![]() ![]() Zamarra’s father, an Ayurvedic doctor and cardiologist, first introduced Zamarra to ghee. “I think it absorbs the smoke a little bit better than oil might,” he explains. (“Maybe not on a salad,” Broth Bar’s Yellig says, laughing.) Galen Zamarra, chef of Mas in Manhattan, likes to use ghee especially for grilling. ![]() Its high smoke point-485 degrees to be exact-means it works in countless cooking applications. It’s gonna bring more of a storyline.”īut these newer brands are focusing less on ghee’s health benefits and more on its culinary versatility. If you take a canola oil, the flavor’s not gonna change,” Yusta says, “but when you take ghee and you cook it a bit in the pan before you throw your onions or garlic or seafood in, it’s gonna give a bit more nuttiness and richness, it’s gonna give a bit more depth to the dish. Chef Charlie Yusta prizes ghee for its high smoke point and its complexity. ![]() He’s so into ghee that nearly everything he sears on his plancha is cooked in it: “from vegetables to burgers to burger buns to fish fillets.”Īt Horse's Mouth, an Asian-inspired restaurant previously in Los Angeles’s Koreatown with a new location opening soon, ghee was melted and drizzled over Maine lobster rolls it’s also the base of coconut curry mussels. Ghee rendered from cultured butter is Chef Tory Miller’s frying medium of choice for the fingerling potato chips that go with his beef tartare: “The chips get super crispy, with that buttery funkiness,” says Miller, the chef at Graze, an eclectic gastropub in Madison, Wisconsin. ![]()
0 Comments
Leave a Reply. |