The book about vinegar and oil
Save 56,70 DKK
Original price
189,00 DKK
Original price
189,00 DKK
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Original price
189,00 DKK
Original price
189,00 DKK
Current price
132,30 DKK
132,30 DKK
-
132,30 DKK
Current price
132,30 DKK
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"You didn't allow yourself to be pickled in Heidelberg stock, therefore little friend, you are shriveled and thin". This rhyme on the label of a bottle of Heidelberg Lagerdike, in which a large and stunted cucumber speaks to a small and withered ditto who walks on crutches, is for many children of the fifties the first poetry they were exposed to. Heidelberg Lagerdike was used in all homes for pickling Asians, cucumbers and pumpkins and was also used for cleaning and hair rinsing to remove limescale. There are some of us who still occasionally rinse our hair with vinegar after washing, to achieve that lovely silky feel. On the other hand, vinegar was largely not used in the daily cooking of ordinary families. One could even sometimes feel an outright aversion to the use of vinegar. As one of our mothers so dramatically put it: "Every time you drink a drop of vinegar, you lose a drop of blood". However, that didn't stop us from making a gloriously effervescent drink of vinegar, sugar and baking soda in the summer, which had to be drunk as soon as the baking powder was transformed into delicious air bubbles when stirred. If dressings were to be made for the salad, in most cases it was made from sour milk or cream, which many of us children hated like the plague. In roughly the same way it was with cooking oil, which only in the last 20-30 years has outcompeted butter and margarine in cooking. Margarine was used by the vast majority of the population for frying and baking. If it was fine, and if you could afford it, butter was used. Today, cooking oil has largely displaced both butter and margarine, especially for frying. As economic prosperity accelerated from the 1960s onwards, the Danes could afford to travel, and the more exciting and exotic food that they saw and tasted on their travels was gradually also used at home. This applies not least to the use of vinegar and oil in cooking. We have all followed along on this culinary journey and hardly eat a meal where oil or vinegar is not included either as an ingredient or in connection with the preparation of the food. As in our previous books on mustard ("The Book of Mustard") and cheese ("The Book of Cheese"), the production of the vinegars in particular, but also the types of oil that we use, plays a significant role. But the pleasure of trying the new combinations and the joy of enjoying the food together is now the most important thing. In this book, we present the best of our experiences with the production and use of oils and vinegars. We hope that our experiences can be used as inspiration in many homes. Enjoy.
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