Understanding Ghee, in my opinion, takes away the unknown; and having it by the stove at the ready makes a good amount of sense.
Ghee is butter which has been cooked over a low heat until the milk solids start to brown, giving a little nutty caramelized flavor. The process is very similar to clarified butter how it removes the water but cooks the milk solids.
This removal of the water allows for a higher smoke point of over 460 degrees F. It is high in omega-3s and butyric acid, creating goodness for your gastrointestinal tract.
In Ayurveda medicine, Ghee is prized for it's digestive, anti-inflammatory properties and helps with ones memory. Ghee even has a mythic beginning from centuries ago where the deity Prajapati greated Ghee from nothing.
We say use Ghee to fry in! Especially potatoes! The high smoke and its essence of butter flavor, while at the same time being awesome for you... That is hard to beat.
Not all Ghee is created equal. It starts with the cows and what they eat. These grass fed cows live in the natural pastures of Northern California. These cows help create a European style cultured butter, which is then slow cooked to produce this Ghee.
It is all these elements together that matter, and all of them together is what creates this excellent Ghee from Hey Boo. Try some now and if you haven't tried Hey Boo's, you should!
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Interesting ingredients, found in interesting places.
From century-old traditions to something completely new, we like knowing where they come from, who makes them, how they're made, and what they taste like. Some are ingredients Chefs or customers have asked us to find. Others are discoveries. We taste, test and use everything before we share it with you. Not just what it is, but why we like it. Maybe you'll like it, too.
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At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. -Marie
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I just wanted to say I love making dark chocolate with your cocoa powder. It works so well. Thank you! -Angela
Love this cocoa powder. Thanks - in Hawaiian: Mahalo! -Kate
Hi! Such fun to learn more about what you carry. I am enjoying being your customer. -JMH
I’ll never be a cook, but I look forward to your newsletter every Saturday and dream. Thank you! -Loraine
Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth
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The best part is the little bit of history -John
The description of the food is so descriptive -Risha
The marshmallow story is why I love chefshop. That, and Fallot mustard. -Erin
For the breadth and quality of its offerings, nothing equals ChefShop.com. In addition to well-chosen examples of an Italian kitchen's staples...there are excellent products from other parts of the world and, in season, fresh salmon from the Northwest, plus an item that has all but disappeared from neighborhood markets, genuinely tree-ripened, sugary fruits." -Marcella & Victor Hazan
We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
I love receiving these emails! So thoughtfully crafted and filled with advice and tips. Thanks so much for taking the time to write them up. -Diane
When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat
Hello! This Italian pizza flour is so amazing! I have been making sourdough pizza dough for a few years now and it’s never been as delicious as when I make the dough with the Caputo 00 flour from your shop. Grazie mille! -Scotty
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Thank you for everything, we love your company!:) -Gordy
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Best Cocoa Ever
If you care about using the best cocoa on the face of the planet, buy this. -Angela
Thank you so very much! I really appreciate it. Also your shop is awesome and it’s always a joy getting packages from y’all in the mail. -Peter
Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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