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What did cooks use 100 years ago?
On 18/02/2013 10:49 AM, James Silverton wrote:
>> >> One of his sisters died of a cerebral heamorage in her mid 40s and >> his younger brother died of a heart attack at 49. >> > Doesn't stop him being lucky in the genetic sweepstakes even if > cardiologists keep changing their minds. Eggs and olive oil are back in > again; not smoking or cheese unfortunately :-( I knew when my uncle died of a heart attack before 50 that my chances were higher. I confess to feeling relieved that my older brother had a heart attack at 50, deluding myself into thinking that he was the one who had inherited the problem and that I didn't have to worry. I never did eat many eggs. I used butter sparingly, did not eat a lot of french fries or other deep fried foods. I used to cut the fat off meat, and avoided high fat meats like sausages. I did not eat a lot of cheese. Basically, I never was really big into most of the foods that you are supposed to avoid. Though.... donuts and coffee every day. :-( After my heart incident I made a few changes. I had to start eating more regular meals and increase my fruit and raw vegetable intake. |
What did cooks use 100 years ago?
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What did cooks use 100 years ago?
On Feb 18, 11:46*am, sf > wrote:
> On Mon, 18 Feb 2013 07:55:02 -0800 (PST), A Moose in Love > > > wrote: > > > My Father fondly remembered the days back home in the old country > > (Hungary) when they would get a slice of rye bread spread with duck or > > goose fat. *Some sliced hot peppers, raw garlic, and you're good to > > go. > > btw, I had my 3 medium sized cloves of raw garlic this morning. > > Do you eat everything with peppers these days? *My ex-SIL is married > to a Hungarian now and she says they don't call it "food" unless there > are peppers (not necessarily hot, just peppers of some kind) > somewhere. *That might be a slight exaggeration, but apparently they > do like their peppers. *:) > No. Not necessarily. But certain Hungarian dishes like Lecso, Goulash, Chicken Paprikash, Potato Paprikash all ask for pepper(Sweet Paprika, and sometimes hot Paprika). I usually put hot peppers in every one of those dishes as well, unless guests are coming. Not all Hungarian dishes use peppers. AND peppers are relatively new to Hungary anyway.(500 or so years) The Turks introduced them. Also, Europeans stumbled across the pepper in the New World. Today for lunch I had Potatoes Paprikash minus the sour cream. A good dose of sweet Paprika, and I used cayenne for the heat. http://www.cosmicchile.com/xdpy/kb/c...r-history.html > -- > Food is an important part of a balanced diet. |
What did cooks use 100 years ago?
On 2/18/2013 12:47 PM, Dave Smith wrote:
> On 18/02/2013 10:49 AM, James Silverton wrote: > >>> >>> One of his sisters died of a cerebral heamorage in her mid 40s and >>> his younger brother died of a heart attack at 49. >>> >> Doesn't stop him being lucky in the genetic sweepstakes even if >> cardiologists keep changing their minds. Eggs and olive oil are back in >> again; not smoking or cheese unfortunately :-( > > > I knew when my uncle died of a heart attack before 50 that my chances > were higher. I confess to feeling relieved that my older brother had a > heart attack at 50, deluding myself into thinking that he was the one > who had inherited the problem and that I didn't have to worry. > > I never did eat many eggs. I used butter sparingly, did not eat a lot > of french fries or other deep fried foods. I used to cut the fat off > meat, and avoided high fat meats like sausages. I did not eat a lot > of cheese. Basically, I never was really big into most of the foods > that you are supposed to avoid. Though.... donuts and coffee every > day. :-( > > After my heart incident I made a few changes. I had to start eating > more regular meals and increase my fruit and raw vegetable intake. > > > Even with normal probabilities or Bayesian statistics, the fact that a sibling has succumbed does not lessen the probability that you will too. In fact, by establishing that a genetic tendency has applied, your probability is *increased* unfortunately. -- Jim Silverton (Potomac, MD) Extraneous "not" in Reply To. |
What did cooks use 100 years ago?
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What did cooks use 100 years ago?
