Another incredibly informative video! How did you personally find the flavors of the cookies differentiate from each other using the different butters? Is there one you find superior in regards to taste in a cookie?
So I didn't want to talk to much about flavor, because that's a really subjective observation as your preference is definitely going to be different than mine! But generally, I found that recipes that contain more than 30% butter are the ones you want to consider using special butters for their flavor. This includes shortbreads, laminated doughs, and frostings. Most other cookies (like sugar cookies, chocolate chip cookies, and generally those *not* labeled "butter cookies") are in the 20-25% butter range. So you can detect the butter flavors, but not substantially, and have to search for it a bit. But for those cookies where the butter exceeds 30%, I loved Plugra. It has this complex umami-like flavor that reminded me of a hard cheese (parmesiano reggiano, maybe?) I've made a few batches of Plugra shortbread cookies and I can't stop eating them.
@@SugarologieFWIW, In her online baking class Christina Tosi recommends Plugra. Not surprising, as her bakes tread the sweet/salty line so she’d like that umami quality in her recipes.
I love to bake and usually use the Costco brand. Lately everyone is talking about Kerry gold so I gave it a go and wasn't really impressed; I was surprised that it didn't live up to the hype. However, after seeing your video I discovered what might be the problem, I used the salted keerygold instead of unsalted. I don't have a problem using salted with the Costco brand (with less or no added salt). This video was super informative, thanks for taking the time to describe the difference!!
I can carefully observe and see that your butter from Costco is larger than mine. After learning from my research, west coast and east coast butter are completely different from each other. West coast butter is wider while east coast butter is narrower. In order to determine what dairy farm it came from, you can look it up by using a special code called the "dairy plant code" labeled on the butter package each time you purchase it. The dairy plant code can be found below or above the "best by" date. For example, plant code "55-304" comes from Grassland Dairy Products Inc. in Greenwood, Wisconsin. A local grocery store or a limited variety store known as ALDI could use that very same dairy plant. But take notice that not all of the stores (and wholesale clubs) use the same exact dairy plant. Each dairy plant that gets delivered to a group of corporate grocery stores like ALDI, Walmart, Target, Costco, Sam's, etc. can deliver butter from either by a group of states or just by a set of regions here in the United States. This is all I have in my research, but it is very interesting to learn about. Thanks for providing information about the butter!
This is so informative and something I never considered. I read about the "science experiment" in the 60s, funded by a shortening manufacturer, that determined butter was bad for you and to use shortening instead. When examined later, the quality of the butter is actually determined by how the cows are fed and treated while they are producing milk, and this will affect how your body is going to process it as well. This led me to switch from buying bulk store brand butter to cabot, since I didn't know what butter each store was private labeling. Cabot also stands up to Kerrygold in blind tastings.m, and I always thought it was because of the cows and had no clue there was butter with more than an 80% fat content. 😅
Oh, very interesting! It's hard to decipher these "studies" sometimes, but now, for good and reputable scientific journals, we have to disclose any affiliations with companies at the forefront of the article/study. Which is great! The public deserves transparency about these sorts of things, esp. when it comes to food. And I love Cabot cheese but have yet to try their butter!
Everytime I watch one of your videos, I think, "She is my people." Thank you for answering so many of my questions about baking. I love science and food, so your channel is one of my favorites. 💞
Incredible work! As a pastry chef and science oriented person, I really appreciate the thought you put into your content. It's highly informative and insightful. I don't often comment on videos but really wanted to take the time to say that your work is really appreciated.
On cookies: browning the butter also removed a lot of the water content I imagine, so the differences between fat contents for the butters were minimized. PS: managed to re-emulsify brown butter in a recent cookie bake. It can be done with cold butter added in small nobs. Basically same procedure as fixing a split frosting.
Thank you for this video so much! I have been wondering about the difference in butterfat percentages and how they affect baking. I did not realize that the unsalted Kerrygold butter had a savory taste. I was actually planning on buying some to make a cake, but I will not do that now. I am so relieved to find out that higher butterfat is not needed for buttercream stability.
I need a cookie! 🙂I guess margarines or shortenings and lards are different as well, with the water content determining the outcomes? Thanks for the testing!
