Why It Is Important to Have Rice, Ghee and Sugar in Your Diet
In the west, we are widely used to butter, which cannot be placed for days on end since it will oxidize and go rancid, specifically in higher temperatures. However, in India and lots of countries, where before refrigeration techniques, butter could never be put, clarified butter or ghee is often used, for conservation purposes. For ever, butter has been a major cooking ingredient, Indians and also other populations have invented a unique process of cooking the butter using cold, while detaching the water, lactose and protein parts from milk. The result is to have a perfect dissociation of liquid parts from fatty parts, that is then filtered and place into jars for long conservation purposes; and this is whats called "ghee ". There are many varieties of ghees and names for doing it: in India method . "ghee" or "smel" or "gee", in Egypt refer to it "samla", in Morocco it does not take "smen ".The gap is definitely the origin...