On Monday, February 18, 2013 2:44:21 PM UTC-5, Michel Boucher wrote:
> wrote in news:d1ffe86c-a21c-4fe9-9344- > > : > > > > > Eat a dick. > > > > Plonk > > > > -- > > Traditions are group efforts to keep the unexpected > > from happening. > > > > -- Barbara Tober Plonk?!? What the **** is this, 1989? |
What did cooks use 100 years ago?
On 18/02/2013 9:50 AM, Michel Boucher wrote:
> Dave Smith > wrote in > : > >> Why do you say probably not salted? They didn't have >> refrigerators and the salt is a preservative. I would be >> inclined to think that it probably would be salted. > > However, salting is a commercial process and people who churned > their own butter would not salt it. Besides they had cold rooms > (or dépense as it was called in Québec). > I don't know where you got the idea that salting butter is a commercial process. From what I have read over the years I was under the impression that people who churned their butter salted it. I don't know why, if the people who churned their own butter did not salt it, why commercial dairies would start adding salt. It seems more likely to me that they would do it for the same preservation reasons and to try to match the taste that people were used to. Salted butter has a much longer shelf life than unsalted, and 100 years ago they may have had cold rooms but the butter still had to be transported and sold. That is a generation who were starting to move to big cities. There is not even reason to suggest that people woo years ago churned their own butter. I was born in 1950. I don't think I even saw unsalted butter until about 1970. |
What did cooks use 100 years ago?
On 2/18/2013 3:29 PM, Dave Smith wrote:
> I don't know where you got the idea that salting butter is a commercial > process. From what I have read over the years I was under the impression > that people who churned their butter salted it. I don't know why, if the > people who churned their own butter did not salt it, why commercial > dairies would start adding salt. It seems more likely to me that they > would do it for the same preservation reasons and to try to match the > taste that people were used to. Salted butter has a much longer shelf > life than unsalted, and 100 years ago they may have had cold rooms but > the butter still had to be transported and sold. That is a generation > who were starting to move to big cities. There is not even reason to > suggest that people woo years ago churned their own butter. > > I was born in 1950. I don't think I even saw unsalted butter until about > 1970. > My mid 1800s edition of Mrs Beeton's Household Management refers to salt butter. |
What did cooks use 100 years ago?
On 2/17/2013 5:53 PM, Kalmia wrote:
> I was making some biscuits today for my chicken pot pie and, as I poured in my safflower oil, I wondered what the cook of yore used? Lard? Butter? > 100 years ago my family was probably using schmaltz from chickens or other fowl. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
What did cooks use 100 years ago?
"S Viemeister" > wrote in message ... > On 2/18/2013 3:29 PM, Dave Smith wrote: > >> I don't know where you got the idea that salting butter is a commercial >> process. From what I have read over the years I was under the impression >> that people who churned their butter salted it. I don't know why, if the >> people who churned their own butter did not salt it, why commercial >> dairies would start adding salt. It seems more likely to me that they >> would do it for the same preservation reasons and to try to match the >> taste that people were used to. Salted butter has a much longer shelf >> life than unsalted, and 100 years ago they may have had cold rooms but >> the butter still had to be transported and sold. That is a generation >> who were starting to move to big cities. There is not even reason to >> suggest that people woo years ago churned their own butter. >> >> I was born in 1950. I don't think I even saw unsalted butter until about >> 1970. >> > My mid 1800s edition of Mrs Beeton's Household Management refers to salt > butter. It does indeed, but I am getting a wee bit confused here, I thought the question referred to US. Did US have Mrs Beeton? -- -- http://www.shop.helpforheroes.org.uk/ |
What did cooks use 100 years ago?
On Monday, February 18, 2013 2:44:21 PM UTC-5, Michel Boucher wrote:
> wrote in news:d1ffe86c-a21c-4fe9-9344- > > : > > > > > Eat a dick. > > > > Plonk > > > > -- > > Traditions are group efforts to keep the unexpected > > from happening. > > > > -- Barbara Tober Oops, I'm afraid I'm going to have to apologize. I didn't know you were Canadian. Hey everybody, how 'bout a little heads up when there's a retard in the thread? Okay? |
What did cooks use 100 years ago?
