I would like to make a correction to this video in real time - apparently there are measurement markers on the backs of UK butter brands. Whether I've never noticed because I buy some weird obscure butter that doesn't have these or because I've never turned it over is unclear, but don't believe everything you hear on the internet. ;) And thanks for watching!
Because the US permits a lot of ingredients that other countries ban, I look for products made outside the US. I use Kerry Gold when I can get it on sale!
I feel sorry that (most) Americans will never experience the sheer awesomeness of decent butter melted into a properly toasted Crumpet. And I'm a Pillock for watching foodies when I'm on day 2 of the 5 & 2 diet !
Irish butter is imported in the US and is sold in most supermarkets. Because it is imported and expensive, generally, only the "organic" version is sold in the US, to justify the cost. It is sold blocks, half the size of the British butter shown in the video and in US-size sticks of butter too. There are also some other European butters sold in the US. The fat percentage is slightly different, but the taste is very similar to most American butters. There is also American organic butter, which has a bit more flavor and seems a bit sweeter tasting. It depends how much you want to spend for milk fat. For me, the taste difference is too small to justify the price. I do buy the organic milk, as it has a huge taste difference to me. For cooking, unsalted butter is usually best for most things and I use unsalted butter for everything. Salted butter is best not for cooking but for spreading or for flavoring after cooking.
I agree. A lot of packs of butter in the UK are sold in 250g packs and have 50g markings on the packaging. They are only a ‘guideline’, I’m a chef, so working with pastry and desserts requires specific weights, so weigh scales are necessary in a kitchen
The reality is that most Americans don't actually do any cooking, it's all eat out or order in, I was in Florida staying with some friends of my parents and wanted a sandwich for lunch, nothing in the giant fridge, they ordered them from the local deli, also most of their supermarket food is garbage, the bread is horrible.
@@RushfanUKyou can't judge an entire country by a small area within a state that's made up primarily of retirees and immigrants from other countries. The reality is that most of us do cook from scratch rather than eat out and, as one of my children so succinctly put it, have pantries and refrigerators full of ingredients rather than ready made foods. You're completely right in that premade foods at most supermarkets here taste like the south end of a north bound bull.
As an American who has spent a fair amount of time in Scotland, returning to America is always a slap in the face when it comes to quality and price of food. You should discuss the sheer cost difference between groceries in America vs the UK. A 1 lb brick of butter in the US is roughly $6 (~5 GBP). The same amount of UK butter (250 gm x 2) would cost 3.58 GBP. WHY?!? American butter is crap compared to UK butter.
Nonsense, where are you buying your butter? Four pounds of butter costs $13 bucks at Costco, that's $3.50 a pound. In the supermarket it's slightly more but it's not $6.
I like the taste of unpasteurised butter, produced in Normandy France, from cows grazing on lush Normandy grass, 80% fat, sold to Englanders in Sainsbury’s and Waitrose, great on toast, in a baguette or roasting/ frying fresh chicken.
🤣I've watched the cruise videos...And environmentally I don't think I can wrap my head around them. Yet, I enjoy the videos, I think I'm living vicariously through the videos.
I lived in the US for 14 years. I have the impression that US marketing focuses on whatever will sell the product. rather than what is actually tasty and healthy to eat. Look at the lists of additives on packets, for example. US fruit looks beautiful, but the taste disappoints seriously. US cheese is rather bland. (Reminds me of plastic...) Marketing also contributes to the obesity epidemic in the US.
It’s funny that you say cheese is like plastic. If you watch DFB guide, a.k.a. Disney Food blog, she talks about plastic cheese. It’s the melted cheese that’s available in all the Disney parks. I guess it looks like plastic when it’s melted. Not sure what it tastes like, but I’m sure it’s full of additives and colours that wouldn’t be accepted in the UK.
Ahhhh! Butter. A subject I can really get on board with. Lol!! I do love a good quality butter on warm, fresh, bread. In fact, we went to the store on Sunday evening just to pick up some sourdough bread and Kerrygold Butter because I'd had a sample at Costco and couldn't stop thinking about it. I really like Kerrygold. For most cooking, I use our local store brand, but if I'm using it for bread, it's got to be a good Irish or European butter (we don't necessarily have any UK brands here, I don't think. 🤔). My friend ONLY uses quality, high butter fat content butter for baking - especially pie crust and pastry. Makes a flakier product. I think that's good advice. If you're going to spend time making something from scratch, use good ingredients. We have a wonderful creamery/dairy near us, with Jersey Cows - who are not only the cutest of all cows, but make the best butter. ❤ Thank you, cows. We love you.
I had a go at making my own butter. I just bought some double cream and whipped it with an electric blender. After several minutes the bittermilk seperated from the cream leaving butter. Cream is a bit cheaper than butter but not by much.
@@lemdixon01 Nice! (I am not much of anything in the kitchen, except a nuisance I'm told so I keep clear! x) I think home made anything takes hard work but I hope the people you shared it with appreciated the work that went into it :) x
I just throw it into a stand mixer with a wire whisk fitted and leave it to do its thing. And I watch out for short-dated cream when it’s reduced to clear.
Before decimalisation butter was in blocks of 8 oz it is now 250g = 8.8oz so for cooking or baking proposes I still treat it the same. A full pack / block is 8oz cut in half and you have 4oz half again gives you 2os add of courts half again is 1oz. So no scales needed.
My wife is from Pittsburgh. One time when I was over there, I was served some butter with a meal and I thought it was cream! It was white and I'm used to the yellow coloured butter over here.
I think you may be projecting your experience as the norm. I buy butter primarily for cooking, can't honestly remember last time I made a sandwich - although I do like butter on toast. I do use oil for some cooking but eggs require butter, whether its an omelet, flaky pastry and cakes or sauces and glazes
@@lorrainemoynehan6791 Given how popular sandwiches and filled rolls are across Europe, I think you may be projecting a niche thought here and @br8355 is correct about it's most popular use in the UK.
@@allenwilliams1306 Im not disputing that at all, but if you look at the post I was replying to it stated that in the UK we use butter for sandwiches whereas in the US they cook with it. The video was about butter after all
@@charlesunderwood6334 The US has a lot of cows...not sure what they do with them lol x apologies I do know after being smacked about the head by one...
Do Bacon. Both US and UK deny that the others product is legally Bacon, and then there is Canadian and European bacon which are different again. But they are all yummy
NOW! I understand the problem Americans have trying to spread Vegemite on fresh bread. Having butter on your toast or bread allows the Vegemite to spread easily, and relatively even; also, you don't require to have more than Vegemite on the tip of the knife. That's the most you ever really need for a gentle savoury snack.
I don't know any American that has ever eaten Vegemite. It isn't sold at my local grocery store. However, there are several brands for peanut butter, god's food...
As an American, I've nver tried Vegemite but I have tried Marmite. Most Americans butter toast, but I think the problem is we're not used to spreads like Vegemite and Marmite. They're dark and sticky so people who do try them associate them with peanut butter and put way too much on. I knew the proper way to use Marmite when I tried it, and it really wasn't bad.
