Santo Domingo
The view from Corazon del Pueblo
The hereafter re me
- Christopher Stowens
- Oaxaca, Oaxaca, Mexico
- Musician, photographer, videographer, reporter, ex-officio teacher, now attempting to be a world traveler
Monday, February 17, 2014
Butter, butter, who's got the butter?
Why does butter taste so much better in Oaxaca?
The butter here seems almost tasteless. Is it some added flavoring, different processing, different cows? The Oaxacan butter tastes like... butter.
And don't get me going on the taste, or lack thereof, of chicken here.
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6 comments:
I totally get you!
And when you cook using an electric stove instead of a gas burner you lose some flavor.
but you have the best of two worlds.
Enjoy your trip
K
What butter do you use in Oaxaca?
A packaged variety or the fresh "cremería" butter from Etla?
I use both, the fresh and the packaged and they both taste better, I use Gloria brand for the packaged. And here I use Cabot's which should be good. Their cheddar cheese is certainly one of my absolute favorites... Seriously Sharp.... and you can't get anything resembling real cheddar in Oaxaca. I always take some back with me.
In the mercados, butter is made from raw or unpasteurized cream. That has a very different taste from pasteurized cream to which we are accustomed.
Joan
The synthesized form of diacetyl is an artificial butter flavor. Although not stated on the label, I have long suspected Gloria butter's flavor is enhanced with diacetyl. I have in the past purchased Gloria butter and have a few times encountered sticks that were pure white and flavorless, I guess the flavour/color additive were not added to the batch.
Diacetyl is known to cause Alzheimer’s disease. Although less flavorful I would would stick to the pure butter available at the cremerias.
Wow, the info on diacetyl is heavy and not in a good way. I am going to try and find out if they put in Gloria and the other popular butters here. Fortunately, I can get the real thing easily in Etla. Taste tests all next week.
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