"Ophelia" > wrote in message ... >> During the war years to provide a snack my grandmother would cut a >> thick slice of bread aka 'doorstep', smear it with chilled meat >> drippings then sprinkle well with coarse salt. Probably give people a >> heart attack today just thinking about it :) > > Nooooooooooooo we had that too!!! Absolutely delicious:)) > In the mid 60s, I had a summer job at Batchelor's Foods and at morning tea-break, one could get a couple of slices of bread and dripping as a snack. The dripping was from the previous day's roasts. Graham |
What did cooks use 100 years ago?
"Dave Smith" > wrote in message ... > On 18/02/2013 9:26 AM, Jim Elbrecht wrote: > >> Ahhh--- Puts me in mind of a friend who stayed with our family in the >> 50's in exchange for housekeeping & cooking duties. Detta fried >> bread in the grease left in the pan from hamburgers. Then salted it >> until it tasted more of salt than grease. >> >> I salivate when thinking about that hot salty grease dribbling down my >> chin. I should ask my cardiologist how many times a week I >> could return that to my diet.<g> >> > > On weekends my father had bacon and eggs for breakfast. He used to take > several slices of bread and fry them until they were brown and crispy in > the bacon fat. He called it "dip". He had no heart problems. > Same for me but we called it fried bread. My mouth is watering at the thought of it (I don't have a cholesterol problem). Graham |
What did cooks use 100 years ago?
On 2/18/2013 4:43 PM, Ophelia wrote:
> "S Viemeister" > wrote >> On 2/18/2013 3:29 PM, Dave Smith wrote: >> >>> I don't know where you got the idea that salting butter is a commercial >>> process. From what I have read over the years I was under the impression >>> that people who churned their butter salted it. I don't know why, if the >>> people who churned their own butter did not salt it, why commercial >>> dairies would start adding salt. It seems more likely to me that they >>> would do it for the same preservation reasons and to try to match the >>> taste that people were used to. Salted butter has a much longer shelf >>> life than unsalted, and 100 years ago they may have had cold rooms but >>> the butter still had to be transported and sold. That is a generation >>> who were starting to move to big cities. There is not even reason to >>> suggest that people woo years ago churned their own butter. >>> >>> I was born in 1950. I don't think I even saw unsalted butter until about >>> 1970. >>> >> My mid 1800s edition of Mrs Beeton's Household Management refers to >> salt butter. > > It does indeed, but I am getting a wee bit confused here, I thought the > question referred to US. Did US have Mrs Beeton? > I thought it was a general question - the OP did not specify US. |
What did cooks use 100 years ago?
Janet Bostwick wrote:
> > On Sun, 17 Feb 2013 15:53:30 -0800 (PST), Kalmia > > wrote: > > >I was making some biscuits today for my chicken pot pie and, as I poured in my safflower oil, I wondered what the cook of yore used? Lard? Butter? > > lard, maybe bacon grease. Yes, they had no notion of saturated fat causing cardiovascular disease. Without that, lard is the best baking and deep frying fat, and bacon fat is a darn good fat for pan frying, especially when it's already in the pan. Fry the bacon, then the eggs, then the bread. Mmmmmm, I used to do that all the time the first couple years of college. (Then I took a biochemistry course which taught me the error of my ways.) |
What did cooks use 100 years ago?
On Monday, February 18, 2013 4:38:57 PM UTC-5, Janet Wilder wrote:
> 100 years ago my family was probably using schmaltz from chickens or > > other fowl. Did you ever see the footage of Izhak Perlman and his schmaltz cooking routine? Not AHA approved, but sure looked tasty. |
What did cooks use 100 years ago?
On 2/18/2013 2:44 PM, Michel Boucher wrote:
> wrote in news:d1ffe86c-a21c-4fe9-9344- > : > >> > Plonk > Glad you figured that one out, Michel ;) |
What did cooks use 100 years ago?
