Culinology - May/June 2013 - (Page 26)

FATS/OILS New technologies open the door for improving the healthfulness and flavor of new products J ust when you think you’ve heard it all, it was reported on May 10 that butter may be banned from New York City school cafeterias. It can’t be used for cook- ing or offered with bread. In fact, butter supposedly had been exiled from New York City school cafeterias as far back as 2008 in an effort to make meals healthier, but only recently have operators been faced with disciplinary action if they chose to order and use butter in meal preparations. Dennis Littley, an executive chef and culinary instructor located in Collingswood, Pa., is quick to defend butter. “Butter is a good fat, when used in moderation,” he said. It also is the best fat in some applications, such as croissants. And if a butter drizzle over steamed carrots gets children to eat their veggies, where’s the harm? Mr. Littley believes there is a place for butter in healthful cooking. After all, butter is one of the least processed 26 | Culinology | MAY/JUNE 2013

Table of Contents for the Digital Edition of Culinology - May/June 2013

Culinology - May/June 2013
Table of Contents
President's Letter - Keeping it real
Emerging Trends - Old World bread on the rise
Trends - Predicting what's cool in culinary
Spicy Flavors - What's hot?
Beverage prototypes with a kick
Fats/Oils - Embracing fats (and) oils
Member Profile - Time is on her side
Nuts - Ingredients in a nutshell
2013 RCA Annual Conference
Petits Fours - Morning meal occasion getting a makeover
Whole grains, protein highlight first-quarter menu trends
Upcoming Events
Ad Index

Culinology - May/June 2013

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