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You don't have to go back to the middle ages for that. I have a recipe book with recipes from my grandmother and her contemporaries which are often just lists o
by goodcanadian 9y ago
You don't have to go back to the middle ages for that. I have a recipe book with recipes from my grandmother and her contemporaries which are often just lists of ingredients. Knowledge of how to assemble them is assumed. Even some of the ingredients already aren't what you think. "Sour cream," for example, is naturally soured (spoiled) cream, not the stuff we now buy in the grocery store.
- Mikeb85 9y agoJust a little correction, naturally soured cream isn't spoiled but is fermented by lactic acid bacteria that occur naturally in raw milk. To sour pasteurized cream you don't let it spoil, but introduce the right kind of bacteria.
- goodcanadian 9y agoYes, I know you are correct. I choose the word "spoiled" as a shorthand for the fermentation process. It is "spoiled" in the same sense that yoghurt and cheese are "spoiled" milk. Not entirely accurate, but perhaps more descriptive to those who don't know what it is. In retrospect, I should have used "fermented" rather than "spoiled."
- elhudy 9y agoIf you want to further understand the evolution of dairy - and the history of many other foods - I would highly recommend the book "On Food and Cooking: The Science and Lore of the Kitchen". It's long but utterly fascinating for food nerds.