Since Lockdown, when I watched TH-cam video on how to make my own butter, I haven't bought butter from a store since. 600ml ~21 imperial ounces or ~2cups ish of pouring double cream produces about 450g / 1lb of butter. Whatever pack size cream is sold where you live is unimportant, just use that. An electric food mixer using whisk attachment, in 5 to 8minutes, will produce about a pound of 100% full cream butter, no additives. Plus just less than a cup of buttermilk. A pinch of salt for seasoning, will also act as a preservative to keep longer in the fridge. Only pitfall is if you do not fully rinse the buttermilk from the butter when the cream splits into butter and buttermilk. Any buttermilk not rinsed off will turn sour after a week or two, even in the fridge. I place the pieces of butter, that should all be clinging to the whisk, into a seive or collander, then thoroughly rinse the butter under cold running water. From that I make two 1/2lb 8oz(imp) pats of butter, wrap them in in greaseproof paper or baking parchment. One to use in the kitchen, the other to freeze for use later. Google TH-cam: how to make home made butter. I could hardly believe how quick & easy it is, at about half the price of shop bought butter, and with absolutely no nasty additives, or any other kind.
Ugh! How darest thou accuse me of craving something like butter at the end of your video! I'm from the US, just moved to PA from NV, I actually have just recently bought non dairy butter and it came in a brick, with no markings on the wrapper, I had to get the box out of the trash to be sure it was butter. I must say I need to go get some toast and slather it with whatever they made this stuff out of because it reminds of what they used when I was in Germany, very thick and creamy. Lol, yes, you triggered my craving! :)
Hi Kalyn, I like your wit. When I make sandwiches I butter sparingly a little more on toast and crumpets. If someone else is making it then no butter. I thought you would be away for the winter.
If you made another book of stuff you’d not expect to be different, I’d buy it. I always recommend your book to people since I myself have gone back and forth
I actually think having butter in sticks with marked quantities is a great idea 💡! I’m sure many bakers would find this very useful. That said, I love my European butter 🧈
The bottom left of the picture shows "NET WT 45 OZ" and "1.27kg" so yes, it's the 45oz pack. Here in Wales I buy spreadable butter, but in 1Kg packs from any local supermarket. Non spreadable butter I buy in 250g packs for cooking as the flavour is better - it's brilliant for searing steaks (and starting the Maillard reaction which adds so much flavour to savory dishes). Then it's Kerrygold or Welsh butter when I can get it.
I use Lurpak, Danish butter, ask most folk in the North East of England & you'll find they do too , perhaps because the place Lurpak's goods enter the UK is through our local Port of Tyne , the most direct route the Danes have into the UK ! before that we'd always buy locally churned butter from our Co-op shops (we still can as many local farms sell to grocers in nearby towns as well as farmers markets ❤
I'm glad you said that, as I was beginning to doubt myself. I normally use margarine, so wondered if it was a change that I hadn't realised about re butter. I remember my old mum teaching me amounts of butter to use by looking at the lines on the side of the block of butter.
Talking of potatoes, went to Tesco yesterday and they had baked potatoes and jacket potatoes as the description on the bag and they were both Tesco's own brand.
It’s great to see you back after your break and I hope you’re going to stick around for a while. I’m loving these more obscure comparison. Towards the end of the video I think I was focussing too much on the cute way you pronounce butter (budder) 😊 See you next time.
Thanks for watching! I'm currently researching a video on UK vs USA keyboards (as in, the ones on computers)....I'm definitely finding it fun to do these more obscure topics! So look forward to that! Thank you Steve!
Keyboard layout is a great topic. When I’ve accidentally changed to US layout, it got quite confusing with the “ and @ symbols. I don’t know any others.
My Scottish cookery book has conversion tables for sticks of butter and cups. I have a set of measuring cups. I checked and they are the same size as American cups.
Another 'who knew that was a fascinating topic?' video! It interests me that Americans like to buy in bulk, and shop less often than we do in the UK. Typically here we do a main weekly shop every week, although some people do a bigger shop once a month for regular store cupboard items, but they still then do a weekly shop for specific perishable items for that week It's not just your bigger fridges, but also the shelf life of certain products that makes the difference I think.
Houses in the US tend not to be clustered round a village or town with shops so they mostly drive to costco or such like for a monthly shop. The working hours are so long that time is short between work and they eat out more so don't have much in the way of "perishables" in the house anyway
My (American) wife was using an American recipe recently that asked for butter in cups. We got to the store and didn't have a clue how much it actually wanted - how do you measure a solid by anything other than weight?
Use a measuring jug. Put one cup of water in the jug and then add chunks of butter until the water level reaches 1 cup plus the amount you need. Butter of course is water repellent so once you pour the water off you are left with just the volume of butter you need.
I'm sure you may have seen Danish butter that is sold in the UK: 'Lurpak'. A lur is actually a viking horn and if you look at the logo for Lurpak you'll see two crossed viking horns.
American here. There is spreadable butter in the USA that is real butter, not margarine or cut with oil. You just let regular butter come to room temp and it spreads fine. I often buy whipped butter, rather than in sticks, for using to spread on toast, muffins, whatever; and buy stick butter for cooking. I keep the whipped butter on the counter, not in the fridge, except when it's hot and/or humid in the summer. Tastes and spreads just fine. And I hate butter on sandwiches - too greasy. It's great on plain bread or other baked goods, but not in sandwiches IMO.
I discovered that spreadable butter is butter and rapeseed oil and worked out more expensive than just buying butter and leaving some of it out on the counter.
Well i clicked on your video as a matter almost of routine to be honest. But within minutes i was enthralled. Who knew butter differences would be so interesting!? Thanks for doing this video. I learned a lot of stuff that i didnt know i wanted to learn.
When I was in Spain, I got into pouring olive oil on bread instead of butter and started liking it more. You can make a bottle of olive oil last quite a long time even ot you do it every day. Its more tangy than butter. In Germany they like butter on their ryebread and for breafast on their bread with their ham and cheese. I think butter is more of a Northern European thing.
(I'm a Brit. Edinburgh, 10 years in the US before) Try EVOO and a touch of balsamic vinegar. Dip decent bread in that, you don't need a lot more. Well. a good natter helps.
When I was advising Michelin starred dining clubs in London Belgravia, they would often infuse their olive oil with flavours such as garlic, or peppercorns.
I do like that idea but I'm also aware that Italy exports more Italian olive oil than it actually makes. It has special police units to catch the people who dilute it with god knows what. the police unit is there so that the Italy olive oil brand is not besmirched. There is apparently a large amount of fake olive oil on our supermarket shelves, even big supermarkets and famous brands are copied. you can often only tell by a good taste test by somebody that knows what they are talking about
The climate that supports dairy doesn’t support olive groves and visa versa. So in Italy, southern Italy will be olive oil but northern Italy which has a big dairy industry, butter is used (olive oil is as well but butter is way more common than it is in the south). There’s a band across France, Italy, the Balkans etc. where it’s both.
@@Dreyno As a small child, olive oil was something that was put in your ear to help clear ear wax. Now I use it all the time - more than dairy fats. A sort-of similar diff is Thai curries, which almost all use coconut milk, apart from those from the north of Thailand. No coconuts. So different recipes (I recommend. Gaeng Pa is lovely)
Taste comes into consideration for me. I dont just need some slippery substance in my baguette, and generally French butter tastes like its fresh from the farm. Where British butter tastes like its fresh from the factory .