Yes, and sometimes they are even more effective at getting your desired texture (e.g., oil for cakes = moister crumb; shortening for pies = flakier crust) but butter is so great for flavor and often it's used for that reason
I'm not entirely following with why the cookies were different other than the cultured butter one; all were made with browned butter, which means the water has mostly evaporated, so it shouldn't have affected spread at all, which is what you found. That's probably also why they were identical in texture other than height.
Because you weight the butter before the browning process. More water evaporates, so in the end less butter gets into the cookie. If you would weight the butters after the browning I would imagine the turned out identical.
You are so inspiring. Thank you for continuing to educate us here on your channel. It truly provides so much value. Got me back into baking which I haven’t done since I was a child.
Your delivery is so concise. I was so happy to see the title but worried 10 minutes wouldn't be enough time. You somehow answered questions I've been asking myself since watching your buttercream video.
Your videos are so informative..thank you so much for telling everything in detail…your video on different buttercreams and their stability is also very helpful…😊👍👍👍
I have never really tried buying many brands of expensive butter, but I bought France's cultured milk butter by the name of LESCURE, and it tasted really good in my homemade croissant 😃
This is fascinating as last week I saw a series of TikToks from a woman who could not get her Costco butter to make SMBC and throughout the comments, there was lots of agreement. She then tried other butters and those with a higher fat content worked. We have been on a butter journey for years and recently bought some so-called Amish butter. It is supposed to be 84%.
I live in Massachusetts. The brands I use are Plugra and Cabot unsalted (83%). They are my absolute favorites! I only use Land O Lakes (American butter) when making my American buttercream or basic cooking/baking recipes. All other buttercreams (Italian, Swiss and French) I make with European style buttercream... along with my croissants and pie dough. I only use the butter with a higher fat content for my laminated dough and other pastries. It’s very expensive, but worth it! What I do is when it goes on sale, I stock up! Butter takes a while to spoil if immediately stored in the freezer. At least it doesn’t for me because I go through it so fast😂
Ah, yes those are all good choices! And I'm glad we came to the same conclusion about which butter to use. I'm so excited to make all my pies with the higher fat butter now :)
5:53 Out of curiosity, why did you expect the higher fat butter cookies to spread more here? I would think that when browning butter, you are removing the water content so it shouldn't matter as much how much water was in the butter before browning. Is it that the butter is measured out before brownong, so you expected the cookies with higher fat butter not to have less water, but act as though more butter was added to the recipe? Thanks for the testing and analysis!
Yes, I wanted to replicate a baker's experience with just using a different type of butter and not doing any formal calculations about water loss for a recipe. Say, if you only have the European-style butter, and use it in a standard American recipe (that was likely built using an 80% fat butter), what changes would you experience? Most recipes give the amount of butter needed prior to browning, so you're right, the amount of fat (and minimally, milk solids) added to the recipe increases. Also, water increases spread, but fat does too. The variables you can change in a cookie recipe are the type of lipids (oils or solid fats), their ratios, and their working temperature (melted butter vs. solidified butter). Those are things I typically change when I build recipes and am looking for a specific texture. :) edited to add: pH too! Another variable we can consider that changes the spread in the cookie is the fat's pH!
Now I know why my cookies never spread like on the photos and videos. I am in Europe so probably I use cultured butter with a higher fat content. BTW, the prices are so high in your video! Wow, butter is much cheaper in Belgium.
Oh! i never thought about how much of a difference 2% butter fat could make in a pie crust!! I'm super interested in trying it out! I've been using and modifying a Walmart brand flour packaging pie crust since i was 8, and i love the way it tastes and bakes, but its never been perfectly flaky like people say pie crust is supposed to be
This was fascinating! Great video, thank you! I was reading my mom's candy book from the 1960's and it suggested using the highest fat cream and butter you could get to make candy. So that year I decided to try it and I found that my candy took a lot longer to come up to temperature. When it came time to stirring it to change the texture it was a lot softer than usual and it took a really long time to turn. I went back to my normal butter and cream after that. I didn't find any discernible difference in flavor or texture once the candy was finished. Sure did enjoy your video, though.
