FINALLY some long term fats for my stores.
Mar 20, 2014 4:40:47 GMT 10
SA Hunter, sentinel, and 1 more like this
Post by shinester on Mar 20, 2014 4:40:47 GMT 10
Fats are an essential element in cooking and for your diet; According to Australia RDI, they should make up 2% by weight and 7% by kilojules of your diet. So when considering 'long term' storage of up to 20 years this becomes a problem. Up until now, I have kept 'some' olive oil in tins which is ok for a couple of years if sealed but won't last past that. Coconut oil, having a better shelf life but also a much greater price was one possibility, though it was rated at only around 4 years in ideal conditions. Tinned butter was another possibility, but again it's only rated at a few years. Then I after a few leads I came across these articles;
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"Because it's canned and pasteurized right in the airtight can, ghee's shelf life is a minimum of 10 years (and likely longer). In other products, water is a major culprit in shortening shelf life; the moisture content of our ghee is less than 1% (compared to 8% for ordinary butter). Ghee keeps for months without refrigeration even after opening as long as you keep out all water and other contaminants; be sure to serve from the container only with a clean and DRY spoon each time. (Opened ghee may be refrigerated if you choose, but if you do, beware of allowing condensation to form on the container's inside rim where it can get into the ghee and cause spoilage.) Our canned ghee is stamped with the manufacturing date, but no expiration date because because it has passed the USDA test demonstrating it has a shelf life in excess of five years."
- Source
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How to store ghee? Ghee Rancidity?
Properly made ghee, and properly stored ghee remains good and does not become rancid for several decades at room temperature.
For long term storage, use an opaque container with air tight closure and store in dark cool dry place.
'Properly-made' ghee must meet all the three following criteria
1. All the moisture must have been removed.
2. After the moisture has evaporated, the milk-solids must have been toasted at 250° F till fully caramelized.
3. All the milk-solids must have been removed.
The ghee must be butter-fat without any moisture and milk-solids.
- Source
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It's mostly used in Indian cooking and of course you can find it from those stores and a while back when I was looking for it [not knowing how long it could last] I couldn't find it in the supermarkets, though I'm guessing it's probably in the Indian section or in larger coles/safeways. Failing that you can get it from; HERE, which have stores throughout Victoria and sell online. Make sure you can get the tinned kind for the best storage container.
NSW company selling ghee; HERE
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"Because it's canned and pasteurized right in the airtight can, ghee's shelf life is a minimum of 10 years (and likely longer). In other products, water is a major culprit in shortening shelf life; the moisture content of our ghee is less than 1% (compared to 8% for ordinary butter). Ghee keeps for months without refrigeration even after opening as long as you keep out all water and other contaminants; be sure to serve from the container only with a clean and DRY spoon each time. (Opened ghee may be refrigerated if you choose, but if you do, beware of allowing condensation to form on the container's inside rim where it can get into the ghee and cause spoilage.) Our canned ghee is stamped with the manufacturing date, but no expiration date because because it has passed the USDA test demonstrating it has a shelf life in excess of five years."
- Source
--------
How to store ghee? Ghee Rancidity?
Properly made ghee, and properly stored ghee remains good and does not become rancid for several decades at room temperature.
For long term storage, use an opaque container with air tight closure and store in dark cool dry place.
'Properly-made' ghee must meet all the three following criteria
1. All the moisture must have been removed.
2. After the moisture has evaporated, the milk-solids must have been toasted at 250° F till fully caramelized.
3. All the milk-solids must have been removed.
The ghee must be butter-fat without any moisture and milk-solids.
- Source
-----------
It's mostly used in Indian cooking and of course you can find it from those stores and a while back when I was looking for it [not knowing how long it could last] I couldn't find it in the supermarkets, though I'm guessing it's probably in the Indian section or in larger coles/safeways. Failing that you can get it from; HERE, which have stores throughout Victoria and sell online. Make sure you can get the tinned kind for the best storage container.
NSW company selling ghee; HERE
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