"notbob" > wrote in message ... > On 2013-02-18, Jim Elbrecht > wrote: > >> That's about the era of the farm family we had as friends growing up. >> I'd just add that lard was used for *all* pastry-- a lard pie crust in >> a country diner always brings a smile to my face-- damn the 'innards' >> of a pie. > > The same dilemma faces Mexican restaurants. Lard (manteca) has long > been a mainstay of Mexican cooking. Try and find one that still uses > it. More likely to see "no trans fats" on the menu and get tortillas and > refritos made with GMO canola oil. (yuk!) Soybean oil is most frequently used in the restaurants here. |
What did cooks use 100 years ago?
On 2/18/2013 4:43 PM, Ophelia wrote:
> > > "S Viemeister" > wrote in message > ... >> On 2/18/2013 3:29 PM, Dave Smith wrote: >> >>> I don't know where you got the idea that salting butter is a commercial >>> process. From what I have read over the years I was under the impression >>> that people who churned their butter salted it. (snippage) >>> >>> I was born in 1950. I don't think I even saw unsalted butter until about >>> 1970. >>> >> My mid 1800s edition of Mrs Beeton's Household Management refers to >> salt butter. > > It does indeed, but I am getting a wee bit confused here, I thought the > question referred to US. Did US have Mrs Beeton? > The original question doesn't specify a country, it was just a general question. Just what [fat] did cooks use [for pastry]? The thread drifted to salted vs. unsalted butter. I'm with the folks who say even those who churned their own butter probably added salt as a preservative. Jill |
What did cooks use 100 years ago?
"Janet Bostwick" > wrote in message ... > On 18 Feb 2013 14:57:53 GMT, notbob > wrote: > >>On 2013-02-18, notbob > wrote: >> >>> The same dilemma faces Mexican restaurants. Lard (manteca) has long >>> been a mainstay of Mexican cooking. Try and find one that still uses >>> it. More likely to see "no trans fats" on the menu and get tortillas >>> and >>> refritos made with GMO canola oil. (yuk!) >> >>BTW, I use bacon grease for greasing up all my baking pans and cooking >>eggs and pan frying. I don't eat that much bacon, but I fix it for >>Mom all the time. I usta get real rendered manteca from the >>carniceria around the corner, which they got from their home made >>chicharróns. Some things I still miss about CA. (sniff) >> >>nb > > try this from Alton Brown: > http://tinyurl.com/avw2r4h > > Janet US I frequently hear about using bacon grease for things but when I was growing up, we never used it. Not sure why. My mom only ever had Wesson oil, Blue Bonnet Margarine or Crisco. The kind that came in a big tub. The other day I was telling her of the biscuits I had made for my daughter. They were less than thrilling to me having made countless batches of biscuits over the years. So much so that I didn't even use a recipe. I told her I had used whole wheat flour, Nucoa (margarine) and water. Daughter loved them so that's all that matters. My mom looked shocked and said something like... Margarine!? Why would you put *that* in biscuits!? And I replied it was because I couldn't use butter. And then she asked me why someone would put butter in biscuits? And I was like... Well! What do *you* use then? She just got a confused look on her face and said that she didn't know. I suspect that she doesn't know because hers were always made of Bisquick! I have no clue when they first came out with the stuff so I assume at some point she must have had to make them from scratch. Nowadays she doesn't even do that. She just buys the frozen ones, already baked. Recently, she got angry with my dad for making a smart remark. She had been bringing leftovers to the place where he lives now and the manager complimented her on her cooking and said she would have to bring some recipes. My dad told the manager that the recipes were whatever the package said to do. And really this is for the most part true! Yes, she did do some things from scratch, but mostly, no. Bacon grease was saved in some sort of old jar and when it was full, the jar was tossed out. So I never learned to cook with bacon grease. We didn't have bacon too terribly often. But I do remember her cooking it with her bacon press. Once it was down, she would clean all traces of grease out of it, spray it with Pam or prior to that being on the market, use a tad of Wesson oil and fry the eggs. Once in a while I would make a scramble for my husband that started with a few pieces of bacon that had been cooked in the pan, then crumbled. There was plenty of grease in there and it never occurred to me to remove it and replace it with something else. Heck! If you're going to eat the bacon, why not eat all of it? From there I would add whatever I had in the house. Always some thinly sliced potatoes, then perhaps some peppers and onions, maybe even broccoli because he loves the stuff. Then when that was all done, add some eggs to scramble and cheese if you have it. Yummy stuff! |
What did cooks use 100 years ago?