Happy Christmas, I just made your Swiss Buttercream recipe, will try the cheat version next as I did not like how long it took to cool down as I made a triple batch, my Breville Bakery Chef just fitted it all in. I am going back to school at 55 in January to take a baking and pastry arts diploma. I was originally trained at a 1-Michelin star restaurant, but mainly savoury so I want to brush up on my pastry skills, though I mainly like making bread, but tis the season to give out 6 dozen cupcakes. I subscribed because I basically like that you don't do a recipe so much as a set of rules or guidelines etc that is what makes it interesting to me, anyone can follow a recipe in a book I want to know why and how like in this video about butter fats and water ratios. Keep up the good work I will wait anxiously for your next set of tips :)
Another informative video! I love your in depth analysis- it’s really helped level up my baking. I’ve been using Plugra for years and assumed it was cultured because I also love the taste. Helpful to see how it matched up with other butters in different applications
My understanding is that Plugra takes extracted compounds from butter cultures and sprays them into the finished butter so that it maintains a specific level of cultured flavor, rather than continuing to develop.
Please make a video about the different kinds of caramel. Often recipes say 'cook for 5 minutes' without mentioning the temperature. Frustrating. That way the caramel can turn out too runny or too hard. Dry and wet caramel. Differences in amounts of cream and butter. Differences in temperature. Etc. Maybe the amount of cream on the X and the temperature on the Y. I prender the taste of wet caramel : less bitter notes.
I've made Italian meringue buttercream with 80% milk fat butter. After decorating and chilling the cake, it takes forever to come to room temp. I'd like to try a higher fat butter to see if this changes.
I thoroughly enjoy how detailed your videos are. And how you tested different types of butter and compared the results. Are you familiar with Jeanell eats? She has the 12 days of Cookiemas every year which I love. She features some cookies I've never heard of from different countries and cultures. And I always find this so interesting to see different cookies and interesting ingredients. One of them this year was a Miso Caramel Chocolate chip cookie. She used both white and red miso in the recipe. I had never used miso in baking. And I'm intrigued by the fact that there is no actual caramel in the cookie. But the caramel flavor comes from the miso itself. The one thing she mentioned is how much the cookies spread when baked. At first I thought I'd get her recipe and tinker with it a bit by adding baking powder along with the baking soda that is in it. But having watching this video I now wonder if it the type of butter that was used which caused the cookie to spread? Since I won't be buying the miso until next week when I make my trip to my favorite asian store. I think I'll also get a more acidic butter to use and then see if the cookies still spread. Either way I will still enjoy the baking process. But I thank you for this video.
Right away I can tell that some of the butter info does not apply to other countrys. For example, in Germany Kerrygold is always wrapped in gold. I don't have the sweet cream butter nor is it salted. But it is still gold. Never seen it in any other way.
This was a very informative and helpful video. I don’t like using too much Costco butter. I like using salted butter at Walmart, Stater Brothers or sometimes Vons. I use salted butter when it comes to cooking and baking.
So because ghee undergoes intense heating, as it cools down, it won't crystallize and have the same solidity (and high melting temperature) as butter that's been manufactured. Hmmm... unless there's a company that sells solidified ghee that's refrigerated? That's such an interesting question and I've never thought about it that exists!
oh to live in a country with more affordable butter basically everything shown in this video costs almost a day's worth of minimum salary in where i live
I had no idea that salted kerrygold wasn't cultured, what other lies to I believe?!?! Also, I wonder if the cookie spread experiment would yield different results if the butter isn't browned, leaving the different amounts of water in the dough.
It doesn't matter which butter you use, as long as you are using butter. Don't use seed oils, margarine, canola. Use the butter you can afford. Lard / suet / tallow / coconut oils are good for you.
Wouldn't browning the butter be actually a bad idea when trying to compare? You're getting rid of the water which makes a difference, destroying the emulsion and you'd cook the tanginess away with all that high heat.