In the US Kerrygold (Irish) butter is as close as you will get easily. It has a higher fat content. If your English baking recipes aren't working right with American butter, maybe try some.
"I'm not sure if this is the 45 ounce" - it literally says so on the side LOL My personal favourite is Le Président spreadable (from France), which I keep on the countertop and not in the fridge. Tastes good and spreads easily.
Interesting about the large 1200g pack. My mother used to buy margarine in similar-sized tubs here in England in the 1970s but I've never seen - or at least noticed - such tubs in the supermarket. Looked on the internet, and see Tescos do 2kg tubs of soft spread for baking and 1kg ones of their usual soft spread. The latter is 20p cheaper than two 500g tubs and the former almost half the price per kilo compared with 500g tubs.
US butter packaging comes in 2 forms, the elgin or Eastern pattern long, square cross section. And the western pattern, shorter and wider, closer to Europe but different. BTW same weights between east and west.
I usually buy butter from our main local supermarket Sainsbury’s, usually their own brand, occasionally I’ll buy Lurpak, Kerrygold or Anchor, I prefer unsalted so the supermarket brand suits me fine. Butter is mostly sold in 250 gram blocks and all the packs I have seen in recent years have 25 or 50 gram lines marked on them to make cutting a known weight easier on the rare occasions I need to, but I make regular use of my electronic kitchen scales which are far more accurate for measuring specific weights for baking etc, which does I think require accuracy. I do have a set of stainless steel measuring cups, but almost the only thing I use them for is for measuring arborio or paella rice when I’m making a risotto or a paella - over time I’ve learned that 1/4 cup is enough for my appetite, 1/3 cup is for a more generous single serving & 1/2 cup will serve two adequately, or 2/3 cup for two heartier eaters.
I do remember as a kid we used to have an ice cream sized tub of butter. I have heard before that Americans don't use butter on sandwiches but I still have trouble accepting it. I'd never use a block of butter to make sandwich but I would use spreadable butter as it adds moisture and a layer between the bread and the filling. If I remember correctly I believe that actual margarine is now illegal (forget the reasons) but we still call spreadable butter margarine.
Having watched a few America react videos, when someone is talking about food, most I've seen mention the ingredients, like how most ingredients are banned, outside of North America, something called Red 40?
I lived in England and then moved back to Texas 2 months ago and couldn't STAND the taste of the butter I always used to buy! And when melted it smelled AWFUL! I've now discovered in the supermarket here in Texas packs of butter which are two pound logs of Amish butter.🧈 It is AMAZING! But the store brand Walmart butter is gross.
Yay, now I want some toast. My friend pranked me by throwing a stick of butter at me. How dairy? I don't have that many butter jokes, I have to hold some back. I don't want to spread myself too thin. I guess as the Mandalorian said ..."This is the whey". I don't know anyone else who could pull off not just a video about potatos, but also butter and make it really upbeat like yours. I'm spotting a theme here, can't wait until the next one.
I will be very disappointed if I do not see your comments in future videos whether that be about butter, potatoes, or who knows what else. ;) Thanks for watching...and making me laugh. :)
Kerrygold is quite popular in America with nutrition-conscious people, especially those doing a ketogenic diet. Also, there is a thing called Bulletproof Coffee, which some people have instead of breakfast. It's coffee with butter and MCT or coconut oil. Supposedly it kills hunger for hours, which is good as it has a lot of fat and as many calories as a small meal. Kerrygold is the butter of chouce for Bulletproof Coffee, it allegedly tastes the best.
Have you done bread and cheese.I have tasted both and would have to say that EU and UK bread and cheese is far superior to the us.I watched another american woman doing just that and she agreed on my findings.
the cup and stick thing confused me when i was looking at recipes for brownies online lol . In the end I searched for uk recipes .nice video again ty and of course your uk 2 xx s
Still can't imagine not putting butter on a sandwich . Could you please do a video on cheese? I believe there is very poor choice in cheese in the USA. I would love to know how many of our great variety of cheese you have sampled In some places there are specialist cheese shops. Have you come across any? I love cheese. My local cheese is Wensleydale, although Yorkshire has a few less well-known ones. But my personal favourite, shock horror! is Red Leicester.
Cheese video definitely coming!! I'm not the world's biggest fan of cheese in general so will be more research based than my own experience with UK cheeses - I know, I'm strange! And boring! I'm all about the cheddar. ;)
Some of us also watch Jenny Can Cook (and others), so have cup measures as well as scales - anyone who hasn't tried her chocolate cake made with oil (no eggs or butter) you really should. It's the simplest chocolate cake you will ever make and is absolutely gorgeous. You can ring the changes with the frosting too (adding a little bit rum is my favourite). Some of us also use UK pounds and ounces as well as kilograms. 😊 The tub of Country Crock is the 45 ounce one.
Those recipes that call for a"knob of butter" to be put on top of the ingredients before placing in the stove. How much is "a knob"? And how many knobs make an American cup, an ounce or grams?
You’ve opened a big can of worms. There are very few British Butters that can be said to be “Premium”, most premium ones are European, normally French or Danish and they tend to sell more than British. Ireland also sells a lot of butter to the UK, Kerrygold being the most popular. A lot of their spreadable butter doesn’t contain oils it’s just churned differently (spreadable butter containing oil is not butter in my opinion)
There are lots of good quality UK butters if you stay away from the big brands and standard supermarket brands. They tend to be similar cost to the premium supermarket brands but so much nicer!
Lol I watch Cruise videos. I've never been on a cruise and suffer from terrible seasickness. I suffered my worst case on an overnight ferry from Felixstowe to Belgium. I dont think I couod actually survive a cruise. But I digress, butter lovely on thick slices of toast or crumpets with jam.
If you ever wanna go on a cruise, you can get seasickness medication. In Canada it’s available over-the-counter, but if you want to get the patch that you put behind your ear, you have to get that prescribed for you from a doctor. I also love Cruise videos and cruises And tips for travellers with Gary Benbridge, he is British.
The spreadable butter was the 45 oz (as it said so on the side of the pack). Tried UK and US butters, the US presentations are much nicer in the sticks than in the blocks though this was likely as I was only visiting for a short while and less butter was needed. Did not really notice any flavour difference but then again I don't tend to use much.
You're supposed to open up the whole packet of butter removing the packaging and transfer it to a butter dish, but it might be more what old people use. I have one but keep forgetting to do it so just open and close the aluminium pack (sometimes it's paper) with the risk of eating some aluminium. I grew up in the 80's eating margarine which came in plastic tubs because it was supposed to be healthier than butter but it turns out its worse.
I was born in 1961 and grew up eating Bread & Dripping (as did many others). When Margarine came along it was the quickest way to have that toast / sarnie thrown into the bin. It tasted absolutely bloody disgusting.
@@0utcastAussie I saw a packet of beef dripping in a butchers but I've never bought it or tried it. The butcher said it now used more for cooking. I sometimes buy lard to cook with.
