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A chef friend of mine treated me to a spread of different butters, salted and unsalted, sourced from various areas in Canada. There's top quality butters to be
by ABCLAW 6y ago
A chef friend of mine treated me to a spread of different butters, salted and unsalted, sourced from various areas in Canada.
There's top quality butters to be had, but the supermarket stuff isn't it. Maybe try a local farmer's market if you're not up for huge blocks? I find they have wonderful honeys and butters if you find the right one.
Haven't found one of the big blocks you're referring to. Where are they stocked?
- calf 6y agoI read that tasting butters, e.g. eaten with bread, or finishing in dishes like risotto, need to be better quality but for pastry and cooking, cheap butter can be okay since the delicate subtle flavors gets cooked off and muted. I wonder how much of that is true though, maybe there's some threshold tradeoff of how much the taste of a final dish would improve.
- Applejinx 6y agoFor something like an omelet (which I make every day for breakfast), it's bland enough that you'll be able to tell because the flavor of the butter used is a substantial part of the end result. I daresay there are things you could cook that are spicy enough that you'd lose any distinctions, but I'm not used to 'monter au beurre' with any of those. My loss, perhaps?