A multicooker is a universal device with which even the most incredible ideas can be embodied in reality. Have you ever prepared real oil in a slow cooker? Now you have a chance to cook useful oil in a slow cooker. This will not be the usual butter, but ghee.

The melted oil gained popularity in ancient times, then the peasant women had to spend almost half a day at the furnace to correctly melt the oil. Now, in order to get a delicious and healthy product, it is enough to have a slow cooker - it will cope with any task.

Melted oil in a slow cooker

Melted oil is a liquid oil obtained by rolling butter. As a result of slow heating from the oil, excess fluid evaporates, as well as other impurities, and the finished product will be completely devoid of protein. Gelled oil consists only of fat. You can talk about the amazing healing properties of this product for hours. For example, Indians consider ghee with liquid gold and do not represent cooking without this product. In Russian cuisine, ghee was widely used several centuries ago, but gradually they began to forget about it. Therefore, there are few recipes for making ghee. Let's prepare ghee in a slow cooker according to an old recipe.

What products are needed:

• cream oil of good quality, with a fat content of at least 82% (it is better to take home) - 1 kg.

If you plan to make melted oil from a store product, then you are not recommended to use oil marked, because it contains a lot of extraneous impurities that, as a result of heating, will spoil the product.

How to cook oil in a slow cooker:

1. Take a kilogram of butter (unsalted) with a high percentage of fat content. If you managed to buy real homemade oil, it will be wonderful.
2. Cut the oil into pieces and put it in a pan. We set the slow cooker at 860 watts, the program "Multipovar" - 120 C for 5 minutes.
3. We are waiting for the oil to completely melt and begin to boil. Just this moment cannot be missed. At the time of boiling, reduce the temperature to 110 degrees and continue to cook in the same mode for 2.5-3 hours.
4. During the preparation of oil in the slow cooker, we constantly make sure that it does not boil, since intensive encouragement of oil can harm - the liquid will darken and will produce an unpleasant odor. If you see that the oil begins to boil in the slow cooker, lower the temperature to 100 C.
5. The melted oil in a slow cooker is prepared with an open lid. A thin film will form on a liquid oil from above, it must be periodically removed.
6. When a notifying signal sounds, hot oil can be carefully drained into ceramic or glass dishes without sediment.

With 1 kg of butter will turn out about 750 gr. ghee. The finished product needs to be cooled, closed tightly with a lid and stored in a dark cool place. By the way, if there is no refrigerator, ghee at room temperature will not deteriorate as quickly as creamy. If after cooling your oil has become granular, this indicates that you did everything right and a real useful product is in front of you.

What is the benefits of ghee:

• melted oil will not hold back carcinogens formed when heated. In oil you can extinguish and fry foods without harm to human health;
• you can store oil for a very long and without a refrigerator. The main condition is that moisture does not get inside the oil;
• in ghee, you can repeatedly fry and extinguish any products. After cooking, the oil is filtered through gauze to remove the remains of the products and poured into a clean dry container. How to understand that the oil has “served” its term: if the liquid darkened, an unpleasant odor has appeared, and when cooking it will burn - it's time to prepare a fresh portion of melted oil in a slow cooker;
• melted oil is suitable for people suffering from intolerance to protein and milk sugar;
• melted oil will improve digestion and strengthen immunity.

Oil in the multicooker Ghey

For many centuries in a row in India, the ghee of Ghee or Gi is considered “yellow gold” and indicates wealth. If the owner in the house had a good reserve of GHO, then he was considered not only rich, but also smart, since ghee, in addition to his healing force, nourishes the brain. Indians cook food preferably in melted oil. There are no secrets of its preparation, the main requirement is dishes with thick walls and bottom, high -quality oil and a little patience. Having a slow cooker in the house, we will also be able to touch the Vedic tradition and prepare the real melted oil of the Ghee.

The ingredient in this recipe is only one:

• farm butter (without salt) - 2 kg.

How to cook oil in a slow cooker:

1. A high -quality valuable product can only be prepared from real home oil of high fat content by slow evaporation.
2. Put a piece of oil in the multicooker bowl and activate the “baking” mode for 10 minutes. During this time, the oil should completely melt and start to boil. In no case should you boil oil!
3. The little secret of delicious ghee in a slow cooker - you can put as much oil in the container, but when heated it should not reach the edge of the dishes. The free space above the surface of the oil remains at least 8 cm.
4. The process of cooking oil in a slow cooker should only occur under an open lid.
5. When the oil is about to boil, switch the slow cooker to the "extinguishing" mode for 1.5 hours. Periodically remove the film from the surface.
6. During cooking from the oil, plaque and protein will be released, which will partially drop to the bottom, and partially form on the surface in the form of a thin film. You do not need to mix the contents.
7. After 1.5 hours, pay attention to the color of the oil, if the film does not form anymore, and the color of the oil has become transparent-amber, then the slow cooker can be turned off.
8. Gently pour the contents into a clean and dry container (glass jar or clay pot) through gauze, folded in several layers. Thus, you will strain the ghee, and do not throw away the sediment and foam, add pies, buns or bread to the dough for baking. Indians recommend refueling salads "sediment" as replacing sour cream. You can store foam for no more than 3 days in a cool place.

