On Butter
Butter is a firm fat that's made by churning (agitating) cool cream. Cream, its unadulterated state, is an emulsion of fat within water: little butterfat globules within thin lipoprotein membranes,...
View ArticleSweet Cream Butter
Most American butters (as well as most Canadian and British butters) are "sweet cream" butters, which means that they're made from cream that hasn't been allowed to sour at all. This was a big selling...
View ArticleCultured Butter
Cultured butters are a lot like sweet cream butters, save for the fact that they're made with cream that's been allowed to ferment slightly. Lactic acid go to work on the sugars in the cream,...
View ArticleLard
Lard is fat from a pig. However good lard is made from not just any ol' pig fat. It comes from the region around the kidneys. This "leaf lard" as it's called has the mildest flavor and a nice firm...
View ArticleSuet
Suet is beef fat, though not just any beef fat. It's taken from the kidney region of the steer, so in that way it's analogous to leaf lard from a pig. What's special about suet is that it's mild...
View ArticleMargarine
Margarine is a vegetable oil-based fat that was created as a less expensive alternative to butter. Indeed the composition of margarine is very similar to butter, about 80% fat and 15% water, so the...
View ArticleSchmaltz
Schmaltz is fat from a chicken. You don't see it around much anymore, but once it was a very common thing in Germany and Austria, and among the peoples who emigrated from there, notably the Ashkenazi...
View ArticleShortening
Shortening is pure vegetable oil, hydrogenated to give it a firm texture. It's different from margarine (another hydrogenated fat) in that it was not created to be a substitute for butter, but rather...
View ArticleOil
Oils are liquid fats. They are derived from plant sources (seeds, nuts, that sort of thing) and like animal fats have been in use by human beings for thousands of years. Speaking generally, they're...
View ArticleClarified Butter
Clarified butter is what you get when you heat butter to the point that the milk proteins curdle and settle out, the minerals and sugars clump and rise to the top, and much of the water boils away....
View ArticleOn Butter
Butter is a firm fat that's made by churning (agitating) cool cream. Cream, its unadulterated state, is an emulsion of fat within water: little butterfat globules within thin lipoprotein membranes,...
View ArticleSweet Cream Butter
Most American butters (as well as most Canadian and British butters) are "sweet cream" butters, which means that they're made from cream that hasn't been allowed to sour at all. This was a big selling...
View ArticleCultured Butter
Cultured butters are a lot like sweet cream butters, save for the fact that they're made with cream that's been allowed to ferment slightly. Lactic acid go to work on the sugars in the cream,...
View ArticleLard
Lard is fat from a pig. However good lard is made from not just any ol' pig fat. It comes from the region around the kidneys. This "leaf lard" as it's called has the mildest flavor and a nice firm...
View ArticleSuet
Suet is beef fat, though not just any beef fat. It's taken from the kidney region of the steer, so in that way it's analogous to leaf lard from a pig. What's special about suet is that it's mild...
View ArticleMargarine
Margarine is a vegetable oil-based fat that was created as a less expensive alternative to butter. Indeed the composition of margarine is very similar to butter, about 80% fat and 15% water, so the...
View ArticleSchmaltz
Schmaltz is fat from a chicken. You don't see it around much anymore, but once it was a very common thing in Germany and Austria, and among the peoples who emigrated from there, notably the Ashkenazi...
View ArticleShortening
Shortening is pure vegetable oil, hydrogenated to give it a firm texture. It's different from margarine (another hydrogenated fat) in that it was not created to be a substitute for butter, but rather...
View ArticleOil
Oils are liquid fats. They are derived from plant sources (seeds, nuts, that sort of thing) and like animal fats have been in use by human beings for thousands of years. Speaking generally, they're...
View ArticleClarified Butter
Clarified butter is what you get when you heat butter to the point that the milk proteins curdle and settle out, the minerals and sugars clump and rise to the top, and much of the water boils away....
View Article
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