6 ms·

The 'noodler' tool is brilliant. Butter lasts longer when refrigerated but spreading cold butter on bread is a recipe for destroying the bread or toast. https:

The 'noodler' tool is brilliant. Butter lasts longer when refrigerated but spreading cold butter on bread is a recipe for destroying the bread or toast. https://s3files.core77.com/blog/images/1105453_81_102355_0lIrCESl4.jpg https://s3files.core77.com/blog/images/1105453_81_102355_0lI...

barrkel 6y ago
Butter also lasts longer when it's covered, as long as the ambient temperature doesn't get too high. We generally keep at least 100g of butter in our butter dish (i.e. under a cover) on the kitchen countertop, more if it's not summer. As a child in the west of Ireland, we'd go through a pound of butter a week. I can't even find butter sold by the pound (or 500g - I'm not fussy) in the UK, blocks are generally 250g.
- sedatk 6y ago
  as a fan of Kerrygold, I respect Irish butter. For some reason American butter doesn’t even come close. French, perhaps.
  - thebooktocome 6y ago
    Mass-market American butter is designed for shareholder profits, not taste.
    - spullara 6y ago
      In the 70s and 80s margarine was all the rage. Butter, even boring butter, is a step up from that. But I do love some great french butter.
      - sleavey 6y ago
        Not to mention margarine is full of omega 6 oil (linoleic acid) which is horrendously bad for your mitochondria. Incredibly people think it's the healthier choice.
    - gabcoh 6y ago
      Honest question: is it any different elsewhere? If so, why exactly and how do you know?
      - 082349872349872 6y ago
        Swiss milk is also mass-market for shareholder profits, but the demand curve differs. CH: 3,5% 2,5% fat US: 3,25% 2% 1% 0% fat I think I can taste the extra fat in the "full" and "drink" grades, but maybe it's better cow welfare and not just the fat? (direct from a farmer the fat content is over 4%)
      - thebooktocome 6y ago
        European butter is 82% butterfat; most American brands are 80%. American milk can't be sold in Europe because of how adulterated it is with hormones and antibiotics. Meanwhile, European dairy products intended for export to the states still have to satisfy European dairy standards. I bake a lot and I can taste the difference.
  - throwanem 6y ago
    If you're in the northeastern US, you might be able to find Amish butter. By mass it's cheaper than Irish, and I can't tell a difference in taste or texture between the two. I definitely can between either and regular stick butter, though - I won't use that in sauces any more.
    - sedatk 6y ago
      I'd love that but am in the west coast. Do they have a brand, or are they OEM? :)
      - tesseract 6y ago
        On the west coast, Straus butter (and other dairy products) are pretty easy to find and I think they are quite good. Their butter is high-fat, but it isn't cultured - locally made, cultured butter seems to be a niche for small craft producers and is harder to find than the European imports like Kerrygold.
        sedatk 6y ago
        I love Straus yogurt. I didn’t know they had butter too.
      - cbhl 6y ago
        If you're in San Francisco, try buying a block of butter from Daily Driver on 3rd St in the Dogpatch. https://dailydriver.com/ https://dailydriver.com/ The owners own a creamery up in Marin, and they make their own cultured butter in house. At $14 for an 8 oz block it is much more expensive than the stuff at Safeway, but it has a totally different taste. https://sf.eater.com/2019/5/29/18643503/daily-driver-san-francisco-bagel-creamery-photos https://sf.eater.com/2019/5/29/18643503/daily-driver-san-fra...
        sedatk 6y ago
        I’m in SF! Thanks.
      - 6y ago
  - antiterra 6y ago
    Plugra is a European style butter made in the states that is pretty good and widely distributed
    - sedatk 6y ago
      Thanks, I’ll try it out.
  - tboughen 6y ago
    Kerry gold is glorious. Last time I was in France, all 20 types of butter In the local supermarket were disappointing because they were all unsalted.
    - seszett 6y ago
      You were probably not in Northern or Western France then. Salted or unsalted butter is highly dependent on the region you are in.
    - tasogare 6y ago
      If you ever go in France again, look for "demi-sel" on the package, this is the term used to indicate butter is salty. I think it’s available in most big supermarket.

