Powdered Butter?

[GotGarlic]

in the 1980s there was a european butter mountain" ie over-production =drop in prices=surplus. One of the ways that were used to get rid of it was "concentrated" butter. Basically butter with a lot of the liquid removed (but not dried butter) it was no good for spreading but fine for cooking. You could sauté in it as it was a bit like clarified butter - but not, iyswim - and for baking you had to use more liquid in the mix. It sold well and wasn't at all bad.

iyswim?

 

[Dawgluver]

iyswim?

Wondering too....

 

[Andy M.]

...if you see what I mean.

 

[Dawgluver]

Aha. And here I thought GG and I were on the cutting edge.

 

[Mad Cook]

I think the Danes got rid of their excess butter by selling butter cookies cheap. I wasn't complaining.

Ooh, yes, I remember those. Every time I see a pack that looks the same nowadays I check out the ingredients and they are made with the dreaded vegetable fat

 

[Mad Cook]

iyswim?

If You See What I Mean

 

[taxlady]

Ooh, yes, I remember those. Every time I see a pack that looks the same nowadays I check out the ingredients and they are made with the dreaded vegetable fat

Ooh, ick. We still get the ones made with real butter.