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That is probably because high-fat butter softens and melts faster. Once baked, the Straus crust was the flatest, and was soft and just slightly crisp. It also tasted saltier and had a pronounced butter flavor. The Land O' Lakes crust was bland, but had a crisp flake and more height. The Cremerie Classique crust was flaky but not as crisp and had a buttery flavor.

The crust test illuminates a great debate among some bakers. One camp prefers a high-moisture butter to get the crispness and lift that comes when water turns to steam and explodes the fat globules that surround it. Others prefer the rich mouthfeel and flavor of high-fat butter, especially when it comes to croissants and puff pastry.

When mixed with shortening, it should produce a crust with even better flake. But the Land O' Lakes crust seemed a good choice for sturdier uses like pot pies. This test was so interesting that we ended up repeating it four times. The high-fat Straus butter made a sauce that was thicker, deeper in color and decidedly buttery. It was so rich, in fact, that it masked all the other flavors.

The Cremerie Classique sauce had a slightly sharper flavor from the wine and vinegar reduction. The Land O' Lakes sauce, a pale lemon yellow, had the best balance, allowing the flavors of shallot, vinegar and wine to blend nicely into a whole. The theory here is that the fat coats the tongue, canceling out the sharpness of the other ingredients in the sauce.

The more fat, the less balanced the sauce. This French standard, which involves simply melting butter until it browns, is making a comeback as a simple sauce for vegetables and fish. Because the percentage of milk solids differs in each butter, and those solids become dark brown particles in the sauce, each sample looked different. The Straus sauce looked like coarse pepper had been sprinkled over it.

It had a deep, butter flavor and a powerful, nutty aroma. The Land O' Lakes sauce was more uniform in color, with a few flecks and a neutral flavor. The Cremerie Classique sauce had what looked like fine pepper sprinkled throughout and a light nutty butter flavor. Professional Kitchen Unsalted, 1 lb. Solid Bake confidently with the only butter designed for flawless performance.

View Product Find A Distributor. Home Kitchen Salted, 8 oz. Home Kitchen 8 oz. Unsalted Sticks Previously available only in block and tub format, now available in sticks! The grass-fed, pasture-raised butter from Vital Farms in Austin comes in at 85 percent, and the cultured butter from Vermont Creamery contains 86 percent.

Grass-fed butter describes what the cows eat. Butter's color should reflect the cow's diet, and grass-fed cow's milk is deeper yellow because of the beta-carotene in the grass. Cultured butter is made differently from most butters which are known as sweet cream butters. Cultured butter is made by adding live bacteria to cream and allowing the cream to culture overnight before churning. Salted vs. Unsalted: Your preference will depend on your recipe.

Salted butter is usually preferred when cooking, while unsalted butter is often listed as an ingredient in baking. Added benefit: Salt acts as a preservative, so salted butter will typically last three to four months longer than unsalted butter. Make your own butter! Begin with raw cream from grass-fed cows, or just cream.

Place the cream in a blender and blend for 4 or 5 minutes. The cream will start to separate. When this happens, stop the blender and allow the butter to float to the top. And a secret weapon for restaurant cooks, pastry chefs, and professional bakers. But not all butter is created equal. So what type of butter should you stock in your fridge? We spoke to the experts. The first rule of thumb? Always buy unsalted. With unsalted butter, you can control the salt content, which is an essential step in baking.

Never use whipped butter from a tub or light butter in baking. The reason: Its moisture content is too low. Bell favors European-style butters with a higher butterfat content; most average around 82 percent, but some tip the scales at 83 or even 84 percent.



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