I use extra virgin olive oil to cook with almost exclusively. It’s healthful qualities have been touted a lot in recent years. I use it for health and for taste. On occasion, however, nothing beats the taste of butter. Different brands vary widely in the amount of salt that has been added to the butter. For that reason when I cook I always use unsalted butter. With unsalted butter I have control over the amount of salt in the finished dish. However, you probably will prefer salted butter on your bread and toast.
Butter burns quickly so either make sure your heat is low or watch it when you use it. Butter gives a rich creamy flavor to dishes and because it is a fat, it allows you to absorb the fat-soluble vitamins A, D, E, and K. Fat gives satiety and flavor to food so unless you are on a strict diet don‘t eliminate fats from your foods.
European butters do have a different taste, but they carry a hefty price tag. If you treat yourself, use it on toast so you can really enjoy the richer flavor. I always buy the store brand of butter and I wait for it to go on sale. Stock up when it’s on sale and store it in the freezer. Frozen unsalted butter lasts 5-6 months.
Do not use margarine. The taste is not the same and margarine is not a real food it is a manufactured food.
Cooking is easier than you think and you and your family are worth the time and effort it takes.
Simple cooking idea: Store any unused wine in a covered glass jar in the refrigerator.
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