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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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![]() Pits Wrote... >> >> > Just reading this and also living in a very hot climate in Remote part of > inland WA . > Having been taking for granted the issue of butter. > For years our family well as long as I can remember really use the > following. > I have no idea what these things are called except a butter safe > Great Nan gave me when a kid this green glass heavy as heck just looked > at the bottom of it made in France 1814!~!! so was old even when Nanna > had it. > > All it is is a square bit of really heavy green glass that has like moat > between two layers and filled with *distilled* boiled water that is left > to cool. Block of butter goes inside the inner square area. > when the moat is filled to the top and lid goes on that has an edge that > fits between the inner and outer glass walls it is as air tight as you > could wish for > Butter in that has never got that rancid taste. And is always firm but > spreadable even when a 120 in the water bag. > > Before we went store bought all our butter was unsalted (old German Dairy > farmer changed the way we made butter and bread) So taste buds are trained > to the unsalted butter taste and still buy unsalted in the store. Been > wrapped in silver paper as long as I can remember. > > Some one must make these things if not will get local glass craft s lady > to see if she can make a copy (might be a new market here) ![]() > > Changing hats and gears anything in the kitchen has but 3 enemies > flys oxygen and bad bacteria (as opposed to good bacteria) > > So have just chopped a bit of butter off and placed it in cooled boiled > distilled water (we have heaps here as tap water is killer of steam irons > and radiators batteries etc) > Will do bac tests on butter beneath water and the other control slabs > one in the above dish and one in a container in the fridge. > > Is timely as some neighbours are trialling in year 2006 experiments > with goats , camel and two breeds of sheep's milk for milk and cheese > manufacture. Butter is not in the equation at the moment but why the hell > not ? > > Back to is it safe? Well never had a bad guts from any of the butter left > out in the above dish in 50+ years so guess it is safe. Actually tastes > better also. > As have all the families old milk separators and butter churns (made out > of HUON PINE ) may make up a batch with neighbours fresh milk Every home > should have a pet Jersey ![]() > > Also from experience and training what the herd eats also can have a > profound effect on the quality of the butter. With aggregation its all > blended mostly. However, for those in the east anything from Bega or King > island Or Rest of Tassie and of course New Zealand ![]() > taste and quality. > > If You can still get any thing made by Duck River they got taken out by > Bonlac but still should be in production . You will be in for a treat > and is usually cheaper than say star or allowrie. > The old myth btw of butter being bad for you is in most cases actually not > true . the Chemicals and preservatives in it may be but not the butter > itself ![]() > Providing no colouring has been used (check the labels) the more yellow > the better. Believe it or not its what the cows eat. > > If you want heart tick quality and slightly different taste and > spreadable butter from the fridge. Try this > 250 grams of unsalted butter, in a cold bowl (heat proof) > 50 cc of boiling water 50-70 cc of canola oil and mix thoroughly > almost whipping it place in sterilised bowls and back into the fridge with > glad wrap over the top. > Saves you a lot of money still gives good butter taste and "spreads" the > product further easier and better for you ![]() > > Also easier for whipping up when unexpected visitors arrive > easy garlic or herb spread. > Also good to just place inside a fish with salt pepper lemon juice wrapped > & sealed in tin foil toss on the barbie turn once > and easy as without drying the fish out or killing its inherent flavour. > Butter --------- the cooks friend ![]() > > HTH > Pits (a bit of a butter freak) Throw a bit in porridge and see what > happens ![]() > That's very interesting..Pits..Also that old Butter Chest would probably be worth a bit to a collector.. :-)) -- Bigbazza (Barry)..Oz |
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