We got 1.5 kg of melted oil in a slow cooker - this is a valuable product that promotes the removal of toxins and improves complexion. Try to cook your favorite dish with ghee, and you will abandon the usual vegetable oil.

Oil in a multicooker with cabled

Have you ever tried ghee with spices? Such an interesting method for flavoring food has long been used in the oriental cuisine. If you add a little cumin to the ghee, it will acquire an unusual taste and “share” it with other products.

Ingredients:

• butter - 82% fat, homemade or store without impurities - 1.5 kg;
• jira (Indian caraway seeds) - 3 pc;
• curry - 6 leaves.

Step -by -step oil preparation in a slow cooker with spices:

1. Take a small cut of gauze and fold it in several layers. Put spices inside and tie it.
2. Turn on the slow cooker in the "extinguishing" mode for 15 minutes. Put the butter.
3. As soon as the oil begins to melt, put spices inside the pan.
4. Continue preparing ghee in the “Extinguishing” mode for 1.5 hours.
5. After preparing, the bag can be removed, and the oil is strain through gauze.
6. Pour the finished product into the container and close the lid tightly.
7. You can store ghee in a slow cooker in a closet on a shelf or in the refrigerator. In the cold, it hardens.

Oil in a slow cooker with black pepper

We often add pepper or chopped pepper or crushed to different dishes. Having a slow cooker, you can combine two components and prepare ghee with black pepper. Depending on the type of pepper, you can get aromatic oil with a slight degree of sharpness.

Products for making aromatic oil:

• fresh butter - 1.5 kg;
• black, white or dark green pepper with peas-2 tbsp.

Preparation of oil in a slow cooker with pepper:

1. Take a clean section of cotton fabric without a pattern and wrap the pepper into it.
2. Activate the "Frying" mode for 5 minutes. Put the oil in a pan. To make it quickly melted, it can be cut into pieces.
3. As soon as the oil starts to boil, put a bag of pepper in a pan and switch the multicooker into the “Extinguishing” mode for 1.5-2 hours. Its taste will depend on the duration of cooking ghee in the slow cooker.
4. When the oil is evaporated, make sure that it does not boil. If necessary, you can reduce the temperature to 100 degrees.
5. Periodically remove the film formed on the surface.
6. As soon as the liquid acquires a transparent amber tint - the oil is ready. It must be poured into dry clean container and left until completely cooled.
7. The taste of the oil will be unusual, with a slight shade of spices.

Oil in the multicooker "Fragrant"

This oil has an exquisite aroma that gives vegetable dishes a special taste. Try preparing oil with cloves and other spices, and then season the salad of patching beans with spinach or asparagus. Your family will definitely like such a salad.

Products:

• butter - 1.5 kg;
• dried cloves - 25 pcs;
• sesame seeds - 2 tbsp;
• muscular nut - 1/4 of one nut.

Preparation of oil in a slow cooker:

1. Prepare a cut of gauze and fold it in three layers.
2. Cut the nutmeg with thin strips, put the spices in the gauze bag and tie it in a knot.
3. Turn on the slow cooker in the "baking" mode for 5 minutes and put butter on the bottom of the pan. It is not recommended to use a frozen product, the oil must be fresh.
4. After the oil begins to warm up, put the bag with spices and switch the multicooker into the “Extinguishing” mode for 1.5 hours.
5. During the preparation of aromatic oil, do not close the multicooker lid, and remove the resulting film with a spatula.
6. Strain the finished oil through gauze and pour into a clean container.

Oil in a multicooker with ginger

It is customary to add ginger to many dishes, and if you fry pies or other dough products in ginger oil, then the taste and aroma of pastries will be special. We offer to use the recipe and cook aromatic oil in a slow cooker.

Products:

• fresh butter - 1.5 kg;
• ginger root - 5 cm.

How to cook oil in a slow cooker:

1. Peel the ginger and cut into equal parts.
2. Put the oil in the multicooker bowl, activate the “Extinguishing” mode for 10 minutes.
3. When the oil warms up well, add ginger and continue to cook in the “extinguishing” mode for 1.5 hours.
4. The finished oil must be filtered and poured into a glass container.

You can enrich the taste of oil with other your favorite spices. Enjoy your meal!