Information: Clarified butter. Many Indian cooks use a ghee substitute derived from vegetable oil; this is available from Asian stores. Ghee should keep several months in the fridge. Preparation: 1. Heat butter over low heat in a heavy pan. Skim off any floating particles. 2. Maintain the heat just below the simmer for 1 hour. 3. Strain through several layers of cheesecloth.
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|Serving Size: 1 Serving (224g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1606 (100%)|
|Amt Per Serving||% DV|
|Total Fat 181.7g||242 %|
|Saturated Fat 115.1g||575 %|
|Monounsaturated Fat 47.1g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 481.6mg||148 %|
|Sodium 24.6mg||1 %|
|Potassium 53.8mg||1 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 1.9g||3 %|
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Calories per serving: 1606
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