Since I have started to write about food in addition to my cooking and food photography I noticed that I became also more and more curious to learn more about the different ingredients which I use so naturally during my daily cooking. Therefore I started to travel the world wide web to get more information about these little important heroes of the food scene which make it possible that you can prepare all those wonderful different kind of dishes. One ingredient, which already captivated me for some time is butter, because you can use it in so many different ways. Even in the Indian cuisine, which I like very much, Ghee is a very important ingredient. As a result of my little research journey I can present you now my 10 thoughts about butter. – And as there are so many further ingredients to discover, I decided that I want to start a column with the title 10 Thoughts about.. In addition to the thoughts, I also want to introduce always a matching recipe and I hope that you will have some fun while accompanying me on my research tours to find out more about this or that ingredient. And here are now my 10 Thought about..Butter:
- According EU Regulation butter has to contain at least 82 percent milk fat1).
- Butter can be relatively well frozen 2).
- Where milk for butter from cows that have eaten plenty of fresh grass, it is usually yellowish, whereas milk from cows that have especially received (not dye-enriched) concentrate and hay leads to a rather white coloured butter 3).
- For butter, the water content must not exceed 16 percent 4).
- In ancient times, butter was used for medicinal purposes 3).
- The argument that margarine has less cholesterol than butter has not withstood scientific verifications 5).
- The German phrase “Alles in Butter” in the sense of “Everything is in order” has its origin in the medieval times. At that time fragile items were poured in butterfat to protect them during transport 3, 6).
- By far most of the butter is manufactured in India. 2010, India’s share in total world production was 50.8% 7).
- In 2010 New Zealand was the world’s largest exporter of butter 7).
- The Indian ghee is clarified butter, which is prepared after certain methods 8).
And how you can prepare your own ghee you can read in this recipe.
- 500 g butter (diced)
- Melt the butter while stirring in a pot without brown it. Boil the butter up briefly and let it foam.
- Then let it cook on low heat for about 30 minutes and skim regularly the whey foam.
- When the butter is clear and golden yellow, strain it through a paper towel into a glass jar, let it cool and seal it. The ghee keeps up in the fridge for several months.
- 1) http://www.margarine-institut.de/presse2/index.php3?rubrik=1&id=78 (letzter Besuch: 11.01.2013)
- 2) http://www.molkerei-bgl.de/Milchlexikon.html?milchlexsuch=Butter (letzter Besuch: 11.01.2013)
- 3) http://de.wikipedia.org/wiki/Butter
- 4) http://www.was-wir-essen.de/abisz/butter.php (letzter Besuch: 11.01.2013)
- 5) http://www.efsa.europa.eu/de/press/news/nda040831.htm (letzter Besuch: 11.01.2013)
- 6) http://www.allesinbutter.de/Begriffsbedeutung/begriffsbedeutung.html (letzter Besuch: 11.01.2013)
- 7) http://www.landwirtschaft.sachsen.de/landwirtschaft/download/Ueberblick_Milch_Welt_2011-03-31.pdf (letzter Besuch: 11.01.2013)
- 8) http://de.wikipedia.org/wiki/Ghee#Ghee (letzter Besuch: 11.01.2013)