@@0utcastAussie . Bread and dripping is to die for. When I was a kid, my mother worked in the local school canteen and would sometimes bring home her cheese sandwiches. Imagine what margarine and cheese were like during the rationing and shortages just after WW2.
we used to have a lot of 1kg tubs of margarine but i think with the healthy living craze of the 90s-00s people bought less so they dont make it much here now. and as with everything exported to america is expensive because the rates that the us government taxes everything
Our butter usually has 50 gram measurements - and 1 oz is very roughly 25 grams. I remember trying to spread butter on bread and it was impossible - the butter wouldn't stay on the knife. Its odd that the richer US doesn't spend that money on better food. What do Americans do with their day since they seem to have to work a lot of hours. I would have thought meal times were a highlight of their long work days. Plus I had baked potato with butter and cheese today!
What else in in US butter to make it taste so bad though? If the bittermilk content is similar to UK butter, what's in the other 20% to alter it so much? I've been to the US a few times and avoid the butter after trying it a few times.
American cubes of butter come in two different proportions, an interesting story of its own which I only partly remember. The first manufacturer of cubed butter in the US adopted a machine that was intended for a different purpose; when competitors began to cube butter those machines were no longer available, and they had to use a different one. US butter dishes come in the appropriate size for one, the other, or both.
The US seems quite insular about their cups/tablespoons measures - bafflingly so to us Brits as these are far too imprecise. Often cookbooks produced in the US will also list indredients and quantities in US units alongside grams and litres. Also the archaic Farenheit cooking temperatures alongside Celcius and gas mark. Cookbooks produced in the US, even those sold in the UK, generally do not reciprocate and only give cup measurements.
When following a recipe from the other side of the pond, don't forget: 1 US pint is only about ⅘ of an Imperial pint. (473ml) 1 Imperial pint is about 1¼ US pints. (568ml)
Now I thought Anchor was NewZealand butter not European. I thought the main difference is UK butter is made with soured milk American is made fresh. This belief would seem consistent with everything you said.
I wouldn't call adsa or tesco "brands of butter' 😂 these are just supermarkets. I would say "country life" "anchor" "lurpak" etc are dedicated butter brands.
I wanted to add that American agricultural products are produced with shelf life in mind, requiring preservatives the EU bans. As for butter, Land O Lakes the number one brand is produced in a Minneapolis suburb. Whereas Country Crock is produced in a Kansas City suburb. America is a large nation with food distribution chains nationwide, many of the products produced at one location for the entire nation. To legally drive a truck from Southern California to New England takes SIX days. Most European food distribution chains are three days at most not including Russia. America also has food supermarkets that are nationwide, Walmart and Kroger, plus others. Are there Tesco supermarkets in every European nation? Are British food brands sold in every EU nation? Shelf life matters in America...
The normal lurpak butter which is the brand Brits use the most is 80% butter fat but the Lurpak spreadable which jokingly is referred to as lurpak un-spreadable because it’s supposed to be spreadable straight from the fridge but isn’t is 52% butter milk fat and 26% rapeseed oil (canola oil to our American and Canadian cousins). Minerva Dairy has the highest butter content and comes from the Amish but good look buying it here in Blighty. There are artisan butters with more here but not massed produced.
@@redf7209 it’s a con to charge more money for less butter. Butter is butter fat and charging more lying saying it’s because it makes spreadable right out of the fridge and then charging more for less actual butter is cheeky and a rip off. They are saving 26% more butter on every carton of butter and then having the balls to charge more for them saving butter. Rip off just buy the proper butter save money and get the real McCoy.
I would like to make a correction to this video in real time - apparently there are measurement markers on the backs of UK butter brands. Whether I've never noticed because I buy some weird obscure butter that doesn't have these or because I've never turned it over is unclear, but don't believe everything you hear on the internet. ;) And thanks for watching!
It is usually 50g markings on the inside flap at the bottom of the pack. You won't see them when you pick it up off the supermarket shelf.
I like the markings on the outside of the packet though, that would be more useful.
Yes, there are marked, but if your recipe asks for a different weight then those measurements go out the window. 😁
xx.
I didn't know this lol x I can imagine how many women corrected you and all the men looking around in silence like: huh? (lmao) x
Thanks! Very interesting
Because the US permits a lot of ingredients that other countries ban, I look for products made outside the US. I use Kerry Gold when I can get it on sale!
I feel sorry that (most) Americans will never experience the sheer awesomeness of decent butter melted into a properly toasted Crumpet.
And I'm a Pillock for watching foodies when I'm on day 2 of the 5 & 2 diet !
Mmmm crumpets!
Explain "pillock" haha!
Irish butter is imported in the US and is sold in most supermarkets. Because it is imported and expensive, generally, only the "organic" version is sold in the US, to justify the cost. It is sold blocks, half the size of the British butter shown in the video and in US-size sticks of butter too. There are also some other European butters sold in the US. The fat percentage is slightly different, but the taste is very similar to most American butters. There is also American organic butter, which has a bit more flavor and seems a bit sweeter tasting. It depends how much you want to spend for milk fat. For me, the taste difference is too small to justify the price. I do buy the organic milk, as it has a huge taste difference to me. For cooking, unsalted butter is usually best for most things and I use unsalted butter for everything. Salted butter is best not for cooking but for spreading or for flavoring after cooking.
@@revbenf6870
A Silly or Stupid (or even both) Person.
@@0utcastAussie yes I knew that but the host of the channel probably didn't.... :)
Ghee is also available in the UK. Which is Indian, and is pure butterfat, also called clarified butter.
Interesting, thanks for sharing!
I make my own, it's really easy and excellent for cooking with.
I agree. A lot of packs of butter in the UK are sold in 250g packs and have 50g markings on the packaging. They are only a ‘guideline’, I’m a chef, so working with pastry and desserts requires specific weights, so weigh scales are necessary in a kitchen
The reality is that most Americans don't actually do any cooking, it's all eat out or order in, I was in Florida staying with some friends of my parents and wanted a sandwich for lunch, nothing in the giant fridge, they ordered them from the local deli, also most of their supermarket food is garbage, the bread is horrible.
@@RushfanUKyou can't judge an entire country by a small area within a state that's made up primarily of retirees and immigrants from other countries. The reality is that most of us do cook from scratch rather than eat out and, as one of my children so succinctly put it, have pantries and refrigerators full of ingredients rather than ready made foods. You're completely right in that premade foods at most supermarkets here taste like the south end of a north bound bull.
As an American who has spent a fair amount of time in Scotland, returning to America is always a slap in the face when it comes to quality and price of food. You should discuss the sheer cost difference between groceries in America vs the UK. A 1 lb brick of butter in the US is roughly $6 (~5 GBP). The same amount of UK butter (250 gm x 2) would cost 3.58 GBP. WHY?!? American butter is crap compared to UK butter.
Oh yeah, the prices are insane!! Definitely will do a video on this!
Nonsense, where are you buying your butter? Four pounds of butter costs $13 bucks at Costco, that's $3.50 a pound. In the supermarket it's slightly more but it's not $6.
If you like UK butter then you really should try Irish butter. The best butter in the world.
I like the taste of unpasteurised butter, produced in Normandy France, from cows grazing on lush Normandy grass, 80% fat, sold to Englanders in Sainsbury’s and Waitrose, great on toast, in a baguette or roasting/ frying fresh chicken.
🤣I've watched the cruise videos...And environmentally I don't think I can wrap my head around them. Yet, I enjoy the videos, I think I'm living vicariously through the videos.
