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Article: The dairy basics: milk, butter and cheese are no longer plain, but they're simple. (use of dairy products to spice up food)(includes recipes)
- Article from:
- Restaurants & Institutions
- Article date:
- June 26, 1991
- Author:
CopyrightCOPYRIGHT 1991 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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THE DAIRY BASICS
Milk, butter and cheese are no longer plain, but they're still simple.
There's nothing plain about great shakes, full-flavored butter, or hot and spicy cheese. But even though the dairy basics can be dressed up for the modern menu, they're still old-fashioned at heart--simple and cost-effective to prepare. Take milkshakes, the signature of soda fountains: Old-fashioned milkshakes can be made with ice cream in new-fashioned flavors or with fresh fruit to captivate diet-conscious customers. Compound butter, the flavor foundation for many French sauces, has taken a turn for the brighter: mixed with fruit, nuts, herbs, and cheese to liven ...
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