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...
Do you remember, the 21st night of September?
You should remember it, it was only last night!
http://www.youtube.com/watch?v=Gs069dndIYk
Sep...
It's A Crock
One of the best things about an international move is getting to buy new things and one of the wor...
My Patio Garden in November
Overall my patio garden looks like crap! This rose and the coleus in the back are the nicest thi...