|
Mo' fat, mo' betta!
I've mentioned here before that I worked in a dairy during my college years. The butterfat in products makes a huge difference. From 0% to 38% for dairy products and up to 85% butterfat in cheeses, the higher the tastier.
The trick is to lower the butterfat without losing the creamy texture. It's quite an art.
Oh, and wonder why that deli sandwich tastes better than your homemade sandwich? Most likely it's extra heavy mayonnaise that you can't buy in the store.
|