Haven't watched the video yet, but wanted to come on and say right away, I live in France, all French butter is 82% butter fat by law, there is no other option, if I want to do a recipe developed in North America, I have to reduce the amount of butter quite a bit especially if the recipe calls for melted or browned butter, because of less water loss compared to the 80% butter fat US butter. Also, because of that less amount of water, when doing US style pie dough or other recipes where the butter needs to remain cold, I tend to have to work more quickly and chill more often because just 2% more butter fat makes it melt faster in my hands and is more malleable, which is not exactly what I want. For French based backed goods it's the exact opposite, and I remember French friends that were living in the US struggling with their French recipes. Also, the variety of wheat is different between the 2 continents which causes other problems, but that's a different topic, lol
Another incredibly informative video! How did you personally find the flavors of the cookies differentiate from each other using the different butters? Is there one you find superior in regards to taste in a cookie?
So I didn't want to talk to much about flavor, because that's a really subjective observation as your preference is definitely going to be different than mine!
But generally, I found that recipes that contain more than 30% butter are the ones you want to consider using special butters for their flavor. This includes shortbreads, laminated doughs, and frostings.
Most other cookies (like sugar cookies, chocolate chip cookies, and generally those *not* labeled "butter cookies") are in the 20-25% butter range. So you can detect the butter flavors, but not substantially, and have to search for it a bit.
But for those cookies where the butter exceeds 30%, I loved Plugra. It has this complex umami-like flavor that reminded me of a hard cheese (parmesiano reggiano, maybe?) I've made a few batches of Plugra shortbread cookies and I can't stop eating them.
Amazing. Thank you so much, Adriana!
@@SugarologieFWIW, In her online baking class Christina Tosi recommends Plugra. Not surprising, as her bakes tread the sweet/salty line so she’d like that umami quality in her recipes.
I love to bake and usually use the Costco brand. Lately everyone is talking about Kerry gold so I gave it a go and wasn't really impressed; I was surprised that it didn't live up to the hype. However, after seeing your video I discovered what might be the problem, I used the salted keerygold instead of unsalted. I don't have a problem using salted with the Costco brand (with less or no added salt). This video was super informative, thanks for taking the time to describe the difference!!
Where did you get those cookie cutters?
I can carefully observe and see that your butter from Costco is larger than mine. After learning from my research, west coast and east coast butter are completely different from each other. West coast butter is wider while east coast butter is narrower. In order to determine what dairy farm it came from, you can look it up by using a special code called the "dairy plant code" labeled on the butter package each time you purchase it. The dairy plant code can be found below or above the "best by" date. For example, plant code "55-304" comes from Grassland Dairy Products Inc. in Greenwood, Wisconsin. A local grocery store or a limited variety store known as ALDI could use that very same dairy plant. But take notice that not all of the stores (and wholesale clubs) use the same exact dairy plant. Each dairy plant that gets delivered to a group of corporate grocery stores like ALDI, Walmart, Target, Costco, Sam's, etc. can deliver butter from either by a group of states or just by a set of regions here in the United States. This is all I have in my research, but it is very interesting to learn about. Thanks for providing information about the butter!
@michaelvelotti3936, Fascinating! Thank you for a terrific read 👍. Definitely something to look into👍. Thanks for the codes too👍🙂.
This is so informative and something I never considered. I read about the "science experiment" in the 60s, funded by a shortening manufacturer, that determined butter was bad for you and to use shortening instead. When examined later, the quality of the butter is actually determined by how the cows are fed and treated while they are producing milk, and this will affect how your body is going to process it as well. This led me to switch from buying bulk store brand butter to cabot, since I didn't know what butter each store was private labeling. Cabot also stands up to Kerrygold in blind tastings.m, and I always thought it was because of the cows and had no clue there was butter with more than an 80% fat content. 😅
Oh, very interesting! It's hard to decipher these "studies" sometimes, but now, for good and reputable scientific journals, we have to disclose any affiliations with companies at the forefront of the article/study. Which is great! The public deserves transparency about these sorts of things, esp. when it comes to food. And I love Cabot cheese but have yet to try their butter!
Everytime I watch one of your videos, I think, "She is my people."
Thank you for answering so many of my questions about baking. I love science and food, so your channel is one of my favorites. 💞
Wow, I never considered the difference cultured vs sweet cream butter would make in the final product!