I lived in the US for 14 years.
I have the impression that US marketing focuses on whatever will sell the product. rather than what is actually tasty and healthy to eat.
Look at the lists of additives on packets, for example.
US fruit looks beautiful, but the taste disappoints seriously.
US cheese is rather bland. (Reminds me of plastic...)
Marketing also contributes to the obesity epidemic in the US.
It’s funny that you say cheese is like plastic. If you watch DFB guide, a.k.a. Disney Food blog, she talks about plastic cheese. It’s the melted cheese that’s available in all the Disney parks. I guess it looks like plastic when it’s melted. Not sure what it tastes like, but I’m sure it’s full of additives and colours that wouldn’t be accepted in the UK.
Ahhhh! Butter. A subject I can really get on board with. Lol!! I do love a good quality butter on warm, fresh, bread. In fact, we went to the store on Sunday evening just to pick up some sourdough bread and Kerrygold Butter because I'd had a sample at Costco and couldn't stop thinking about it. I really like Kerrygold. For most cooking, I use our local store brand, but if I'm using it for bread, it's got to be a good Irish or European butter (we don't necessarily have any UK brands here, I don't think. 🤔). My friend ONLY uses quality, high butter fat content butter for baking - especially pie crust and pastry. Makes a flakier product. I think that's good advice. If you're going to spend time making something from scratch, use good ingredients. We have a wonderful creamery/dairy near us, with Jersey Cows - who are not only the cutest of all cows, but make the best butter. ❤ Thank you, cows. We love you.
Great video, I just reacted to it lol
I just watched it 😄
I had a go at making my own butter. I just bought some double cream and whipped it with an electric blender. After several minutes the bittermilk seperated from the cream leaving butter. Cream is a bit cheaper than butter but not by much.
how did it taste?
@@AutoAlligator it tasted like butter surprisingly but yeah it didn't make much so a lot of work for a small quantity.
@@lemdixon01 Nice! (I am not much of anything in the kitchen, except a nuisance I'm told so I keep clear! x) I think home made anything takes hard work but I hope the people you shared it with appreciated the work that went into it :) x
I just throw it into a stand mixer with a wire whisk fitted and leave it to do its thing. And I watch out for short-dated cream when it’s reduced to clear.
@@Canalcoholic good idea 💡
UK butter is so nice, crumpets were invented to provide a butter delivery service
I loveeee crumpets!
If the butter doesn't run down your arm when you bite into the crumpet then you haven't put enough on.
@@DevonRex116 😄😄😆🙃
Before decimalisation butter was in blocks of 8 oz it is now 250g = 8.8oz so for cooking or baking proposes I still treat it the same. A full pack / block is 8oz cut in half and you have 4oz half again gives you 2os add of courts half again is 1oz. So no scales needed.
My wife is from Pittsburgh. One time when I was over there, I was served some butter with a meal and I thought it was cream! It was white and I'm used to the yellow coloured butter over here.
Butter in England is used mainly to spread over bread for making sandwiches, not so in America where it is viewed mainly as a cooking ingredient.
@@AngelA-qi1br But.. That's the ONE time when butter is imperative, which is the backwards thing!
I think you may be projecting your experience as the norm. I buy butter primarily for cooking, can't honestly remember last time I made a sandwich - although I do like butter on toast. I do use oil for some cooking but eggs require butter, whether its an omelet, flaky pastry and cakes or sauces and glazes
@@lorrainemoynehan6791 Given how popular sandwiches and filled rolls are across Europe, I think you may be projecting a niche thought here and @br8355 is correct about it's most popular use in the UK.
@@lorrainemoynehan6791 Dripping, lard, or bacon fat is much better for frying eggs than butter.
@@allenwilliams1306 Im not disputing that at all, but if you look at the post I was replying to it stated that in the UK we use butter for sandwiches whereas in the US they cook with it. The video was about butter after all
We're basically becoming the food network over here. What British vs UK style foods should I cover next?!
Keeping it light and not going into food safety, additives, etc, how about a US thanksgiving v UK Christmas "things we eat with turkey"?
Hi, How about the differences between Pickles in the UK and Pickles in the US. Something to get your teeth in to!
Cheese! If my Doctor told me I couldn't eat cheese again for the rest of my life I honestly don't know how I would go on lol x
@@AutoAlligator I am sure there is edible, or even, decent cheese in the US, but I have never found it.
@@charlesunderwood6334 The US has a lot of cows...not sure what they do with them lol x apologies I do know after being smacked about the head by one...
Do Bacon. Both US and UK deny that the others product is legally Bacon, and then there is Canadian and European bacon which are different again. But they are all yummy
Tesco and ASDA own brand butter is 82% butter fat as is most, if not all, British and European butter.
NOW! I understand the problem Americans have trying to spread Vegemite on fresh bread. Having butter on your toast or bread allows the Vegemite to spread easily, and relatively even; also, you don't require to have more than Vegemite on the tip of the knife. That's the most you ever really need for a gentle savoury snack.
I don't know any American that has ever eaten Vegemite. It isn't sold at my local grocery store. However, there are several brands for peanut butter, god's food...
We almost always put butter on toast. Not so much on sandwiches though, although I have on occasion.
As an American, I've nver tried Vegemite but I have tried Marmite. Most Americans butter toast, but I think the problem is we're not used to spreads like Vegemite and Marmite. They're dark and sticky so people who do try them associate them with peanut butter and put way too much on. I knew the proper way to use Marmite when I tried it, and it really wasn't bad.
@@ronclark9724I'm American and adore both vegemite and marmite. They sell them here.
Vegemite is disgusting. Marmite is not. There is no comparison.
Since Lockdown, when I watched TH-cam video on how to make my own butter,
I haven't bought butter from a store since.
600ml ~21 imperial ounces or ~2cups ish of pouring double cream produces about 450g / 1lb of butter.
Whatever pack size cream is sold where you live is unimportant, just use that.
An electric food mixer using whisk attachment, in 5 to 8minutes, will produce about a pound of 100% full cream butter, no additives.
Plus just less than a cup of buttermilk.
A pinch of salt for seasoning, will also act as a preservative to keep longer in the fridge.
Only pitfall is if you do not fully rinse the buttermilk from the butter when the cream splits into butter and buttermilk. Any buttermilk not rinsed off will turn sour after a week or two, even in the fridge.
I place the pieces of butter, that should all be clinging to the whisk, into a seive or collander, then thoroughly rinse the butter under cold running water.
From that I make two 1/2lb 8oz(imp) pats of butter, wrap them in in greaseproof paper or baking parchment.
One to use in the kitchen, the other to freeze for use later.
Google TH-cam: how to make home made butter.
I could hardly believe how quick & easy it is, at about half the price of shop bought butter, and with absolutely no nasty additives, or any other kind.
Ugh! How darest thou accuse me of craving something like butter at the end of your video! I'm from the US, just moved to PA from NV, I actually have just recently bought non dairy butter and it came in a brick, with no markings on the wrapper, I had to get the box out of the trash to be sure it was butter. I must say I need to go get some toast and slather it with whatever they made this stuff out of because it reminds of what they used when I was in Germany, very thick and creamy. Lol, yes, you triggered my craving! :)
In the 1979s and early 80s there was a margarine called Echo, on the packaging there was how much to use in baking or cooking
Haven't seen one of your vids for soooo long. Welcome back
Hi Kalyn, I like your wit. When I make sandwiches I butter sparingly a little more on toast and crumpets. If someone else is making it then no butter.
