Monday, January 28, 2008

ghee comes from cows

I’ve gone a little roti cuckoo.

speaking of hungry lately i am SUPER addicted to thosai ghee
moi: i mean i always like thosai but now that i've discovered thosai ghee i never looked back
moi: tat and tandoori chicken

Ah Choy: hahhaha...
moi: last 2 weeks i have it every meal every day
moi: gila or not??
Ah Choy: a lil

Last Saturday, as I was seated among knowledgable mamak kakis, the ghee debate ensued. Miss YinYin asked us what exactly was ghee? I said it came from cows. Everyone disagreed. According to them ghee comes from coconuts. That really threw me off the ball court ‘cos all the while I believed that ghee came from cows. ‘Cos, like, Miss Leong back in BM tuition used to make me memorize Simpulan Bahasa books every month and the phrase “Lembu punya susu, sapi punya nama” literally meant that ghee comes from cows!! The thought of ghee NOT coming from cows disturbed me so I consulted my sinsei: Wikipedia :)

Ghee is a class of clarified butter
that originated in the Indian subcontinent, and is important in Indian and Egyptian cuisines also in Ethiopian/Eritrean cuisines. Ghee is made by simmering unsalted butter in a large pot until all water has boiled off and protein has settled to the bottom. The cooked and clarified butter is then spooned off to avoid disturbing the milk solids on the bottom of the pan. Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation and remains moisture-free.

Like any clarified butter, ghee is composed almost entirely of saturated fat. The American Heart Association recommends choosing dishes prepared without ghee.Ghee has a very high smoke point and doesn't burn or smoke easily during cooking. Because ghee has the more stable saturated bonds (i.e., it lacks double bonds which are easily damaged by heat) it is not as likely to form the dangerous free radicals when cooking

Ayurvedic texts describe many diverse mind/body benefits. For example,
Absorption: Ghee is an integral part of the practice of ayurvedic herbal formulation. Since ghee is an oil, it can bond with lipid-soluble nutrients and herbs to penetrate the lipid-based cell membranes of the body. It is stated to increase the potency of certain herbs by carrying the active components to the interior of the cells where they impart the most benefit.
Digestion: The ayurvedic texts say that ghee helps balance excess stomach acid, and helps maintain/repair the mucus lining of the stomach.
Mild Burns: Like aloe, ghee is said to prevent blisters and scarring if applied quickly to affected skin. Also, ghee stored over a longer time has more medicinal value.
Mind: Ghee is said to promote all three aspects of mental functioning -- learning, memory and recall.
Ayurvedic Balance: Ghee balances both Vata (the dosha that controls movement in mind and body) and Pitta (the dosha that controls heat and metabolism).
Eating ghee is also believed to enhance virility and sexual potency. Excessive consumption of ghee is known to cause bromhidrosis

Phew!! Ghee really does come from cows. I can sleep soundly now.

P.S, disclaimer: images and text courtesy of Wikipedia

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