I fully expected going into these experiments to learn about fats and their role in baking, but pH always makes its presence known :)
Be carful with cultured butters some have overpowering flavors.
Incredible work! As a pastry chef and science oriented person, I really appreciate the thought you put into your content. It's highly informative and insightful. I don't often comment on videos but really wanted to take the time to say that your work is really appreciated.
On cookies: browning the butter also removed a lot of the water content I imagine, so the differences between fat contents for the butters were minimized.
PS: managed to re-emulsify brown butter in a recent cookie bake. It can be done with cold butter added in small nobs. Basically same procedure as fixing a split frosting.
I like making shortbread cookies around this time of year, thank you for making this video
Thank you for this video so much! I have been wondering about the difference in butterfat percentages and how they affect baking. I did not realize that the unsalted Kerrygold butter had a savory taste. I was actually planning on buying some to make a cake, but I will not do that now. I am so relieved to find out that higher butterfat is not needed for buttercream stability.
I need a cookie! 🙂I guess margarines or shortenings and lards are different as well, with the water content determining the outcomes?
Thanks for the testing!
Yes, and sometimes they are even more effective at getting your desired texture (e.g., oil for cakes = moister crumb; shortening for pies = flakier crust) but butter is so great for flavor and often it's used for that reason
These are the best baking videos on TH-cam right now
I watched Ethan‘s version of this about a week ago. Looking forward to seeing how your experiment goes!
Let’s do this! ❤
oh wow, I didn't even know he made one! I'll have to check it out!
Oh wow, just watched...excellent as always! Highly suggest!
@@SugarologieI love yours so much, you went in a totally different direction with it
@sugarologie Yes, you did go a totally different route and now I feel like I have a phd in butter! 🧈 ❤
Thank you for all this effort!
You deserve millions of views. I look forward to all your videos
I'm not entirely following with why the cookies were different other than the cultured butter one; all were made with browned butter, which means the water has mostly evaporated, so it shouldn't have affected spread at all, which is what you found. That's probably also why they were identical in texture other than height.
Because you weight the butter before the browning process. More water evaporates, so in the end less butter gets into the cookie.
If you would weight the butters after the browning I would imagine the turned out identical.
You are so inspiring. Thank you for continuing to educate us here on your channel. It truly provides so much value. Got me back into baking which I haven’t done since I was a child.
Your delivery is so concise. I was so happy to see the title but worried 10 minutes wouldn't be enough time. You somehow answered questions I've been asking myself since watching your buttercream video.
Your videos are so informative..thank you so much for telling everything in detail…your video on different buttercreams and their stability is also very helpful…😊👍👍👍
It would be so interesting to see the difference in using ghee/clarified butter as well..Other than that, this was extremely informative!
I have never really tried buying many brands of expensive butter, but I bought France's cultured milk butter by the name of LESCURE, and it tasted really good in my homemade croissant 😃
Unbiased, short, straight to the point with great shoots 👍. Love this content💙. Thank you for your tutorial and your time.💐
Ooo Ive always wanted to know this! Thank youu
This is fascinating as last week I saw a series of TikToks from a woman who could not get her Costco butter to make SMBC and throughout the comments, there was lots of agreement. She then tried other butters and those with a higher fat content worked.
We have been on a butter journey for years and recently bought some so-called Amish butter. It is supposed to be 84%.
Couldn’t make Saltimbocca? There’s not usually butter in that
?????????
@@MrEquusQuagga Swiss Meringue Buttercream
@@terriyule7330 Swiss Meringue Buttercream
@@terriyule7330 ???????? WTF????????
I live in Massachusetts. The brands I use are Plugra and Cabot unsalted (83%). They are my absolute favorites! I only use Land O Lakes (American butter) when making my American buttercream or basic cooking/baking recipes. All other buttercreams (Italian, Swiss and French) I make with European style buttercream... along with my croissants and pie dough. I only use the butter with a higher fat content for my laminated dough and other pastries. It’s very expensive, but worth it! What I do is when it goes on sale, I stock up! Butter takes a while to spoil if immediately stored in the freezer. At least it doesn’t for me because I go through it so fast😂
Ah, yes those are all good choices! And I'm glad we came to the same conclusion about which butter to use. I'm so excited to make all my pies with the higher fat butter now :)
5:53 Out of curiosity, why did you expect the higher fat butter cookies to spread more here? I would think that when browning butter, you are removing the water content so it shouldn't matter as much how much water was in the butter before browning. Is it that the butter is measured out before brownong, so you expected the cookies with higher fat butter not to have less water, but act as though more butter was added to the recipe?
