Podcasts about Clarified butter

Have you heard of ghee? It holds a revered place in culinary traditions worldwide and has been used in Indian and Pakistani cultures for thousands of years. This golden, nutty substance also boasts medicinal properties in Ayurvedic practices. But what exactly is it? And is ghee better than butter? Tune in to find out.  Shownotes: yournutritionprofs.com Do you have a nutrition question you'd like us to answer? Let us know! Contact Us on our website or any of the following ways:yournutritionprofs@gmail.comYouTubeInstagram Facebook

In this special 100th episode, the 2Gs, our gourmands and geeks, Sadaf and Archit, are spreading some love with ghee. Together, they explore: What did Ibn-e-Batuta find out about ghee in India? Are there health benefits to consuming ghee? What is Bilona ghee? What do the texts of Ayurveda, Rigveda and other Indian mythologies say about ghee? How is ghee used in Hindu rituals? What are the scientific properties of ghee? Sit back, enjoy this century-worthy effort and make some laddus while our 2Gs churn out this conversation. Important links to geek out more Article: The Untold Story of Indian Ghee by Aditya Raghavan Article: Ghee: A Short Consideration from an Ayurvedic Perspective Book: Essential Ayurveda by Shubhra Krishan Video: How many litre milk are used to make 1kg Bilona ghee? Video: Top 5 reasons to eat ghee everyday by Dr. Hansaji Yogendra Book: Foods that Changed History: How Foods Shaped Civilization from the Ancient World to the Present by Christopher Cumo You can follow Sadaf Hussain & Archit Puri on their Instagram handle Sadaf Hussain: @sadaf_hussain  Archit Puri: @thehustlingglutton Subscribe & listen to the podcast on Spotify, Apple podcasts, Gaana, Amazon Music or any other podcast app. Do follow IVM Podcasts on social media. We are @IVMPodcasts on Facebook, Twitter, & Instagram. Disclaimer: The views, opinions, and statements expressed in the episodes of the shows hosted on the IVM Podcasts network are solely those of the individual participants, hosts, and guests, and do not necessarily reflect the official policy or position of IVM Podcasts or its management. IVM Podcasts does not endorse or assume responsibility for any content, claims, or representations made by the participants during the shows. This includes, but is not limited to, the accuracy, completeness, or reliability of any information provided. Any reliance you place on such information is strictly at your own risk. IVM Podcasts is not liable for any direct, indirect, consequential, or incidental damages arising out of or in connection with the use or dissemination of the content featured in the shows. Listener discretion is advised.See omnystudio.com/listener for privacy information.

Welcome family !! This episode will be on the details to ghee ! Which is used in south eastern countries for a very long periods. Is this clarified butter / ghee healthy or not is all sum up in this episode . So go check out this episode and give some love and follow this podcaste

Desi Ghee / Clarified Butter - Punjabihttps://prasadayurveda.com/Discount Code - NAVKIREN10Music by Alundra - Smile - https://thmatc.co/?l=9A64E743

Desi Ghee / Clarified Butter - Punjabihttps://prasadayurveda.com/Discount Code - NAVKIREN10Music by Alundra - Smile - https://thmatc.co/?l=9A64E743

Raquel Tavares is the Founder and CEO of Fourth and Heart, the ghee company that has become a household name since they launched in 2015. On this episode of In the Sauce, Raquel and Ali discuss consumer education, product innovation, selling on Amazon and how Raquel built a killer brand. In The Sauce is powered by Simplecast.

Here are some of the tabs we had open up in this one:  Clarified Butter, Mormon Guy, Map of Africa.  Oh, and you know we're always trawling TheTopTens.com for what's hot and what's not really that hot. In this episode we discuss what sponsors would "be sick" to have, and then we make some weather predictions.  Later on we talk about what's really going on underneath Abe Lincoln's Top Hat (spoiler alert: it's a little dog)   I'd say we owe about $1.20 for this one all told.

