Cook just like grandma with these ingredients
No matter how long it’s been since Grandma’s cooked for you, we bet you’ll never forget that ‘little something’ in every dish she made. In addition to a pinch of love, she may have used a mystery ingredient or two. Here, we break down the old-fashioned items she probably kept in her cupboard.
Some of us may have seen a container of semi-solid white fat sitting on the kitchen bench at Grandma’s place when we were young. Why not in the fridge, you ask? It’s because lard – which is obtained by rendering the fatty tissue of the pig – is shelf-stable. Richer than butter, it was used for frying and to make the flakiest pastries. It is, however, high in saturated fat, although not as high as butter.
Now you have the lowdown on fat, read all about the good, the bad and the ugly of cooking oils.
If you have a recipe book that used to belong to your Grandma, chances are you may have seen ‘sweet milk’ in the list of ingredients. Back in the day, this referred to milk that had just been milked from a cow as it is had a sweet taste. Conversely, once the milk ‘turned’, or curdled, it was called ‘sour milk’, or what we know today as buttermilk.