"Jim Elbrecht" > wrote in message ... > wrote: > >>On Mon, 18 Feb 2013 07:37:22 -0500, Jim Elbrecht > >>wrote: > > -snip- >>> >>>There are a couple diners in upstate NY that serve lard pie crust >>>pies. I rarely eat desert-- but if I spot an uber-flaky pie on the >>>counter I'll have to try it. >>> >>>Jim >> >> >>I always make lard pastry, can't be beat, freezes well too. > > Freezes after cooking- or before? If after, I might try it with my > next meat pies. [I finally found a store that carries lard- it isn't > common in these parts] > >> >>During the war years to provide a snack my grandmother would cut a >>thick slice of bread aka 'doorstep', smear it with chilled meat >>drippings then sprinkle well with coarse salt. Probably give people a >>heart attack today just thinking about it :) > > Ahhh--- Puts me in mind of a friend who stayed with our family in the > 50's in exchange for housekeeping & cooking duties. Detta fried > bread in the grease left in the pan from hamburgers. Then salted it > until it tasted more of salt than grease. > > I salivate when thinking about that hot salty grease dribbling down my > chin. I should ask my cardiologist how many times a week I > could return that to my diet.<g> My MIL used to make fried dough. I was never offered any. She took it somewhere. I think to church bingo or something. I couldn't fathom this so I asked her specifically what it was? She just looked at me like I was an idiot and told me that it was fried dough! I still don't know. But I assume it was bread dough. |
What did cooks use 100 years ago?
"Dave Smith" > wrote in message ... > On 18/02/2013 10:28 AM, Nancy2 wrote: >> On Feb 18, 8:31 am, Dave Smith > wrote: >>> On 18/02/2013 9:26 AM, Jim Elbrecht wrote: >>> >>>> Ahhh--- Puts me in mind of a friend who stayed with our family in the >>>> 50's in exchange for housekeeping & cooking duties. Detta fried >>>> bread in the grease left in the pan from hamburgers. Then salted it >>>> until it tasted more of salt than grease. >>> >>>> I salivate when thinking about that hot salty grease dribbling down my >>>> chin. I should ask my cardiologist how many times a week I >>>> could return that to my diet.<g> >>> >>> On weekends my father had bacon and eggs for breakfast. He used to take >>> several slices of bread and fry them until they were brown and crispy in >>> the bacon fat. He called it "dip". He had no heart problems. >> >> That was probably due to genes. >> >> > > > One of his sisters died of a cerebral heamorage in her mid 40s and his > younger brother died of a heart attack at 49. And they didn't eat that fried bread. Did they? |
What did cooks use 100 years ago?
"Dave Smith" > wrote in message ... > On 18/02/2013 9:50 AM, Michel Boucher wrote: >> Dave Smith > wrote in >> : >> >>> Why do you say probably not salted? They didn't have >>> refrigerators and the salt is a preservative. I would be >>> inclined to think that it probably would be salted. >> >> However, salting is a commercial process and people who churned >> their own butter would not salt it. Besides they had cold rooms >> (or dépense as it was called in Québec). >> > > > I don't know where you got the idea that salting butter is a commercial > process. From what I have read over the years I was under the impression > that people who churned their butter salted it. I don't know why, if the > people who churned their own butter did not salt it, why commercial > dairies would start adding salt. It seems more likely to me that they > would do it for the same preservation reasons and to try to match the > taste that people were used to. Salted butter has a much longer shelf life > than unsalted, and 100 years ago they may have had cold rooms but the > butter still had to be transported and sold. That is a generation who were > starting to move to big cities. There is not even reason to suggest that > people woo years ago churned their own butter. > > I was born in 1950. I don't think I even saw unsalted butter until about > 1970. My grandma always salted hers. There is the notion that salt will cover up a spoiled taste. I don't know if this is true or not. But those who cotton to this notion claim that one should only buy the unsalted so they can tell if it is spoiled or not. I do not buy the unsalted unless the recipe specifically calls for it. I think salted tastes better. |
Dittos on the non-salted butter angle. I did not know there was an unsalted variety till I was full growed. 1949 starting point here.