I thought you would be away for the winter.
If you made another book of stuff you’d not expect to be different, I’d buy it. I always recommend your book to people since I myself have gone back and forth
Oh thank you so much!
I actually think having butter in sticks with marked quantities is a great idea 💡! I’m sure many bakers would find this very useful. That said, I love my European butter 🧈
The bottom left of the picture shows "NET WT 45 OZ" and "1.27kg" so yes, it's the 45oz pack.
Here in Wales I buy spreadable butter, but in 1Kg packs from any local supermarket. Non spreadable butter I buy in 250g packs for cooking as the flavour is better - it's brilliant for searing steaks (and starting the Maillard reaction which adds so much flavour to savory dishes). Then it's Kerrygold or Welsh butter when I can get it.
I use Lurpak, Danish butter, ask most folk in the North East of England & you'll find they do too , perhaps because the place Lurpak's goods enter the UK is through our local Port of Tyne , the most direct route the Danes have into the UK ! before that we'd always buy locally churned butter from our Co-op shops (we still can as many local farms sell to grocers in nearby towns as well as farmers markets ❤
Totally agree - hello from the market town ofMorpeth.
@theodorathompson2034 hi Theodora , I'm 10 minutes away in Cramlington xx
Some brands of British butter do have weight marks on the back of the pack so you can cut 100g or 150g without having to weigh it.
Interesting, not sure I've seen that, will have to have a look!
@@GirlGoneLondonofficial it's typically (not always) on the butter that are advertise or more commonly used in baking.
Every pack of butter I've ever bought has weight scales in 100g increments on the rapper.
I'm glad you said that, as I was beginning to doubt myself. I normally use margarine, so wondered if it was a change that I hadn't realised about re butter. I remember my old mum teaching me amounts of butter to use by looking at the lines on the side of the block of butter.
The same with Swedish butter. It comes in blocks like the British butter, but have 50g markings, so you easily can cut the desired amount.
Président spreadable butter imported from France is softened with cream not oil
I loooove President butter!
I am really enjoying the offbeat topics of these videos
Thank you! Trying to cover things that haven't been done as much yet - keeps us all from getting bored. ;)
Talking of potatoes, went to Tesco yesterday and they had baked potatoes and jacket potatoes as the description on the bag and they were both Tesco's own brand.
It’s great to see you back after your break and I hope you’re going to stick around for a while. I’m loving these more obscure comparison. Towards the end of the video I think I was focussing too much on the cute way you pronounce butter (budder) 😊 See you next time.
Thanks for watching! I'm currently researching a video on UK vs USA keyboards (as in, the ones on computers)....I'm definitely finding it fun to do these more obscure topics! So look forward to that! Thank you Steve!
Keyboard layout is a great topic. When I’ve accidentally changed to US layout, it got quite confusing with the “ and @ symbols. I don’t know any others.
@@GirlGoneLondonofficial I'd like to know how Chinese keyboards work. They can't have all 2,000+ characters on them. 😁
My Scottish cookery book has conversion tables for sticks of butter and cups. I have a set of measuring cups. I checked and they are the same size as American cups.
Another 'who knew that was a fascinating topic?' video!
It interests me that Americans like to buy in bulk, and shop less often than we do in the UK. Typically here we do a main weekly shop every week, although some people do a bigger shop once a month for regular store cupboard items, but they still then do a weekly shop for specific perishable items for that week It's not just your bigger fridges, but also the shelf life of certain products that makes the difference I think.
Houses in the US tend not to be clustered round a village or town with shops so they mostly drive to costco or such like for a monthly shop. The working hours are so long that time is short between work and they eat out more so don't have much in the way of "perishables" in the house anyway
My (American) wife was using an American recipe recently that asked for butter in cups. We got to the store and didn't have a clue how much it actually wanted - how do you measure a solid by anything other than weight?
Use a measuring jug. Put one cup of water in the jug and then add chunks of butter until the water level reaches 1 cup plus the amount you need. Butter of course is water repellent so once you pour the water off you are left with just the volume of butter you need.
If you don’t use butter on sandwiches in the USA what’s the point of spreadable butter there?
I'm sure you may have seen Danish butter that is sold in the UK: 'Lurpak'. A lur is actually a viking horn and if you look at the logo for Lurpak you'll see two crossed viking horns.
so good to see you back, missed you
American here. There is spreadable butter in the USA that is real butter, not margarine or cut with oil. You just let regular butter come to room temp and it spreads fine. I often buy whipped butter, rather than in sticks, for using to spread on toast, muffins, whatever; and buy stick butter for cooking. I keep the whipped butter on the counter, not in the fridge, except when it's hot and/or humid in the summer. Tastes and spreads just fine. And I hate butter on sandwiches - too greasy. It's great on plain bread or other baked goods, but not in sandwiches IMO.
Hello. Your back 😊
I discovered that spreadable butter is butter and rapeseed oil and worked out more expensive than just buying butter and leaving some of it out on the counter.
For the cats to eat.
Well i clicked on your video as a matter almost of routine to be honest. But within minutes i was enthralled. Who knew butter differences would be so interesting!? Thanks for doing this video. I learned a lot of stuff that i didnt know i wanted to learn.
When I was in Spain, I got into pouring olive oil on bread instead of butter and started liking it more. You can make a bottle of olive oil last quite a long time even ot you do it every day. Its more tangy than butter. In Germany they like butter on their ryebread and for breafast on their bread with their ham and cheese. I think butter is more of a Northern European thing.
(I'm a Brit. Edinburgh, 10 years in the US before) Try EVOO and a touch of balsamic vinegar. Dip decent bread in that, you don't need a lot more. Well. a good natter helps.
When I was advising Michelin starred dining clubs in London Belgravia, they would often infuse their olive oil with flavours such as garlic, or peppercorns.
I do like that idea but I'm also aware that Italy exports more Italian olive oil than it actually makes. It has special police units to catch the people who dilute it with god knows what. the police unit is there so that the Italy olive oil brand is not besmirched. There is apparently a large amount of fake olive oil on our supermarket shelves, even big supermarkets and famous brands are copied. you can often only tell by a good taste test by somebody that knows what they are talking about
The climate that supports dairy doesn’t support olive groves and visa versa. So in Italy, southern Italy will be olive oil but northern Italy which has a big dairy industry, butter is used (olive oil is as well but butter is way more common than it is in the south).
There’s a band across France, Italy, the Balkans etc. where it’s both.
@@Dreyno As a small child, olive oil was something that was put in your ear to help clear ear wax. Now I use it all the time - more than dairy fats.
A sort-of similar diff is Thai curries, which almost all use coconut milk, apart from those from the north of Thailand. No coconuts. So different recipes (I recommend. Gaeng Pa is lovely)
Kalyn, would you turn the shade on your lamp round by 180 degrees so the join is at the back. It will look nicer.
UK butter also usually has measurements on the wrapper. Likely in 50g increments.
