But not everything benefits from high butterfat, Bell explains. Always buy unsalted. If baking a seasonal fruit dessert where the essential luscious flavor of a berry or stone fruit is the star, then an 82 percent cultured or sweet cream butter plays a supporting role. "My all-time favorite butter is Kerrygold Irish Butter," Joo told INSIDER. Jaffer says the butter is made with a combination of whey and sweet creams too, which amps up the flavor. Other European style butters did not fare as well. Bell’s second rule? Roll the dough out to a ¼-inch thickness and cut into 1¼-inch to 1½-inch circles using a smooth or fluted round cutter. Trader Joe's is famous for its frozen foods and snacks, but it also knows how to make functional and flavorful kitchen staples. At its most basic, butter is simply churned cow’s milk, a process that separates the solid butterfat from the liquid buttermilk. Get it now on Libro.fm using the button below. ", Land O' Lakes butter is my go-to butter for baking," explained recipe developer Leah Klein of, ome other brands don't include the lines on the packaging of each stick to help with measurements, or tell the customer if the stick is salted or unsalted," Klein said. It's easy to customize butter on your own, but if you'd rather buy a version with mix-ins already included. Plugrá butter contains less water than average table butter… This gives it a creamy texture and a more developed flavor profile, making it a favorite among chefs like Judy Joo of, My all-time favorite butter is Kerrygold Irish Butter," Joo told INSIDER. It’s a big reason the food we cook at home tastes good. Note: Plugra butter has a fat content of 82.5%. Pâte à choux, a light pastry dough used to make profiterole, éclairs, quenelles and gougères. Layer the butter. "Being able to have a loose stick of butter and not play a guessing game is helpful.". “Both Denmark and New Zealand have stricter rules on hormones and antibiotics,” he says. … And water can be the enemy. Panels of 21 tasters sampled them in three blind tastings: plain, in pound cake, and in sugar cookies. A common complaint is when a cold stick of butter won't spread easily across a slice of toast. Plugra is around 83% butterfat. Methodology. Samijn suggests using it in a jambon beurre, a French sandwich made with Parisian ham, butter, and baguette. Here are 10 decadent dairy products you can get at grocery stores and online. Cabot Creamery is a co-operative of 1,100 dairy farm families located throughout New York and New England. Schlow Restaurant Group's Director of Pastry Programs Alex Levin says the solution is Plugra European-Style Butter that spreads easily because of its fat content. For the consumer, this means a more wholesome, rich flavor and a lower percentage of water. This gives it a creamy texture and a more developed flavor profile, making it a favorite among chefs like Judy Joo of Jinjuu in London, England. Easy to find in American grocery stores, Kerrygold Butter from Ireland has a higher fat content than its US-made counterparts. “With a cultured butter, you get that great tang and added flavor,” he says. So what type of butter should you stock in your fridge? "It always has the best results.". Andrea Strong’s writing chronicles the world of food—from farm to fork, and all the stops along the way. Cool on a rack before serving. Its butterfat content is 82%, which is slightly higher than … Arrange the sablés on the baking sheet(s) and bake until just turning golden, about 10 minutes. "Some other brands don't include the lines on the packaging of each stick to help with measurements, or tell the customer if the stick is salted or unsalted," Klein said. Chef Dieter Samijn from Bar Boulud in New York City particularly favors Beurre D'Isigny, a butter from the Normandy region. "It's a California staple with an artisanal approach, as Challenge uses only milk from family-run, grass-only farms," Donald told INSIDER. (And a secret weapon for restaurant cooks, pastry chefs, and professional bakers.) Bell’s brand of choice is Wüthrich (pronounced we-trek), a butter made in Wisconsin in the European style, which comes in at a whopping 83 percent butterfat. Clarified Butter or Ghee. A higher water content can cause the butter to freeze faster and harder which makes it difficult to work with. Lower moisture helps you create cakes that rise higher, cookies that crisp more evenly, and flakier pastries. “You can stick to a standard supermarket butter for chocolate chip cookies, because you are adding so many other things that it doesn’t matter as much.” She also cautions that if you are using Grandma’s old recipe for cookies, stick with