Is expensive Butter worth it?
Is expensive Butter worth it?
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Great Video, Thanks so much.
After all my years of cooking what I've definitely learned is that for general use just get cheaper non-oil added butter. For really specific application it's okay to get a little fancier. But typically the flavor and profiles of butter and how good they are boils down to how you use them and cook with them
❤thank you Ethan for this
very informative video . I felt that I was attending a college food science class! Yet, I wish that you had included cultured butters in your analysis. Thanks
For nationally available butter, Kerrygold really is the best. Unfortunately, it is very expensive. I'll often buy Finlandia or Truly instead because they are solid runners up at significantly better prices. The lack of good American grass-fed options really bothers me.
Idk prolly
As to the title question of this video, the answer is YES.
This is a point of interest I have had using Kerry Gold. I'd let a stick of Kerry stay on the counter for a bit to warm it to room temp. Several times, after allowing the stick of butter to warm for awhile, I could separate the stick of butter lengthwise into about 1mm strips, like the stick had been laminated. It must be something in their process that creates the individual laminations.
Would you like your muffin buttered? Would you like us to assign someone to butter your muffin?
No Tillamook butter smh
The only pasta I eat regularly is noodles in a cup
At least 20, maybe 25 years ago, my husband and I were living in California and were SCANDALIZED when the price of butter skyrocketed up to $2 a pound. As margarine was in no way a viable replacement, we bought four different brands — Lucerne (the Safeway brand), Challenge, Cloverdale and Tillamook. Kerrygold was not even a thing where we lived. So I made a big ol' batch of biscuits with lard so as not to interfere with the taste of the butter. Our winner, hands down was Tillamook. Our sons were so pissed they weren't invited!
I usually buy unsalted butter because of baking, and the brand of butter (the butterfat content) matters enormously! The different brands are also very different in terms of flavor and aroma. I would also love to see a video on baking. I have found that laminated doughs work best with Plugra butter, which stays pliable but not greasy at normal room temperatures. Kerrygold has superior flavor, to my taste, but warms up too quickly to be easily handled, though it's fantastic in brioche.
I was raised by a pastry chef and I can say YES!!! My grandma taught me how to hand pull phyllo dough correctly and I've tasted it with countless butters. You can feel the difference right away and then you can taste it. But I will say just use what you can. If you can splurge, do it. If not then it's ok too. Just know that if you're going to be serious about baking it makes a HUGE difference.
Ethan, thanks for these food tests first of all, & 2nd: in your audio production, do you hear the vast differences in volume? This is significant as you can imagine. Another thing, which I know you know, is it's really hard to be accurate in these kinds of tests because we are so influenced by the first one & sometimes 2nd ones we test by the 3rd, etc. we are a bit "jaded" for the lack of a better term. It's like when you hear different versions of a particular song/musical composition & rhythms/timing. Often you like the first one you heard – especially when you were much younger, example: what you heard as a child into teen years. This analogy hopefully clarifies why comparing things is such a challenge in general as much fun as it is. 😉
You should learn more about your subjects. You can’t rate what you only think you understand.
Ethan's incredibly detailed reviews are like the foodie version of Project Farm mixed with Alton Brown's ability to explain science.
There is on line site called international foods and long time ago I bought different butters they sold from around the world. I found buffalo butter wasn't very tasty like breakstone we ate all the time. Then tried keerygold and found what real butter is supposed to taste like. I buy tube in BJs when coupon price now $9.99 and stick from BJs or Costco but that is only used for special stuff.
Cheaper butter has more water. Just put in a pan to melt
I buy the cheap butter for cooking as I go through a 500g amount every 3 weeks but for my uncooked items I buy the expensive butter, I go through it maybe every 2-3 months so it lasts longer and tastes better on toast and stuff