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Butter : a rich history
Edifying from every point of view--historical, cultural, and culinary. David Tanis, author of A Platter of Figs and Other Recipes It s a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manie, croissants, pate brisee, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best. A fascinating, tasty read . . . And what a bonus to have a collection of essential classic butter recipes included. David Tanis, author of A Platter of Figs and Other Recipes Following the path blazed by Margaret Visser in Much Depends on Dinner, Elaine Khosrova makes much of butter and the ruminants whose milk man churns. You will revel in dairy physics. And you may never eat margarine again. John T. Edge, author of The Potlikker Papers: A Food History of the Modern South Butter proves that close study can reveal rich history, lore, and practical information. All that and charm too. Mimi Sheraton, author of 1,000 Foods to Eat Before You Die Irresistible and fascinating . . . This is one of those definitive books on a subject that every cook should have. Elisabeth Prueitt, co-owner of Tartine Bakery The history of one of the most delectable ingredients throughout our many cultures and geography over time is wonderfully churned and emulsified in Khosrova s Butter . . . Delightful storytelling. Elizabeth Falkner, author of Demolition Desserts: Recipes from Citizen Cake.
Book
Nutritional Analysis of Elote Tamales Cooked in a Hybrid-Solar Cooker
Cooking traditional meals using a solar cooker is often challenging because it may require maintaining temperatures of 63 to 180°C for extended periods. A popular Mesoamerican/Mexican dish, “tamale,” is a vapor-cooked corn dough meal/flour wrapped inside corn husk, which may be prepared in a solar cooker. However, its nutritionally rich variety, “elote tamal” prepared from ground fresh corn kernels of tender corncobs with added sugar, fresh milk, and butter, becomes unpalatable under such solar cooking. The initial slow rise in temperature leads to the fermentation of the dough-milk mix and degrades the product. We show that an auxiliary electric heater boosting the temperature at the initial period in an electric-solar hybrid cooker can overcome this limitation. Furthermore, we found significant differences in the total sugar and titratable acidity in the slow-cooked elote tamal. These differences are associated with the incipient fermentation introduced in the milk-containing dough mix during the slow heating stage in traditional solar cooking. We analyzed and compared the protein, fat, moisture content, ash, total sugars, total fibers, titratable acidity, and color of elote tamales prepared under four different cooking conditions. Milk-based tamales under solar cooking require an additional thermal booster at the initial stage to avoid fermentation and eventual loss of quality of the cooked dish. This research is also relevant to the solar cooking of other milk-based meals.
Journal Article