lower fat content because that’s probably what Grandma was using at the time. This brand is a long-time favorite among chefs, and executive chef Craig Hopson of Farmhouse in Los Angeles, California, explained why. She also uses it in laminated dough and butter-enriched dough. Four would buy it for baking; three for table butter. Plenty of luxe types of butter exist on the market, but time-honored supermarket staples like Land O'Lakes can totally get the job done, especially in a utilitarian baking context. Minerva would be great as an every day butter, well balanced, good on bread, in pastas, baking and sauces without altering the flavor of the dish by much. in Los Angeles, California, explained why. Butter is composed of butterfat, milk solids, and water—the last of which accounts for 14 to 18% of butter’s volume. "I also love the round log it comes in, which makes it very convenient to shave off thin slices.". "It's easy to incorporate into recipes or to serve lightly-salted [as a] spread for crusty bread.". The best version, according to Samijn, is the "beurre de baratte" that is slowly churned. Plugrá® Butter was first created in 1989 for professional chefs who wanted an extra creamy butter with higher butter fat to create flakier pastries and better baked goods. These distinctions can make a difference to your baking project—whether it’s piecrust, cookies, cakes, biscuits, or muffins. 's Director of Pastry Programs Alex Levin says the solution is Plugra European-Style Butter that spreads easily because of its fat content. Plus, not only can you get this specialty butter in stores and online, but Jaffer says it lasts "forever. Butter a large baking sheet or two small ones. We tasted seven top-selling unsalted butters, all sold in individually wrapped ¼-pound sticks, priced from $4.49 to $7.58 per pound. 4. The odd sounding name is a play off the French term plus gras, for "more fat." The biggest difference in butter is the amount of salt. “On the other hand, the flaky crust comes from the chunks of butter melting in the oven and releasing steam, which comes from moisture. Produced in Iceland, this butter is made from cows that are hormone and antibiotic free and fed on grass and hay, which contributes to its deep yellow color. Mobile, Alabama, chef and co-host of "Sip & Chew with Mike and Stu" Stuart Reb Donald loves this butter, telling us that its partnership with family-run farms is why it's so successful. Although churned in a European-style, Plugra is owned by the Dairy Farmers of America cooperative. These butters are often richer (more butterfat), making it ideal for baking since it melts quicker. "I've used this butter to make biscuits, scones and savory tart shells, and they come out tasting amazing.". It is organic and comes in at a whopping 84 percent butterfat. "It does the job the best, period," Levin said. If you do a side by side taste test with toast or bread, you may notice that Plugra tastes richer than regular. It also tastes incredible on a baguette and often has a deep yellow color and can be crumbly and dense. Cow's milk butter isn't the only game in town. Case in point: the Cultured Salted Butter, a favorite of Los Angeles chef and author of "101 Asian Dishes You Need To Cook Before You Die". Case in point: the Cultured Salted Butter, a favorite of Los Angeles chef and author of "101 Asian Dishes You Need To Cook Before You Die" Jet Tila. It has a higher butterfat content of 82% and a rich, pleasant yet mild flavor. “No matter what I am making, I use unsalted butter,” says Carey Bell, head baker at Proof Bakeshop in Atlanta, Georgia. It might not seem like a huge difference, but this slight increase gives the butter a creamier taste. Butter from which the milk solids have been strained off has a much higher … Its cows are not antibiotic and hormone free. Land O'Lakes unsalted butter, which is made with sweet cream, has a creamy texture and … For baking purposes, the Test Kitchen recommends using unsalted butter so you can better control the amount of salt that goes into the recipe. Plus another major plus is its packaging. Challenge Dairy Butter from California delivers on all fronts. in New York City particularly favors Beurre D'Isigny, a butter from the Normandy region. It goes great on everything from baked salmon and roasted sweet potatoes to homemade popcorn or kettle corn. An 82 percent butterfat European-style butter made in America. This brand is a long-time favorite among chefs, and executive chef Craig Hopson of. In addition to the above, Livsey loves using a cultured butter—one like Organic Valley that’s inoculated with live cultures, though he says it’s not ideal in baking or cooking. If you want an American-made unsalted butter for extra buttery bakes, look no further than Plugra! Klein told INSIDER the butter is her go-to for it's "neutral" flavor and consistency. ", "It has a printed shelf-life of one month, but I kept one roll of butter in my fridge for a good 6 months and it kept perfectly fine," Jaffer said. Whether you're looking for butter to spread on toast or a dairy product ideal for cooking, you'll find both with Vermont Creamery. 