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What did cooks use 100 years ago?
Dave Smith > wrote in
: > Salted butter has a much longer shelf > life than unsalted, and 100 years ago they may have had cold > rooms but the butter still had to be transported and sold. So it's a commercial process. People who churned their own butter could make as much or as little as they needed and transport it easily from the churn to the cold room (a few steps) with no loss of flavour. Besides, salt is in massive quantities in foods that don't need salt, all from commercial processes aimed at extendiung shelf life well into the next millenium. -- Traditions are group efforts to keep the unexpected from happening. -- Barbara Tober |
What did cooks use 100 years ago?
jmcquown > wrote in news:aofqqiF4airU1
@mid.individual.net: >> Plonk >> > Glad you figured that one out, Michel ;) I allow for quite a bit of latitude when it comes to rude behaviour but there is a limit. -- Traditions are group efforts to keep the unexpected from happening. -- Barbara Tober |
What did cooks use 100 years ago?
On 18/02/2013 7:50 PM, Michel Boucher wrote:
> jmcquown > wrote in news:aofqqiF4airU1 > @mid.individual.net: > >>> Plonk >>> >> Glad you figured that one out, Michel ;) > > I allow for quite a bit of latitude when it comes to rude behaviour > but there is a limit. > You allowed him a lot more slack than I did. |
What did cooks use 100 years ago?
On Monday, February 18, 2013 7:47:35 PM UTC-5, Michel Boucher wrote:
> Dave Smith > wrote in > > : > > > > > Salted butter has a much longer shelf > > > life than unsalted, and 100 years ago they may have had cold > > > rooms but the butter still had to be transported and sold. > > > > So it's a commercial process. People who churned their own butter > > could make as much or as little as they needed and transport it > > easily from the churn to the cold room (a few steps) with no loss > > of flavour. Besides, salt is in massive quantities in foods that > > don't need salt, all from commercial processes aimed at extendiung > > shelf life well into the next millenium. > > > > -- > > > > Traditions are group efforts to keep the unexpected > > from happening. > > > > -- Barbara Tober Which part of "you're wrong" (stated by multiple people) did you not understand? You're Canadian. Not the sharpest knives in the drawer. I can accept that Canadians were too bone stupid to salt things to preserve them, but why do you insist that the rest of the world is as backward? |
What did cooks use 100 years ago?
On Monday, February 18, 2013 7:50:00 PM UTC-5, Michel Boucher wrote:
> jmcquown > wrote in news:aofqqiF4airU1 > > @mid.individual.net: > > > > >> Plonk > > >> > > > Glad you figured that one out, Michel ;) > > > > I allow for quite a bit of latitude when it comes to rude behaviour > > but there is a limit. > > > > -- > > > > Traditions are group efforts to keep the unexpected > > from happening. > > > > -- Barbara Tober I allow for quite a bit of latitude when it comes to stupidity. YOU have exceeded that latitude. |
What did cooks use 100 years ago?
On Monday, February 18, 2013 8:00:30 PM UTC-5, Dave Smith wrote:
> On 18/02/2013 7:50 PM, Michel Boucher wrote: > > > jmcquown > wrote in news:aofqqiF4airU1 > > > @mid.individual.net: > > > > > >>> Plonk > > >>> > > >> Glad you figured that one out, Michel ;) > > > > > > I allow for quite a bit of latitude when it comes to rude behaviour > > > but there is a limit. > > > > > > > > > You allowed him a lot more slack than I did. Imagine my regret, **** stick. |
What did cooks use 100 years ago?
Janet Bostwick wrote:
> On Sun, 17 Feb 2013 15:53:30 -0800 (PST), Kalmia > > wrote: > >> I was making some biscuits today for my chicken pot pie and, as I poured in my safflower oil, I wondered what the cook of yore used? Lard? Butter? > > lard, maybe bacon grease. > Janet US Unfortunately, shortening also existed back then (and earlier). |
What did cooks use 100 years ago?
