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Monday, August 22, 2011

Old Cook Books

A friend gave me some very old cook books. It is interesting to see how things have changed and some things are the same.  The tried and true methods still work with some modern tweaks and new technology. But the basics are still a good place to start.  The biggest difference is that much of our food is already processed or has been enhanced in way our ancestors never knew about. That does change the availability and taste of food.

The top methods in all the cookbooks were Low and Slow on roasts and turkeys. (Which is still a good idea) And the use of butter and shortening for cakes and pastries.  No matter how we try there is still no substitute for butter in some dishes. 

I am experimenting with the recipes and will incorporate some in my new cook book next year.  I may post some here too.

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