Apr
22

The Glories of Ghee

Lisa on April 22nd, 2009

While “ghee” may sound like something exotic and strange, if you’ve eaten lobster, you’ve probably sampled it–it’s also known as clarified butter or drawn butter.  (Very occasionally, people call it butter oil.)  “Drawn” butter describes its true nature:  butter that has had the milkfat solids drawn or skimmed off of it.  Since it’s the milk [...]

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Mar
7

Properties of Oils

Lisa on March 7th, 2009

No pictures today, folks–this is a big topic and a very serious one.  I hope you’ll stick with me as I give you the bare brushstrokes of the picture.
Oils and fats form the basis of our food preparation:  we use them for cooking, baking, and roasting.  We dress our salads with them, season our stir-frys [...]

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Oct
12

Grocery Economics 101

Lisa on October 12th, 2008

Grocery economics are quirky: the more industrialized the product is (i.e., enriched, refined, processed), the cheaper it is. The more untouched the product is (whole, unadulterated, organic), the more expensive it is. In any other industry, the equation would be flipped; when it comes to food, however, less does cost more.
Most of [...]

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