Taste comes into consideration for me. I dont just need some slippery substance in my baguette, and generally French butter tastes like its fresh from the farm. Where British butter tastes like its fresh from the factory .
Thank you, very interesting!
Kerrygold is Irish I think and is from grass fed cows so is supposed to be a better butter 😅 🧈
In the US Kerrygold (Irish) butter is as close as you will get easily. It has a higher fat content. If your English baking recipes aren't working right with American butter, maybe try some.
"I'm not sure if this is the 45 ounce" - it literally says so on the side LOL
My personal favourite is Le Président spreadable (from France), which I keep on the countertop and not in the fridge. Tastes good and spreads easily.
Oh, ha, must have not looked closely enough....:D I love president butter!
Interesting about the large 1200g pack. My mother used to buy margarine in similar-sized tubs here in England in the 1970s but I've never seen - or at least noticed - such tubs in the supermarket.
Looked on the internet, and see Tescos do 2kg tubs of soft spread for baking and 1kg ones of their usual soft spread. The latter is 20p cheaper than two 500g tubs and the former almost half the price per kilo compared with 500g tubs.
Most british butters have measurement cutting marks on the wrapper hidden under the overlay near the edge
Well you buttered us upwell with this one well done great video ❤
US butter packaging comes in 2 forms, the elgin or Eastern pattern long, square cross section. And the western pattern, shorter and wider, closer to Europe but different. BTW same weights between east and west.
I usually buy butter from our main local supermarket Sainsbury’s, usually their own brand, occasionally I’ll buy Lurpak, Kerrygold or Anchor, I prefer unsalted so the supermarket brand suits me fine. Butter is mostly sold in 250 gram blocks and all the packs I have seen in recent years have 25 or 50 gram lines marked on them to make cutting a known weight easier on the rare occasions I need to, but I make regular use of my electronic kitchen scales which are far more accurate for measuring specific weights for baking etc, which does I think require accuracy. I do have a set of stainless steel measuring cups, but almost the only thing I use them for is for measuring arborio or paella rice when I’m making a risotto or a paella - over time I’ve learned that 1/4 cup is enough for my appetite, 1/3 cup is for a more generous single serving & 1/2 cup will serve two adequately, or 2/3 cup for two heartier eaters.
A lot of people think that a quarter is larger than a third because four is a larger number than three, isn't it? lol
I have seen pre-marked quantities in butter packages, but it's for grams rather than cups.
Difference could come down to food type, as you say US are grain fed because they are kept in sheds
We have marks every 50 gr on our butter packages here in Sweden, and it's quite accurate
I do remember as a kid we used to have an ice cream sized tub of butter. I have heard before that Americans don't use butter on sandwiches but I still have trouble accepting it. I'd never use a block of butter to make sandwich but I would use spreadable butter as it adds moisture and a layer between the bread and the filling. If I remember correctly I believe that actual margarine is now illegal (forget the reasons) but we still call spreadable butter margarine.
Some places do sell catering size tubs.
butter also helps to keep the filling inside the sandwich 😄
@@harrybarrow6222 and stops other fillings making the bread soggy
From UK, butter on toast and mayonnaise on bread for sandwiches!
Having watched a few America react videos, when someone is talking about food, most I've seen mention the ingredients, like how most ingredients are banned, outside of North America, something called Red 40?
I lived in England and then moved back to Texas 2 months ago and couldn't STAND the taste of the butter I always used to buy! And when melted it smelled AWFUL!
I've now discovered in the supermarket here in Texas packs of butter which are two pound logs of Amish butter.🧈 It is AMAZING! But the store brand Walmart butter is gross.
Yay, now I want some toast. My friend pranked me by throwing a stick of butter at me. How dairy? I don't have that many butter jokes, I have to hold some back. I don't want to spread myself too thin. I guess as the Mandalorian said ..."This is the whey". I don't know anyone else who could pull off not just a video about potatos, but also butter and make it really upbeat like yours. I'm spotting a theme here, can't wait until the next one.
I will be very disappointed if I do not see your comments in future videos whether that be about butter, potatoes, or who knows what else. ;) Thanks for watching...and making me laugh. :)
Blimey ! That was surprisingly interesting.
Glad you enjoyed!
Kerrygold is quite popular in America with nutrition-conscious people, especially those doing a ketogenic diet. Also, there is a thing called Bulletproof Coffee, which some people have instead of breakfast. It's coffee with butter and MCT or coconut oil. Supposedly it kills hunger for hours, which is good as it has a lot of fat and as many calories as a small meal. Kerrygold is the butter of chouce for Bulletproof Coffee, it allegedly tastes the best.
Have you done bread and cheese.I have tasted both and would have to say that EU and UK bread and cheese is far superior to the us.I watched another american woman doing just that and she agreed on my findings.
the cup and stick thing confused me when i was looking at recipes for brownies online lol . In the end I searched for uk recipes .nice video again ty and of course your uk 2 xx s
Yes, that would totally explain why the brownie recipes didn't quite make sense!
An American cup is 250ml.
but does that mean 250 gms as well ty@@Poliss95
1 stick butter = 4 ounces = 113.5 grams = 8 tablespoons = 1/2 cup
Margarine is not the same as spreadable butter, as there is no buttermilk in margarine, it's all oils and is no longer sold in the UK.
Thank you very much. All the best. (UK)
Still can't imagine not putting butter on a sandwich . Could you please do a video on cheese? I believe there is very poor choice in cheese in the USA. I would love to know how many of our great variety of cheese you have sampled
In some places there are specialist cheese shops. Have you come across any? I love cheese. My local cheese is Wensleydale, although Yorkshire has a few less well-known ones. But my personal favourite, shock horror! is Red Leicester.
Cheese video definitely coming!! I'm not the world's biggest fan of cheese in general so will be more research based than my own experience with UK cheeses - I know, I'm strange! And boring! I'm all about the cheddar. ;)
Some of us also watch Jenny Can Cook (and others), so have cup measures as well as scales - anyone who hasn't tried her chocolate cake made with oil (no eggs or butter) you really should. It's the simplest chocolate cake you will ever make and is absolutely gorgeous. You can ring the changes with the frosting too (adding a little bit rum is my favourite). Some of us also use UK pounds and ounces as well as kilograms. 😊 The tub of Country Crock is the 45 ounce one.
there are weight mesurments on the back of UK butter, to slice at the appropriate point, they used to be in 2 ounce mesurments, now they are 25grams
Just realized this. :)
Grass fed butter is lower in saturated fats and higher in unsaturated fats than grain fed butter. It’s not just the difference in colour.
This is great new niche, go for it! And strangely food is probably the biggest division between us.
Spuds first then butter...love it! :D
Those recipes that call for a"knob of butter" to be put on top of the ingredients before placing in the stove. How much is "a knob"?
And how many knobs make an American cup, an ounce or grams?
No kitchen scale? How can you get any recipes right without weights and a set of electronic scales?!!
You’ve opened a big can of worms. There are very few British Butters that can be said to be “Premium”, most premium ones are European, normally French or Danish and they tend to sell more than British. Ireland also sells a lot of butter to the UK, Kerrygold being the most popular. A lot of their spreadable butter doesn’t contain oils it’s just churned differently (spreadable butter containing oil is not butter in my opinion)
I buy British 🇬🇧🇬🇧🇬🇧
There are lots of good quality UK butters if you stay away from the big brands and standard supermarket brands. They tend to be similar cost to the premium supermarket brands but so much nicer!
