Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.
Today, we enlist a culinary classic, an additive that literally makes every dish better: butter. As a South Carolinian, this is a warm welcome after topics like “organ meats” and “tuna”.
1. Ghee, a butter seen in South Asian foods which also has Hindu importance, is a member of what category of butter, defined as when milk fat is rendered from butter to separate the milk solids and water from the butterfat?
2. How many tablespoons are in a standard stick of butter?
3. Name the Scottish biscuit/cookie seen here, made with one part white sugar, two parts butter, and three parts flour, which is often seasoned with lemon, cinnamon, ginger, almonds, or cumin.
4. Garlic butter, also known as beurre à la bourguignonne, is a butter used in escargots à la bourguignonne (where in the US, it’s used for breadstick dip). On a non-butter note, what qualifies a dish to be “à la bourguignonne”?
5. Name the pastry seen here, which consists of a laminated dough composed of a “dough packet” and “butter packet”, or a détrempe and beurrage.
Learned League precedent (ML Afghanistan, MD5) – Po Cha, one name for a thick drink consumed by the Kyrgyz minority living at high elevations in extreme northeastern Afghanistan, is made from tea leaves, salt, and a butter made from the milk of this animal.
Tomorrow: More food trivia!
1. Clarified butter
2. Eight tablespoons = 1/2 cup = 1/4 pounds
4. Cooked in red wine
5. Puff pastry