Introduction of ingredients: Fat

Food in the world is very diverse and rich, divided into many types depending on ingredients and processing methods. As a result, cooking methods are formed: boiling, frying/frying, sautéing, and grilling. Only in that amount, there are two indispensable types of fat, fried/fried and sautéed. However, applying a little fat to the roast duck to make it more shiny and greasy, or adding a little oil for a bowl of soft and cool vegetable soup is not a bad choice. Saying that to see the importance of fat. Thanks to products such as oil, fat, and butter, the processing methods become much more diverse, many new dishes are born and more sublime emotions are added.

Fat is probably the first form of fat product discovered by humans due to the habit of eating grilled meat. Later, thanks to advances in agricultural production and inherent curiosity, mankind found more vegetable oil by simple methods of pressing oil-containing fruits and seeds. At the same time, avocado was also known. The first chunks of butter appeared in the milk bags of Middle Eastern travelers as their camels moved, shaking the bags and coagulating the butter. At that time, however, avocados were preferred only in Northern Europe, the Middle East and East Africa.

Today, when geographical distance is no longer an obstacle, the cultural interference, especially the dishes and cooking methods of one land is easily disseminated and accepted in other places. Modern people are also not strict with ingredients that have a specific flavor or are significantly different from traditional cooking in a familiar place. The strangeness, shyness with new ingredients, new ways of cooking quickly pass when housewives make delicious and loved dishes.

To have more delicious dishes, you need to understand the ingredients you use. This article would like to introduce the topic of fats with their characteristic ingredients and applications, to have more delicious cakes and avoid the cases of spilling into the river into the sea.

Avocado group:

Animal butter:

Butter is a dairy product. There are different types of butter depending on the animal’s milk and the method of preparation. The fat particles in milk are covered by a membrane, which helps the fat particles to be suspended in the milk. The process of making butter is essentially stirring and breaking that film so that the fat coagulates into a butter mass. Currently, the most common dairy animal is cows, so this section mainly deals with butter made from cow’s milk.

The steps of avocado production from time immemorial to present day have remained almost unchanged, except that modern technology has replaced humans and created better, quality and stable products.

Modern butter production process:

Initially, milk is concentrated, tested and put into a centrifuge, separated into two products, skim milk and cream containing about 31-37% fat. Then the cream is pasteurized, which is a commonly heard heat shock process by changing the temperature suddenly and continuously in a short time to clean the cream, remove microorganisms and enzymes. After this process, the cream is “cold”, brought to a certain temperature so that the fat can crystallize (coagulate). Once partially crystallized, the mixture can be cultured with or without lactic acid bacteria, depending on the flavor desired by the manufacturer. Next, the cream is stirred continuously and put into the centrifuge again, separating the butter and buttermilk. After this step, the butter is washed with water to clean the remaining components of the milk, helping the butter to have a longer shelf life. The butter is then salted with a high pressure blower if salted butter is desired. At the end of the process, the butter is final processed, pressed, adjusted for moisture, added flavoring and packaged.

Products in the butter production process will be used depending on the purpose such as skimmed milk, cream (to form whipping cream) or buttermilk. They can be reconstituted in powder and liquid form to return to butter, milk and cheese production.

The nature and taste of butter is dictated from cow to plant. The color of butter depends on the amount of carotene and the amount of water in it. Carotene is abundant in oranges, tangerines, carrots… and in avocados, creating a characteristic pale yellow color. The whiteness of butter depends on the amount of water, the more water, the lower the fat, the yellower the butter and vice versa. Therefore, in the production process, butter that is treated to reduce the amount of water to the maximum will be whiter due to rich in fat and milk proteins. In addition, the cow’s diet also greatly affects the color of the butter. If the cow is fed a lot of fresh grass, the butter will be lighter in color. If their food is mainly hay and industrially processed dry food, the butter color will be darker. The fat requirement for butter is limited to 80% by US standards and 82% by European standards. In addition to fat, butter also contains milk protein (no more than 1%), solid fat, water (16-18%) and some other basic ingredients.

Leave a Reply

Your email address will not be published. Required fields are marked *