2. "The butter has an active bacteria (like yogurt), so it has a beautiful tanginess," Tila told INSIDER. Anchor butter is made in New Zealand, where cows are grass-fed and free of hormones. Most American butter on your grocer’s shelf contains around 80 percent milk fat, which means it’s about 16 to 18 percent water and 1 to 2 percent milk solids other than fat (sometimes referred to as curd). Why pay extra for imported butter from France when the local goods can be bought for much less? We asked a group of experts for their top butter recommendations. This approach is noticeable in every bite.". It's the perfect mix of sweet and savory with a delicious blend of seeds and spices with a hint of honey. since, “No Rules Rules: Netflix and the Culture of Reinvention”. It’s butter, after all, and it makes everything better. When it comes to butter, the "old" ways tend to yield the best results. That extra butterfat means less water. "[My favorite] domestic butter would be from Vermont Creamery — very creamy, slightly tangy and rich, very 'French style,' and it's widely available," Hopson told INSIDER. He goes with a European butter with that higher butterfat content. Trader Joe's is famous for its frozen foods and snacks, but it also knows how to make functional and flavorful kitchen staples. A common complaint is when a cold stick of butter won't spread easily across a slice of toast. The latest in food culture, cooking, and more. 10 incredible foods you can only get at Trader Joe's. Plugra butter is better for baking because it contains less water than average table butter. In my opinion a good piecrust comes more from technique rather than the fat content of the butter—there is only a few percent difference in moisture content between the two.”, For everything else, from muffins and cakes to laminated dough and biscuits, Livsey says there is no room for debate. That high fat ratio is perfect,” she says. The secret to Plugrá European-Style Butter is a slow-churned process that creates less moisture content and a creamier texture when compared to average table butters. The products are all antibiotic and hormone free, but it is not certified organic. Like Kerrygold, Anchor is yellow because of the grass the cows are eating, compared to the white butter derived from the milk of corn-fed cows. I like eating it over any fresh breads or pastries. We are experiencing an error, please try again. He also said the flavor is delicious, and perfect for making cookies, croissants, laminated Danishes, and scones. Their top placing butter was the European-style butter, Plugra, which had a “thick and luscious” flavor and also produced crisp, tender cookies in the baking test. Account active It's easy to customize butter on your own, but if you'd rather buy a version with mix-ins already included, Bennett's Butter Co. has you covered. “The fattier the butter, the better.” He has a variety of favorites, including Plugra, Kerrygold from Ireland, which has a bright yellow color from its grass-fed cows, Lurpak from Denmark, and Anchor from New Zealand made from the milk of free-range, grass-fed cows. Another American-made contender, Plugra ($2.69 a pound, Trader Joe's) claimed third place overall. Looking for a great grass-fed butter made right here in the States? [Beurre D'Isigny] is the best, and you can easily find it," Chef Dieter Samijn from, Easy to find in American grocery stores, Kerrygold Butter from Ireland has a higher fat content than its US-made counterparts. "It tastes like what butter should be, with a very subtle buttermilk-esque tang. She explains that a European-style butter is especially important when laminating dough for croissants and other viennoiserie. The best butter for piecrust is the subject of some debate, explains Joshua Livsey, the executive pastry chef at Harvest in Cambridge. This rich butter is made in Ireland and has a pale yellow color, because it is made from grass-fed cow’s milk, free of antibiotics and hormones, with 82 percent butterfat. You can use it for cooking as well, like mashed potatoes or sautéed anything!". We have to agree. We spoke to the experts. “Which makes their products very appealing.”