Sophie Mendes van Delft is a world traveler and has lived in France, the United States, and now, Canada. She’s explored all walks of life trying to find what makes her passionate and what makes work enjoyable and ended up finding her place marketing in the food industry, where she absolutely loved how passionate the people are there. In this episode, we go into detail on social media, and the power of community, and talk a bit about the emerging Generation Z. We also talk about the really fiery hot Canadian trends in the food industry such as local food. But perhaps the most important part of the interview is the confirmation that the food industry is full of passionate individuals and that everyone, no matter if you’re a scientist, a chef, or a marketer, you’re welcomed here. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. *NEW* Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Show Notes When someone asks what you do for a living, what do you tell them in a sentence or less?: I create content and community and you can’t have one without the other What comes first, content or community?: I think content, but Sophie thinks community. The Wolfman, a chef in Canada How do you distribute content?: We have two platforms. A blog and a magazine with a different audience Restaurants Canada – Teach Industry Menu Mag – Inspires industry All social media has a different platform. For Restaurants Canada, advocacy is important so Twitter is the best Foodservice and Food Industry focuses on Instagram because it’s a very visual profile What do you like best about your job: I get to meet so many passionate people George Brown in the Ontario Region. We had a bunch United States students and they asked for advice. Someone said that in the food industry, it’s ok to change paths Describe the steps it took to get to where you are today?:I went to medical school first, and hated it. Then I went to business school and hated it. I loved food in Ontario and wanted to get into the industry but didn’t know how. One day, a lady saw that I was upset and said “just do marketing for food companies” We eat food more than we talk about it Soft skills that are important in the industry: Empathy Technical tools: The platforms themselves have a huge amount of tools. For example, Instagram can track every single post and who is looking and use hashtags to find things. Instagram Direct Question ability. Instagram also might allow you to book a restaurant in the future. Twitter is super dependent on the audience. RC show: Restaurants Canada Show in February Toronto is the food capital in the world. What is the food capital in the world?: New York, but perhaps California Local food is a very important aspect in Canada. Most of the new chefs are focused on “local”, For activism, they focus beyond local Mark Brand – Uses his network and community to end world hunger #beinghungrysucks Greasy Spoon Dinners- a way to raise money to go to places to build ways for people to get jobs and eat properly Why does your food job rock?: I get to be the bridge between the physical world and digital world and connect and engage and learn and help people. Give and Take – Adam Grant -both Sophie and I recommend this book Originals – Adam Grant The biggest challenge the food industry needs to face right now?: Mental house. For food service, long hours and lots of stress. You can’t let arguments fester and management has to lead by example. Most chefs know about this culture and are trying to amend it What is something in the food industry you’d like to know more about?: I would really like to talk to students and know why they joined the industry Generation Z – Use Snapchat, Instagram, but never facebook Musical.ly (Tik Tok) My sister is 8 years younger than me and we don’t communicate the same way. Millennials looking things up in the internet: puts up key words Generation Z: Will write questions directly to google She won’t trust the same websites I do Who inspired you to get into food?: It was an internal fire. My family was really involved in food. We would butcher animals on the kitchen floor. I loved to bake and took any opportunity to bake. What is your favorite book?: I have a ton of cookbooks. But there is one I keep going back to. Plenty and Plenty More from Yotam Ottolenghi  Favorite food: Not sure. I know I have a limit of eating cookies Adam Yee: I love smoked seabass because you get a lot of different textures and flavor that meld well. Oh, now I remember: Tartare. Had some with wild game meat Ethiopia Tartare with ingeria Clarified Butter, Berber Spices, Tartare Do you have any advice for someone who would follow your path?: Go for it. You’ll be with very driven people, people with very interesting pasts that has influenced their positions. Their passion and enthusiasm is quite inspiring. Where can we find you for advice?: Instagram @SophieYOUPI  

Patience pays off when making Rendered or Clarified Butter, also known as Ghee. A versatile tool in your cooking tool box. We hope you enjoy this episode of In The Kitchen With Mary Mac! Be sure to check us out online on Facebook and Instagram (@marymacbakehouse), Twitter (@marymacmixes & @marymacpodcast), and on our website, www.marymacpodcast.com!

Welcome to Clarified Butter, the podcast about meals, memories and milk fats. Join host Amy Allen as she talks to funny and fascinating people about the food they love and make and share and even the food they refuse to share.

Susan demonstrates how to make clarified butter