There are plenty of high quality British butters, though Kerrygold is not one of them!
We have lines measured on the side of our butter wrap
Lol I watch Cruise videos. I've never been on a cruise and suffer from terrible seasickness. I suffered my worst case on an overnight ferry from Felixstowe to Belgium. I dont think I couod actually survive a cruise. But I digress, butter lovely on thick slices of toast or crumpets with jam.
If you ever wanna go on a cruise, you can get seasickness medication. In Canada it’s available over-the-counter, but if you want to get the patch that you put behind your ear, you have to get that prescribed for you from a doctor. I also love Cruise videos and cruises And tips for travellers with Gary Benbridge, he is British.
butter or margarine or oil i use it some time. butter on bread and margarine or oil to cook or steak...
The spreadable butter was the 45 oz (as it said so on the side of the pack). Tried UK and US butters, the US presentations are much nicer in the sticks than in the blocks though this was likely as I was only visiting for a short while and less butter was needed. Did not really notice any flavour difference but then again I don't tend to use much.
I take it you don't use butter as a spread on bread. I think maybe that's the reason for the different shape.
in the uk you put the block into a butter dish
This video drove me to some buttered crumpets. Thank you 😊
As a Wisconsin dairy farmer you gave a fair account.
I think shelf life must be at a premium in US distribution chains than British ones because the distribution networks are five to ten times larger
Big isn't always better😊
You're supposed to open up the whole packet of butter removing the packaging and transfer it to a butter dish, but it might be more what old people use. I have one but keep forgetting to do it so just open and close the aluminium pack (sometimes it's paper) with the risk of eating some aluminium. I grew up in the 80's eating margarine which came in plastic tubs because it was supposed to be healthier than butter but it turns out its worse.
I was born in 1961 and grew up eating Bread & Dripping (as did many others).
When Margarine came along it was the quickest way to have that toast / sarnie thrown into the bin.
It tasted absolutely bloody disgusting.
@@0utcastAussie I saw a packet of beef dripping in a butchers but I've never bought it or tried it. The butcher said it now used more for cooking. I sometimes buy lard to cook with.
@@0utcastAussie .
Bread and dripping is to die for.
When I was a kid, my mother worked in the local school canteen and would sometimes bring home her cheese sandwiches.
Imagine what margarine and cheese were like during the rationing and shortages just after WW2.
and now many brands mix with palm oil that we recently discovered to be cancer causing as well as bad for the environment of the producing countries
@@lemdixon01Bread and dripping.😋😋 Don't forget the salt .
we used to have a lot of 1kg tubs of margarine but i think with the healthy living craze of the 90s-00s people bought less so they dont make it much here now. and as with everything exported to america is expensive because the rates that the us government taxes everything
In the UK some brands are reducing the size which is terrible for recipes.
yes! Just noticed this the other day!
Our butter usually has 50 gram measurements - and 1 oz is very roughly 25 grams. I remember trying to spread butter on bread and it was impossible - the butter wouldn't stay on the knife.
Its odd that the richer US doesn't spend that money on better food. What do Americans do with their day since they seem to have to work a lot of hours. I would have thought meal times were a highlight of their long work days.
Plus I had baked potato with butter and cheese today!
What else in in US butter to make it taste so bad though? If the bittermilk content is similar to UK butter, what's in the other 20% to alter it so much? I've been to the US a few times and avoid the butter after trying it a few times.
American cubes of butter come in two different proportions, an interesting story of its own which I only partly remember. The first manufacturer of cubed butter in the US adopted a machine that was intended for a different purpose; when competitors began to cube butter those machines were no longer available, and they had to use a different one. US butter dishes come in the appropriate size for one, the other, or both.
The US seems quite insular about their cups/tablespoons measures - bafflingly so to us Brits as these are far too imprecise. Often cookbooks produced in the US will also list indredients and quantities in US units alongside grams and litres. Also the archaic Farenheit cooking temperatures alongside Celcius and gas mark. Cookbooks produced in the US, even those sold in the UK, generally do not reciprocate and only give cup measurements.
When following a recipe from the other side of the pond, don't forget:
1 US pint is only about ⅘ of an Imperial pint.
(473ml)
1 Imperial pint is about 1¼ US pints. (568ml)
@@hypsyzygy506 Those number are exact, not approximate, US pint is 16 fl oz whereas the Imperial pint is 20 fl oz.
Now I thought Anchor was NewZealand butter not European.
I thought the main difference is
UK butter is made with soured milk American is made fresh. This belief would seem consistent with everything you said.
Anchor butter for sale in the uk is from Wiltshire and is made 100% from uk cows milk. The last import from New Zealand was in 2012
If Americans don't typically spread butter on their sandwiches, what do they put spreadable 'butter' on?
We would put it on toast, corn on the cob...use it sort of just as butter like in mashed potatoes, etc, just not spreading on sandwiches
I wouldn't call adsa or tesco "brands of butter' 😂 these are just supermarkets. I would say "country life" "anchor" "lurpak" etc are dedicated butter brands.
I used to like kerrygold when I was younger, but I’m an avid Clover user now, I also prefer clover to oil for cooking and frying
Clover is plant-based, right? Hence the name
@@Reece-3601 not sure but it is considered dairy, I think Flora is the spread that’s more plant based
@@johnhickey4289 And what's the deal with "I can't believe it's not butter!", is it some bastard spread simply masquerading as butter?
@@Reece-3601 I can believe that ‘I can’t believe it’s not butter’ is not butter
I wanted to add that American agricultural products are produced with shelf life in mind, requiring preservatives the EU bans. As for butter, Land O Lakes the number one brand is produced in a Minneapolis suburb. Whereas Country Crock is produced in a Kansas City suburb. America is a large nation with food distribution chains nationwide, many of the products produced at one location for the entire nation. To legally drive a truck from Southern California to New England takes SIX days. Most European food distribution chains are three days at most not including Russia. America also has food supermarkets that are nationwide, Walmart and Kroger, plus others. Are there Tesco supermarkets in every European nation? Are British food brands sold in every EU nation? Shelf life matters in America...
Anchor Butter isn't European it's from New Zealand but in the UK it's made in Wiltshire.
The normal lurpak butter which is the brand Brits use the most is 80% butter fat but the Lurpak spreadable which jokingly is referred to as lurpak un-spreadable because it’s supposed to be spreadable straight from the fridge but isn’t is 52% butter milk fat and 26% rapeseed oil (canola oil to our American and Canadian cousins). Minerva Dairy has the highest butter content and comes from the Amish but good look buying it here in Blighty. There are artisan butters with more here but not massed produced.
Same with M&S spreadable 'straight from the pack' that is absolutely not spreadable.
@@redf7209 it’s a con to charge more money for less butter. Butter is butter fat and charging more lying saying it’s because it makes spreadable right out of the fridge and then charging more for less actual butter is cheeky and a rip off. They are saving 26% more butter on every carton of butter and then having the balls to charge more for them saving butter. Rip off just buy the proper butter save money and get the real McCoy.