Serious Play by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:52:51+00:00

"Cheese is as noble as bread and as

brilliant as wine, and may

the three remain always the greatest

tradition in gastronomy."

"Regard cheese with all the reverence it deserves."

Anna Thomas, cookbook author

~~~

UNSCRAMBLING DAIRY AND EGGS

Egg yolk, parsley and salt

play © erdosh 213

It is odd that dairy products and eggs are often together like brothers and sisters, even though the animals that produce them are completely unrelated. Maybe it is because they behave similarly over heat and they are both essential food items in any western cuisine. It is also true that they are two of the most complete, most nutritious foods there are. But why did the milkman deliver both dairy and eggs in the old days? Why not dairy and bread, for instance? It probably stems from the historic practice of the farm house-wife being responsible for the milking of the dairy animals and collecting the eggs, but also responsible for marketing the extra. In most societies today, cow and goat milk are the basis of dairy products. Since nature intended milk to be the full nutrition for the animal infant, it contains everything necessary for both growth and maintenance of health. Eggs are similar in this respect—they provide complete need of nutrients and energy. Both having wholesome qualities make milk and eggs siblings. UNSCRAMBLING DAIRY

Whether you live to eat or eat to live, you start your life being passionate about milk, your mother’s milk. For most people in America this passion for dairy products continues into adulthood. No matter how basic or complex the cooking habits of a household, the refrigerator is likely to contain a dairy product or two. Cottage cheese, yogurt, cheese, milk, if nothing else, there is a carton of ice cream in the freezer. Most of the Asian and African traditional cuisines, however, eliminate dairy products from the menu soon after babies are ready for solid food. In fact, many members of these cultures have a lactose intolerance. Two exceptions are the extensive use of yogurt in Northern Indian cooking and dairy products in many Middle-Eastern cuisines. As you travel east towards Southeast Asia, China and Japan, dairy products become the exception.

How it all Began

The foundation for all dairy products is the basic dairy food, milk. Our ancestors gained milk from the animals they domesticated, first from sheep in the Middle-East 9000 years ago, then from goats 7500 years ago and finally from wild cattle, the first domesticated bovines in Asia, 6500 years ago. We have been using milk or dairy products as food continuously ever since.

Dairy cows first immigrated to America (to Virginia) in 1611, nine years before the Pilgrims arrived on the Mayflower. That makes cows more native than most families we know. Back in the 1800s people had their own cows, and they always had fresh milk available, sometimes still warm from the source. All you had to do was milk the cow regularly and store the milk in a cool place. Raw milk spoils fast without refrigeration, so in the first two centuries Americans had milk during the warmer months of the year only if they owned a goat or a cow.

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