2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The soul of the kitchen and a faithful friend on the way to delicious food, butter has a very important place in the big world of cooking. Both the aroma and the consistency, even the type of the dish, depend on it. It connects, combines, elevates the flavors and ingredients of millions of dishes in kitchens around the world. But before the large selection of oil stand, do we know how to distinguish quality oil from fake?
Since the time of the ancient Romans, the production of oil has not developed much, and the industrial processes of its preparation have been concentrated mainly in speed and hygiene. The cow's milk is again skimmed, the fresh cream ripens in some, pasteurized in others, beaten… The resulting mixture is salted or not, and then packaged. About 20 liters of whole milk are needed to get 1 kg butter!
The name "oil" is reserved only for the product containing 80-82% fat. You can choose oils that contain up to 30% frozen cream. They are considered high quality oils and are usually marked with "fin" or "fine". Super quality, "extra-fine" are those whose cream is not subjected to freezing or the rare "raw oils" made from cream that is simply chilled.
Of course, the quality of the cream is very important, but what most distinguishes oils from each other, is the traditional stage of beating in the production process. It should not be reduced to a simple mixing, but should also contain the slow ripening of the cream. This is exactly what the incomparable gives taste of butter.
The color, texture and tastes vary according to the diet of the cows, the season, the climate and the soil. Some oils have a flexible texture and a sharper taste, others are softer. In any case, the good oil has a uniform color from cream to light yellow.
Keep in mind that oil does not like light, air and heat. As it reflects the taste of the food, it also attracts all the smells of its roommates in the refrigerator. Keep it cool in its original packaging or in a special hermetically sealed container.
Freezing it works well and it's okay to have frozen butter at home, but don't keep it for more than three months.
How to find your way around the store - here is the opinion of a dairy director - the Frenchman Frederic Bourgeois. And the French can be trusted for this:
It's important not to be tempted by packaging or labels and to know what to buy. There are many brands that imitate a traditional product that they do not actually offer. The perceived quality is often different from the actual quality. Depending on the use, the requirements for butter are different - in the kitchen it is one thing, in confectionery it is another. For table oil, quality is of great importance, and the pleasure will be doubled when it comes to oil produced by breaking.
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