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TEAAAA! | by Arivia | 2006-08-08 07:19:47 |
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Small hint for cooking with eggs: | by ideur | 2006-08-08 07:31:36 |
| Joining the butter side |
by SciSSorS |
2006-08-08 09:14:01 |
eggs ( eieren in dutch ) are often grouped together with milk products. We group them together under "zuivel", I learned that UK english will group them as "dairy"
A wiki lookup tells me : "Eggs and milk products are in some circumstances grouped together under the heading of dairy" (they once had milkmen selling both)
There's another reason to fry eggs in butter instead of in oil: we have to IMPORT these cooking-resistant oil types. I've never seen someone cook things in "local oils", as would be coleseed oil or sunflower oil. The cooking-resistant olive oil is OK, but not to be used for "everything".
Butter comes from local cows (not many sheep around to be milked, nor goats) so it adds less "transport pollution" to my food.
So wouldn't the porc fat (reuzel), but it's difficult to cook with. Butter will sizzle when it gets "hot enough", but both olive oil and porc fat don't sizzle (I suppose they contain less water?) so sometimes they are way too hot before I add my "other ingredients".
That's what makes it almost impossible to make a white "roux" (bechamel?) using other kinds of fat than butter: it will most surely turn brown. |
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