Mixing Ghee with Other Ingredients
I was mixing wet ingredients together for a muffin recipe, and I prepared the eggs, water and vanilla extract. I melted Ghee butter in the microwave, and tried to cool it down some. I then combined the eggs/water/vanilla and melted ghee together, and that is where I have been having problems. Some of what I did:
1) Parts of the Ghee started to harden, causing chunks
2) The eggs did come out of the fridge; the water was roughly room temperature, maybe a bit below
I don't know if that would happen if I used normal butter instead of Ghee, but is there an optimal way to melt Ghee, and not have it harden and have everything mix together well?
Best Answer
There's two methods for this, which can also be combined.
The first, as several people have mentioned, is to make sure that the eggs and water are slightly above room temperature. At 27C/80F ghee (and, for that matter, butter) is liquid, so if you can ensure that the rest of the batter is that temperature, it will stay liquid when mixed. The easiest way to do this is to heat the water (to, say, 35C). Make sure to let the ghee cool a bit before adding, though, otherwise you may cook the eggs.
The second method is the one used for French sweet crepes, where you must add melted butter to a cold batter. In this method, you rapidly agitate the batter (using a whisk or a blender) while pouring the butter in, in a thin stream. The butter still solidifies, but it hardens into tiny pieces which are well distributed in the batter.
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What can you add ghee to?
Ghee is perfect for frying, roasting, and sauteing meats, fish, veggies, and eggs. You can use ghee as a condiment on a baked potato or roasted squash. Ghee can be used like butter on bread and bagels. It can also be used in place of butter or oil for baking.Can you use ghee instead of butter in baking?
In baked goods for which a strong, buttery flavor is desirable, it can replace butter at a 1:1 ratio. Substituting ghee for butter works best with items that are baked at high temperatures and served warm, such as breads and cookies.Do you Stir ghee before using?
The butter will foam as the moisture evaporates. You don't need to stir at this point.How do you cook with a gee?
Ghee can be swapped for vegetable oil or coconut oil in baked goods or used for saut\xe9ing and deep-frying. Or simply melt it and spread it on bread for a snack, pour it over popcorn, or drizzle it on vegetables before serving.More answers regarding mixing Ghee with Other Ingredients
Answer 2
If the ghee was too hot, the eggs would cook on contact with it, so you can simply increase the temperature. Melting it in a heavy bowl (ceramic or Pyrex) would hold a bit more heat, even at sensibly low temperature, so that might help. You may have let it cool too much - it will drop to just above it's melting point, then the addition of cold stuff will take up the latent heat required for it to solidify.
Allowing the eggs to come up to room temperature would help, but the easiest thing might be to take the chill off the water - using near-boiling water for about one part in three or four with the rest cold is a common way to do this in breadmaking, for example. Many muffin recipes use milk, and that can be warmed just a little in the microwave.
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