Thanks for the testing and analysis!
Yes, I wanted to replicate a baker's experience with just using a different type of butter and not doing any formal calculations about water loss for a recipe.
Say, if you only have the European-style butter, and use it in a standard American recipe (that was likely built using an 80% fat butter), what changes would you experience? Most recipes give the amount of butter needed prior to browning, so you're right, the amount of fat (and minimally, milk solids) added to the recipe increases.
Also, water increases spread, but fat does too. The variables you can change in a cookie recipe are the type of lipids (oils or solid fats), their ratios, and their working temperature (melted butter vs. solidified butter). Those are things I typically change when I build recipes and am looking for a specific texture. :)
edited to add: pH too! Another variable we can consider that changes the spread in the cookie is the fat's pH!
Thank you its what I was wondering but not have found on the web❤
Crazy the difference between salted and unsalted Kerry gold
Now I know why my cookies never spread like on the photos and videos. I am in Europe so probably I use cultured butter with a higher fat content.
BTW, the prices are so high in your video! Wow, butter is much cheaper in Belgium.
Thank you! Loved this content.
Oh! i never thought about how much of a difference 2% butter fat could make in a pie crust!! I'm super interested in trying it out! I've been using and modifying a Walmart brand flour packaging pie crust since i was 8, and i love the way it tastes and bakes, but its never been perfectly flaky like people say pie crust is supposed to be
This was fascinating! Great video, thank you!
I was reading my mom's candy book from the 1960's and it suggested using the highest fat cream and butter you could get to make candy. So that year I decided to try it and I found that my candy took a lot longer to come up to temperature. When it came time to stirring it to change the texture it was a lot softer than usual and it took a really long time to turn. I went back to my normal butter and cream after that. I didn't find any discernible difference in flavor or texture once the candy was finished. Sure did enjoy your video, though.
Happy Christmas, I just made your Swiss Buttercream recipe, will try the cheat version next as I did not like how long it took to cool down as I made a triple batch, my Breville Bakery Chef just fitted it all in. I am going back to school at 55 in January to take a baking and pastry arts diploma. I was originally trained at a 1-Michelin star restaurant, but mainly savoury so I want to brush up on my pastry skills, though I mainly like making bread, but tis the season to give out 6 dozen cupcakes. I subscribed because I basically like that you don't do a recipe so much as a set of rules or guidelines etc that is what makes it interesting to me, anyone can follow a recipe in a book I want to know why and how like in this video about butter fats and water ratios. Keep up the good work I will wait anxiously for your next set of tips :)
Another informative video! I love your in depth analysis- it’s really helped level up my baking. I’ve been using Plugra for years and assumed it was cultured because I also love the taste. Helpful to see how it matched up with other butters in different applications
My understanding is that Plugra takes extracted compounds from butter cultures and sprays them into the finished butter so that it maintains a specific level of cultured flavor, rather than continuing to develop.
Very helpful!
Please make a video about the different kinds of caramel. Often recipes say 'cook for 5 minutes' without mentioning the temperature. Frustrating. That way the caramel can turn out too runny or too hard.
Dry and wet caramel. Differences in amounts of cream and butter. Differences in temperature. Etc. Maybe the amount of cream on the X and the temperature on the Y.
I prender the taste of wet caramel : less bitter notes.
Thank you for this informative video.
Of course the butters will be about the same after you brown them. The process of browning boils off all of the water.
I've made Italian meringue buttercream with 80% milk fat butter. After decorating and chilling the cake, it takes forever to come to room temp. I'd like to try a higher fat butter to see if this changes.