On 18/02/2013 7:47 PM, Michel Boucher wrote:
> Dave Smith > wrote in > : > >> Salted butter has a much longer shelf >> life than unsalted, and 100 years ago they may have had cold >> rooms but the butter still had to be transported and sold. > > So it's a commercial process. People who churned their own butter > could make as much or as little as they needed and transport it > easily from the churn to the cold room (a few steps) with no loss > of flavour. Curiously, when I checked out some sites about churning your won butter it said to add salt, about 1 tsp.salt per pound of butter. > Besides, salt is in massive quantities in foods that > don't need salt, all from commercial processes aimed at extendiung > shelf life well into the next millenium. We must see things differently. You seem to think that people who made their own butter didn't worry about preserving it. I think of them as the generations who preserved a lot of their own foods and tended to use lots of salt. ..... bacon, salt pork, salt fish etc. |
What did cooks use 100 years ago?
On 2/18/2013 8:22 PM, Jean B. wrote:
> Janet Bostwick wrote: >> On Sun, 17 Feb 2013 15:53:30 -0800 (PST), Kalmia >> > wrote: >> >>> I was making some biscuits today for my chicken pot pie and, as I >>> poured in my safflower oil, I wondered what the cook of yore used? >>> Lard? Butter? >> >> lard, maybe bacon grease. >> Janet US > > Unfortunately, shortening also existed back then (and earlier). > > My mother's mother probably used lard when it was available. But I'm fairly sure she switched to shortening later. I grew up with my mother using Crisco for all sorts of things. I never really gave it much thought. Jill |
What did cooks use 100 years ago?
On Mon, 18 Feb 2013 20:22:31 -0500, "Jean B." > wrote:
>Janet Bostwick wrote: >> On Sun, 17 Feb 2013 15:53:30 -0800 (PST), Kalmia >> > wrote: >> >>> I was making some biscuits today for my chicken pot pie and, as I poured in my safflower oil, I wondered what the cook of yore used? Lard? Butter? >> >> lard, maybe bacon grease. >> Janet US > >Unfortunately, shortening also existed back then (and earlier). Shortening has existed for as long as folks baked, all fats are shortening... hydrogenated shortening has not been around very long, only about 100 years. http://www.sentinel-standard.com/art...NEWS/120819900 |
What did cooks use 100 years ago?
On 2/18/2013 4:43 PM, Kalmia wrote:
> On Monday, February 18, 2013 4:38:57 PM UTC-5, Janet Wilder wrote: > >> 100 years ago my family was probably using schmaltz from chickens or >> >> other fowl. > > Did you ever see the footage of Izhak Perlman and his schmaltz cooking routine? Not AHA approved, but sure looked tasty. > I'll have to Google for it. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
What did cooks use 100 years ago?
On Mon, 18 Feb 2013 15:34:25 -0800, "Julie Bove"
> wrote: > >"Dave Smith" > wrote in message ... >> On 18/02/2013 9:50 AM, Michel Boucher wrote: >>> Dave Smith > wrote in >>> : >>> >>>> Why do you say probably not salted? They didn't have >>>> refrigerators and the salt is a preservative. I would be >>>> inclined to think that it probably would be salted. >>> >>> However, salting is a commercial process and people who churned >>> their own butter would not salt it. Besides they had cold rooms >>> (or dépense as it was called in Québec). >>> >> >> >> I don't know where you got the idea that salting butter is a commercial >> process. From what I have read over the years I was under the impression >> that people who churned their butter salted it. I don't know why, if the >> people who churned their own butter did not salt it, why commercial >> dairies would start adding salt. It seems more likely to me that they >> would do it for the same preservation reasons and to try to match the >> taste that people were used to. Salted butter has a much longer shelf life >> than unsalted, and 100 years ago they may have had cold rooms but the >> butter still had to be transported and sold. That is a generation who were >> starting to move to big cities. There is not even reason to suggest that >> people woo years ago churned their own butter. >> >> I was born in 1950. I don't think I even saw unsalted butter until about >> 1970. > >My grandma always salted hers. There is the notion that salt will cover up >a spoiled taste. I don't know if this is true or not. But those who cotton >to this notion claim that one should only buy the unsalted so they can tell >if it is spoiled or not. I do not buy the unsalted unless the recipe >specifically calls for it. I think salted tastes better. Salt will not cover the taste of rancid butter. I know this from experience. JB > |
What did cooks use 100 years ago?
