When I first moved back to the US from the UK I was fairly oblivious to ingredient differences and a few of my most trusted recipes didn’t come out right. I mean butter is butter, right? Wrong!
Apparently when you see butter in a US store that is labeled “EU Style” or “European Style” it is slow churned and has an up to 5% higher fat content. It tastes a little better, its color is a bit darker and it doesn’t get as soft at room temperature.
Unfortunately, EU style butter cost a lot more so I don’t buy it unless I’m going to make pie crust or other flaky pastry. IMO it’s not even worth buying it for anything else. Unless you want to treat yourself or you are having a special meal and people are going to be eating butter.
Facebook Comments
Other Posts You Might Like...
"THE" Holiday Spirit
I am hoping that this year I will feel "THE" holiday spirit. I did last year and it was wonderfu...
I am hoping that this year I will feel "THE" holiday spirit. I did last year and it was wonderfu...
KAF #bakealong - Pizza Party Buns
So, I did the first KAF (King Arthur Flour) #bakealong and the recipe for January 2017 is Pizza ...
So, I did the first KAF (King Arthur Flour) #bakealong and the recipe for January 2017 is Pizza ...
Leap Year 2016
I was totally going to write this post about leap year, full of interesting facts and stuff... b...
I was totally going to write this post about leap year, full of interesting facts and stuff... b...