Tasting fresh, homemade butter is better. But the stuff you buy in the store is dyed to make it look more natural…a bit of an oxymoron if you ask me. Natural butter can be anywhere from off white to very yellow, depending on the time of year and the cow’s diet. It is added to make the butter have a yellow cast to it, resembling the natural hue of grass fed cattle’s pure milky goodness. Most commercial butter contains one more ingredient, colour. I’m sure there are big brand versions of some things that poeple prefer, but that might only be because they’ve never attempted to make it themselves.
We shouldn’t have to rely on the commercial brands to do it for us.Īnyone who’s ever compared the taste of homemade to commercial, can say with confidence which is better. It’s such an easy skill to cook, and something everyone must do.
Why? Because everyone should know how to make their food from scratch, it’s just that simple. It hit me a couple of days ago, when we were in the back lot of forest behind our house foraging for mushrooms, that everyone should know the basics. Some people have never made salad dressing from scratch, or tomato sauce or even bread! This may not be shocking to you, as you may be one of those people, but to me everyone should know how to do them. In my mind, it is absolutely necessary for people to possess these skills. Really from scratch, like butter and mayonnaise and bread. It’s going to be a back to basics approach to food, kind of like my way of showing you that anyone can cook from scratch. Today on Guilty Kitchen, is the start of a new series that I like to call: Culinary Fundamentals.