatment of diseases such as AIDS, cancer and so on. It is believed that ghee and butter - man rises, increase the enthusiasm (people without enthusiasm can not be engaged in spiritual practices), nourish the mind, improve the ability to distinguish the person. When used correctly, dairy products - a person can eat and grow in goodness. Vedas say that one and only one cow products sufficient for the existence of human life. And if you pay attention to that, how did the shepherds, and the village where Krishna lived and what they do - then you take that as a matter of fact - they lived and ate only one dairy products. For any yoga - is recommended to use milk (once again remind you of the right to use, that is, to the time of use). For people who practice pranayama yoga - recommened to eat dairy products in the first place - because they clean and magnifies prana.
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