"S Viemeister" > wrote in message ... > On 2/18/2013 4:43 PM, Ophelia wrote: >> "S Viemeister" > wrote >>> On 2/18/2013 3:29 PM, Dave Smith wrote: >>> >>>> I don't know where you got the idea that salting butter is a commercial >>>> process. From what I have read over the years I was under the >>>> impression >>>> that people who churned their butter salted it. I don't know why, if >>>> the >>>> people who churned their own butter did not salt it, why commercial >>>> dairies would start adding salt. It seems more likely to me that they >>>> would do it for the same preservation reasons and to try to match the >>>> taste that people were used to. Salted butter has a much longer shelf >>>> life than unsalted, and 100 years ago they may have had cold rooms but >>>> the butter still had to be transported and sold. That is a generation >>>> who were starting to move to big cities. There is not even reason to >>>> suggest that people woo years ago churned their own butter. >>>> >>>> I was born in 1950. I don't think I even saw unsalted butter until >>>> about >>>> 1970. >>>> >>> My mid 1800s edition of Mrs Beeton's Household Management refers to >>> salt butter. >> >> It does indeed, but I am getting a wee bit confused here, I thought the >> question referred to US. Did US have Mrs Beeton? >> > I thought it was a general question - the OP did not specify US. Ok. When I am here, I try to take everything to be US related unless specified otherwise. If it was asked in the UK group I would have answered that accordingly. I didn't know what was used in US 100 years ago so didn't respond. -- -- http://www.shop.helpforheroes.org.uk/ |
What did cooks use 100 years ago?
"jmcquown" > wrote in message ... > On 2/18/2013 4:43 PM, Ophelia wrote: >> >> >> "S Viemeister" > wrote in message >> ... >>> On 2/18/2013 3:29 PM, Dave Smith wrote: >>> >>>> I don't know where you got the idea that salting butter is a commercial >>>> process. From what I have read over the years I was under the >>>> impression >>>> that people who churned their butter salted it. > (snippage) >>>> >>>> I was born in 1950. I don't think I even saw unsalted butter until >>>> about >>>> 1970. >>>> >>> My mid 1800s edition of Mrs Beeton's Household Management refers to >>> salt butter. >> >> It does indeed, but I am getting a wee bit confused here, I thought the >> question referred to US. Did US have Mrs Beeton? >> > The original question doesn't specify a country, it was just a general > question. Just what [fat] did cooks use [for pastry]? The thread drifted > to salted vs. unsalted butter. I'm with the folks who say even those who > churned their own butter probably added salt as a preservative. No it didn't specify but surely you can see that in a group peopled mostly by Americans ... I didn't think she was asking about UK. Who knows? -- -- http://www.shop.helpforheroes.org.uk/ |
What did cooks use 100 years ago?
"graham" > wrote in message ... > > "Dave Smith" > wrote in message > ... >> On 18/02/2013 9:26 AM, Jim Elbrecht wrote: >> >>> Ahhh--- Puts me in mind of a friend who stayed with our family in the >>> 50's in exchange for housekeeping & cooking duties. Detta fried >>> bread in the grease left in the pan from hamburgers. Then salted it >>> until it tasted more of salt than grease. >>> >>> I salivate when thinking about that hot salty grease dribbling down my >>> chin. I should ask my cardiologist how many times a week I >>> could return that to my diet.<g> >>> >> >> On weekends my father had bacon and eggs for breakfast. He used to take >> several slices of bread and fry them until they were brown and crispy in >> the bacon fat. He called it "dip". He had no heart problems. >> > Same for me but we called it fried bread. My mouth is watering at the > thought of it (I don't have a cholesterol problem). We called it 'dip':) -- -- http://www.shop.helpforheroes.org.uk/ |
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