All posts tagged: butter

Author’s Note

It all began with bread …. It was the lousy store-bought bread that set me on the quest to change the way I bought, prepared and consumed food. Growing up in Germany in the 1970’s sourdough brown bread was part of the staple diet. I had no idea at the time that the bog standard grey bread was actually a form of soured rye bread. As a kid I just thought that this was what bread should be.  Nor did I find it particularly exceptional. We ate grey bread all the time. For breakfast, for supper and as a snack in between. The bread would always be spread with thick butter though the toppings varied. For breakfast either jam or cheese or a boiled egg. For supper cold meat and cheeses with gherkins. Sometimes with soured cream and cherry jam. If there is a national dish for Germany then the humble grey bread has got to be it. Many associate German baking with the “Torte”. I have to admit they look impressive but they always remind me …

ANIMAL FATS

Animal fats are referred to as saturated fats for the simple reason that they contain, as a percentage, more saturated fats than vegetable oils. In cooler climates – particularly those of northern Europe – saturated animal fats are solid at room temperature not liquid. A saturated fat is a more stable fat meaning that it is less likely to go rancid when exposed to light, oxygen and heat and thus is suitable for frying, roasting and baking. All of the traditional animal fats listed below have been used by populations since time immemorial, unless religious belief required them to abstain from eating one particular animal. In kosher food, for example, the pig is not eaten hence lard is forbidden but goose fat has always been a prized ingredient. In India the Hindu never eats suet and tallow drippings from rendered beef – but they are happy to eat ghee (derived from butter). To the list of animal fats should also be added the oils that derive from fish. For those populations living close to seas, …