Welcome to Day 1!!!
We are going to mix in posts from various blogs throughout this challenge. Here is one from Scott Kustes, one of my clients when I was running Crossfit Chaos back in Kentucky.
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Happy February Everyone!!!
ReplyDeleteHere is a recipe for an alternative use to cooking oil. It is taken from Mark's Daily Apple, a blog that I would recommend checking out. Mark Sisson is the author of "The Primal Blue Print", a book that we all have seen floating around the compound. What Mark writes is very informative, put in words that make sense & will help anyone who is struggling with the Paleo Diet. I came across this recipe recently & am thrilled to try it. As a Chef, one of my favorite ingredients to use is butter. I started to get a little concerned when I was going to have to take it out of my normal eating routine. I was, however, relieved when Mark posted this recipe. The recipe is a mixture of coconut oil & clarified butter or ghee. Clarified butter is a process of melting butter over a period of time to remove the moisture & milk solids, then it is strained & has a wonderful golden color & nutty flavor. With the removal of the milk fats, you are left with pure, golden butter fat goodness.
Here's the recipe & procedure:
1 # Unsalted Butter
Place Butter in a medium size pot & place over medium heat.
When the butter starts to bubble & has melted, turn heat to medium-low. A white foam will start to appear, this is the beginning of the separation of the milk fats. You will want to remove this foam with a spoon, by just skimming the top. This process can take about 15 minutes & can turn into a disaster if not watched carefully. A good sign that the butter is finished is there will be a brownish colored ring just at the top of the level of the butter on the inside of the pan.
Next, you will want to strain the butter into some storage device. The butter is extremely hot, so be careful & don't pour it into plastic. A colander lined with a coffee filter or paper towels works fine.
For the pound of butter you melt, you should get about 2 cups of clarified butter.
When you have strained the butter, it should be pure & golden. With it still warm, you can now add a cup of coconut oil. If you don't want a strong coconut flavor, add a little less. Stir the butter with the oil until it is well blended. You should start to see the mixture start to solidify.
Not only is this a healthy alternative to the use of oil, but it also gives food a great sweet & nutty flavor. The other advantage is that this butter/coconut oil can stay at room temperature, covered, next to your stove, for months without spoiling.
Ghee is available at most health food stores, but is expensive. I would recommend finding a little more expensive unsalted butter & use that. It's cheaper in the long run.
Here is the link to Mark's Blog:http://www.marksdailyapple.com/
He goes into detail why this is a good thing.
Enjoy!!!