2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
A slice of warm bread covered with delicious butter - is there a more wonderful start to the day? Maybe just a warm croissant smelling of butter. Or a melting piece of butter on a hot potato? Or maybe it's the smell of melting butter for pancakes or even better - for crispy sweet baklava!
These and many more appetizing incarnations of the oil make him one of the most sought-after participants in the kitchen field around the world. As old as the world, revered and denied over the centuries, today it rests calmly on the pedestal of the most recognized culinary products.
This biggest appetite provoker among dairy products has a very ancient history. It was born about 10,000 years ago, along with the process of domesticating cows. It is known that the Sumerians did it by whipping the cream from the milk. The Romans used it more for beauty - it was the ideal product for moisturizing the skin and massaging the hair.
But throughout the dark Middle Ages the oil remains in the corner of cooking - it is not accepted as a quality fat, but rather is considered poor in ingredients. Unlike lard, which was revered. It was not until the 15th century, and especially in the 16th, that it took a remarkable step in culinary treatises, witnessing what was happening to the masses of the aristocracy.
At this time the oil makes a breakthrough in the Church as well. During this period, she allows it, albeit of animal origin, on fasting days, when Christians are not allowed to eat meat. The result is not long in coming - in the 17th and 18th centuries, butter, along with bacon, became the most widely used fat. In the 19th century and for most of the 20th century, butter was even a symbol of social division and a key product of French gastronomy, the queen of world cuisine.
This recognition continued after the deprivations of World War II. Glorious, the 30s of the last century continue in full force and purchasing power literally explodes. Still valued for its taste and qualities, butter consolidates its status on one of the pillars in the kitchen of the bourgeoisie.
But, of course, as often happens, at one point his confession turns its back.
In the 1970s, many factors contributed to this - the demonization of fats, the fashion of Mediterranean cuisine, the new standards for a slim body and the emergence of the chefs of the "new kitchen", who denounced it as dangerous to health. The damage was done.
But, fortunately, justice prevails and lovers of delicious food are rewarded. Today the oil he finally found his place as an excellent food taster and a friend of cooking, full of possibilities. The cooks are rehabilitating the oil - raw or cooked - in their recipes and after 40 years of contradiction with saturated fatty acids, research proves that all fatty acids contribute to the proper functioning of the body.
And as a cover for this, a scientific study by the LaSalle Beauvais Polytechnic Institute clearly shows that cooking with butter does not pose a health risk, as butter is an ideal cooking fat - it itself shows how to cook healthily. It is enough to have a good eye and wait to get a hazelnut color. If he wants to continue cooking, he must add a few drops of water to be able to the oil to keep all its aromas without burning!
And that's all! Let's enjoy it!
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