It's butter... It's all expensive now a days
I thoroughly enjoy how detailed your videos are. And how you tested different types of butter and compared the results. Are you familiar with Jeanell eats? She has the 12 days of Cookiemas every year which I love. She features some cookies I've never heard of from different countries and cultures. And I always find this so interesting to see different cookies and interesting ingredients. One of them this year was a Miso Caramel Chocolate chip cookie. She used both white and red miso in the recipe. I had never used miso in baking. And I'm intrigued by the fact that there is no actual caramel in the cookie. But the caramel flavor comes from the miso itself. The one thing she mentioned is how much the cookies spread when baked. At first I thought I'd get her recipe and tinker with it a bit by adding baking powder along with the baking soda that is in it. But having watching this video I now wonder if it the type of butter that was used which caused the cookie to spread? Since I won't be buying the miso until next week when I make my trip to my favorite asian store. I think I'll also get a more acidic butter to use and then see if the cookies still spread. Either way I will still enjoy the baking process. But I thank you for this video.
Just in time for holiday baking.
Good needed info ty!
Very useful. Thank you!
Right away I can tell that some of the butter info does not apply to other countrys. For example, in Germany Kerrygold is always wrapped in gold. I don't have the sweet cream butter nor is it salted. But it is still gold. Never seen it in any other way.
Thank you for this very informative video! I bake a lot and have wondered whether I am using the best butter for my goods.
This was a very informative and helpful video. I don’t like using too much Costco butter. I like using salted butter at Walmart, Stater Brothers or sometimes Vons. I use salted butter when it comes to cooking and baking.
Great video!
So I’m hearing Keri gold for sugar cookies! 😂 I know
You have a perfect nonspread sugar cookies for royal icing
Would ghee be the cheapest high fat butter if you solidify it?
So because ghee undergoes intense heating, as it cools down, it won't crystallize and have the same solidity (and high melting temperature) as butter that's been manufactured. Hmmm... unless there's a company that sells solidified ghee that's refrigerated? That's such an interesting question and I've never thought about it that exists!
oh to live in a country with more affordable butter
basically everything shown in this video costs almost a day's worth of minimum salary in where i live
I'd love to see you make a treat leches cake.
Very informative…thank you…wonder how Land O Lakes stacks up…
It IS worth it!!!!!
I had no idea that salted kerrygold wasn't cultured, what other lies to I believe?!?! Also, I wonder if the cookie spread experiment would yield different results if the butter isn't browned, leaving the different amounts of water in the dough.
It doesn't matter which butter you use, as long as you are using butter. Don't use seed oils, margarine, canola. Use the butter you can afford. Lard / suet / tallow / coconut oils are good for you.
Oh. As a science nerd and baker, so grateful for your videos
Costco in Canada doesn’t sell sweet cream butter
Wouldn't browning the butter be actually a bad idea when trying to compare? You're getting rid of the water which makes a difference, destroying the emulsion and you'd cook the tanginess away with all that high heat.
Ethan chlebowski just put out a video on butter so I am interested in your findings
You’re trying New Zealand butter before you even touch a French butter 😭
Plugra butter is so good
I’ve started baking with KerryGold in 2022, the first thing I made with it was shortbread (but from another recipe).
yes. yes it is. :) its just freakin priiicy.
Plugra is American… Kansa! So it’s not European. Maybe European-styled is the proper way to discuss it.
Hello 😊
hello! 😍
Haven't watched the video yet, but wanted to come on and say right away, I live in France, all French butter is 82% butter fat by law, there is no other option, if I want to do a recipe developed in North America, I have to reduce the amount of butter quite a bit especially if the recipe calls for melted or browned butter, because of less water loss compared to the 80% butter fat US butter. Also, because of that less amount of water, when doing US style pie dough or other recipes where the butter needs to remain cold, I tend to have to work more quickly and chill more often because just 2% more butter fat makes it melt faster in my hands and is more malleable, which is not exactly what I want. For French based backed goods it's the exact opposite, and I remember French friends that were living in the US struggling with their French recipes. Also, the variety of wheat is different between the 2 continents which causes other problems, but that's a different topic, lol
Now I know that the cheaper butter is basically just as good. Thank god
I use vegan butter...
I use regular butter…