barrkel 6y ago

Butter also lasts longer when it's covered, as long as the ambient temperature doesn't get too high. We generally keep at least 100g of butter in our butter dish (i.e. under a cover) on the kitchen countertop, more if it's not summer. As a child in the west of Ireland, we'd go through a pound of butter a week. I can't even find butter sold by the pound (or 500g - I'm not fussy) in the UK, blocks are generally 250g.

sedatk 6y ago
as a fan of Kerrygold, I respect Irish butter. For some reason American butter doesn’t even come close. French, perhaps.
- thebooktocome 6y ago
  Mass-market American butter is designed for shareholder profits, not taste.
  - spullara 6y ago
    In the 70s and 80s margarine was all the rage. Butter, even boring butter, is a step up from that. But I do love some great french butter.
    - sleavey 6y ago
      Not to mention margarine is full of omega 6 oil (linoleic acid) which is horrendously bad for your mitochondria. Incredibly people think it's the healthier choice.
  - gabcoh 6y ago
    Honest question: is it any different elsewhere? If so, why exactly and how do you know?
    - 082349872349872 6y ago
      Swiss milk is also mass-market for shareholder profits, but the demand curve differs. CH: 3,5% 2,5% fat US: 3,25% 2% 1% 0% fat I think I can taste the extra fat in the "full" and "drink" grades, but maybe it's better cow welfare and not just the fat? (direct from a farmer the fat content is over 4%)
    - thebooktocome 6y ago
      European butter is 82% butterfat; most American brands are 80%. American milk can't be sold in Europe because of how adulterated it is with hormones and antibiotics. Meanwhile, European dairy products intended for export to the states still have to satisfy European dairy standards. I bake a lot and I can taste the difference.
- throwanem 6y ago
  If you're in the northeastern US, you might be able to find Amish butter. By mass it's cheaper than Irish, and I can't tell a difference in taste or texture between the two. I definitely can between either and regular stick butter, though - I won't use that in sauces any more.
  - sedatk 6y ago
    I'd love that but am in the west coast. Do they have a brand, or are they OEM? :)
    - tesseract 6y ago
      On the west coast, Straus butter (and other dairy products) are pretty easy to find and I think they are quite good. Their butter is high-fat, but it isn't cultured - locally made, cultured butter seems to be a niche for small craft producers and is harder to find than the European imports like Kerrygold.
      - sedatk 6y ago
        I love Straus yogurt. I didn’t know they had butter too.
    - cbhl 6y ago
      If you're in San Francisco, try buying a block of butter from Daily Driver on 3rd St in the Dogpatch. https://dailydriver.com/ https://dailydriver.com/ The owners own a creamery up in Marin, and they make their own cultured butter in house. At $14 for an 8 oz block it is much more expensive than the stuff at Safeway, but it has a totally different taste. https://sf.eater.com/2019/5/29/18643503/daily-driver-san-francisco-bagel-creamery-photos https://sf.eater.com/2019/5/29/18643503/daily-driver-san-fra...
      - sedatk 6y ago
        I’m in SF! Thanks.
    - 6y ago
- antiterra 6y ago
  Plugra is a European style butter made in the states that is pretty good and widely distributed
  - sedatk 6y ago
    Thanks, I’ll try it out.
- tboughen 6y ago
  Kerry gold is glorious. Last time I was in France, all 20 types of butter In the local supermarket were disappointing because they were all unsalted.
  - seszett 6y ago
    You were probably not in Northern or Western France then. Salted or unsalted butter is highly dependent on the region you are in.
  - tasogare 6y ago
    If you ever go in France again, look for "demi-sel" on the package, this is the term used to indicate butter is salty. I think it’s available in most big supermarket.