. Plugra Butter - 2.09k Followers, 1.19k Following, 3375 pins | Plugrá European-Style Butter is slow-churned for less moisture, the secret to richer, creamier sauces, flakier pastries, and sizzling sautés. It's also 100% grass fed, so it's better for you than grain-fed butter, due to the amount of CLA (conjugated linoleic acid).". Nin favors the higher fat Plugra, an 82 percent butter made in America, for desserts when you are trying to achieve a richer flavor, like you would want with rich chocolate sauces. "It has a slightly higher fat percentage (83% or higher sometimes) compared to other types of butter, which makes it more spreadable even when cold.". You’re looking at very fine details at this point. Although certainly delicious on its own, butter is also a prime canvas for creative flavors. Step by Step Instructions Keep reading for the step by step instructions with process photos to guide you through making the cake, the filling and the frosting all … Plugra Clarified Unsalted Butter is a European Style butter ideal for:dipping seafood, sautes, grilling, sauces, making baklava and confections. The reason: Its moisture content is too low. "The butter has an active bacteria (like yogurt), so it has a beautiful tanginess," Tila told INSIDER. "I love cooking with compound butters (flavored butters) because they help elevate food to the next level of flavor with minimal effort," Barth told INSIDER. Her work has appeared in The New York Times, New York Magazine, and a host of other publications, including The Strong Buzz, her blog devoted to New York City’s food scene. "My favorite butter is Plugra European-Style butter," Levin told INSIDER. "Being able to have a loose stick of butter and not play a guessing game is helpful.". You can use it for cooking as well, like mashed potatoes or sautéed anything! Plugra unsalted doesn't taste of sweet dairy like other unsalted butters, and thus reminds me of the admonition of "Aunt T" in the movie "A Family Thing", instructing Robert Duvall's character to be sure to get her salted, not unsalted, butter: Nin favors the higher fat Plugra, an 82 percent butter made in America, for desserts when you are trying to achieve a richer flavor, like you would want with rich chocolate sauces. Because French butter is unbelievably tasty, particularly when you're using this butter from the Normandy region. Butter. This butter is made in season from May through September, when cows are feasting on summer pastures. The result is a spreadable, soft, yellow-to-white solid (depending on the cow’s diet) that comes salted and unsalted, organic and commodity-style, all with higher and lower concentrations of butterfat, which is a key metric. While most … "I absolutely love Amish Country Roll Butter," chef Jainine Jaffer of. For everyday cooking and baking, this convenient, affordable butter is our new top choice. "They've been partnered with most of these farms for almost a century. A few things we know for sure: European butter is more expensive than other store-bought butters. "It's butter from grass-fed cows in Normandy, available with rock salt or unsalted.". Also, melted and slathered over some packed lobster or shrimp, this butter is amazing. If you’re using butter with a lower fat content (see "Additional Thoughts" above), cut the time down to 15 minutes. Chef Matt Barth of T&Cakes in Boulder, Colorado, is a devoted Bennett's fan, and he's especially partial to one variety. Lower moisture helps create cakes that rise higher, cookies that crisp more evenly, and flakier pastries. Savvy shoppers can find butter made from a variety of milks, like the popular Meyenberg Goat Milk Butter from California. 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. “Laminated goods are all about that rich butter flavor and that airy texture inside. It's also 100% grass fed, so it's better for you than grain-fed butter, due to the amount of CLA (conjugated linoleic acid).". "I absolutely love Amish Country Roll Butter," chef Jainine Jaffer of Shiraz Restaurant in Las Vegas, Nevada, told INSIDER. Stuart Reb Donald loves this butter, telling us that its partnership with family-run farms is why it's so successful. I like eating it over any fresh breads or pastries. The first rule of thumb? "It's perfect on crusty fresh bread, rolls or pancakes. She also uses it in laminated dough and butter-enriched dough. As for the best way to eat it, Joo suggests spread over a slice of toasted sourdough. It’s the difference between cookies that are good and cookies that keep you awake at night wondering when you might have a chance at eating more of them. * 99.8% concentrate * Ready to use * No splattering * High smoke point * Refrigeration not requiredIngredients: cream, contains milk. Subscriber Made in USA. Cow's milk butter isn't the only game in town. "Land O' Lakes butter is my go-to butter for baking," explained recipe developer Leah Klein of City Living Boston. "It's perfect on crusty fresh bread, rolls or pancakes. It is 82.9 percent butterfat. in Boulder, Colorado, is a devoted Bennett's fan, and he's especially partial to one variety. Whether you're looking for butter to spread on toast or a dairy product ideal for cooking, you'll find both with Vermont Creamery. While he loves Kerrygold, he has one word of caution: If you are doing a buttercream, the color will come out a bit more yellow, so stick to a Plugra if you prefer a whiter color. Use unsalted Plugra butter when you need to control the salt content of recipes like a professional baker or chef. ", "When I'm looking for a more dimensional butter, Meyenberg Goat Milk butter is one of my all-time favorite favorites," pastry chef Zairah Molina of. Plugrá is a European style butter that was specifically designed to produce superior baked goods. "When I'm looking for a more dimensional butter, Meyenberg Goat Milk butter is one of my all-time favorite favorites," pastry chef Zairah Molina of CUT by Wolfgang Puck in New York City told INSIDER. Cabot butter averages about 80.6 percent butterfat. Executive pastry chef Valerie Nin of Grill 23 & Bar in Boston suggests using Cabot, an 80 percent unsalted butter. Also, melted and slathered over some packed lobster or shrimp, this butter is amazing. Plugra is known for its high percentage of butterfat - a significant 2% larger than that of most butters. American butter is monitored and regulated by the USDA, which states that a butter must contain … "The reason this butter is so good is that it's made in a traditional old-fashioned butter churn and rolled in wax paper.". 3. Goat butter is a great match for a fresh loaf of bread. Regular butter is 80% butterfat and 20% water. Salted butter is best for serving at the table with bread or to flavor a dish, like mashed potatoes. "My favorite is Bennett's Butter Everything Bagel Butter. Bell also explains that there’s a crucial distinction between American-style and European-style butters. Copyright 2021 - Taste, A Division of Penguin Random House LLC. Preheat oven to 375°. “That’s a good finishing butter, but you don’t want to cook with it because if you do, that tang from the taste will get lost.” Instead, slather it on bread or use it to finish a sauce. The other thing American-style butter works best for? Never use whipped butter from a tub or light butter in baking. A leading-edge research firm focused on digital transformation. For the Amish Country Roll Butter team, that means traditional churning equipment. Although certainly delicious on its own, butter is also a prime canvas for creative flavors. A Baker’s Golden Rule: Not All Butter Is Created Equal. "It tastes like what butter should be, with a very subtle buttermilk-esque tang. “A higher-fat butter is sometimes preferable because excessive moisture in a dough will hydrate the flour too much and cause gluten development, which leads to a tougher dough that’s less tender and flaky,” he says. Get your chilled butter, and put it in an even layer, either shingling the slices so that … "[Beurre D'Isigny] is the best, and you can easily find it," Chef Dieter Samijn from Bar Boulud in New York City told INSIDER, adding to check your local Whole Foods or speciality grocery stores. She lives in Queens with her husband, her two kids, and her big appetite. European butter is often fermented, given it a tangy, slightly sour taste. But not all butter is created equal. With unsalted butter, you can control the salt content, which is an essential step in baking. And while pretty much any brand of butter will do the trick, pro chefs tend to gravitate toward especially creamy, rich, and flavorful versions. Organic Valley: 600 mg. sodium, per 1 stick butter; Trader Joe's Store Brand: 720 mg. sodium, per 1 stickbutter; Land O'Lakes: 760 mg. sodium, per 1 stick butter… “It’s the highest-fat butter we could find,” she says. While most butter is 80% butterfat, Plugrá is 82% butterfat, resulting in a richer and moister cake, with exceptional flavor. Cut the butter into 1-inch pieces and put in the freezer for 20 minutes. “It gets its lift from the steam escaping from the dough; a butter with more water in it can contribute to a crisper, lighter cream puff,” she says. To quote one of the world's most celebrated chefs (and dairy enthusiasts) Julia Child: "With enough butter, anything is good.".