gobluem82
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Post by gobluem82 on Nov 29, 2016 17:10:40 GMT -5
I recently picked up a couple of pounds of Land-O-Lakes European-style butter on sale for $2.88/lb. I'm sure it's not going to be exactly of the same quality as more premium brands, but the price was right. I don't know, though, if it should be used interchangeably with regular butter since I believe the moisture content is different. Has anyone out there ever used European-style butter for baking, and if so, how were your results?
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Post by swedishcook on Nov 30, 2016 0:31:13 GMT -5
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cafelatte
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Post by cafelatte on Nov 30, 2016 9:56:01 GMT -5
I haven't tried that butter but do see it in the store. I thought it came in 8oz packages though, but I haven't looked at it too closely. I was able to buy the regular LOL for $1.99 recently at Kroger and stocked up for the holidays. Unless you try a recipe and make two versions, regular vs European butter, I doubt I would be able to tell the difference in dessert recipe. Let us know if you try it though.
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gobluem82
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Post by gobluem82 on Nov 30, 2016 13:12:16 GMT -5
Thanks for passing the review along. I bought two one-pound packages, one salted and one unsalted. DS and I usually try to make croissants over the holidays, so I thought I might try it for that recipe, and then use the salted stuff for spreading on baked goods. I'll keep you posted.
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RQuam
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Post by RQuam on Dec 1, 2016 21:56:56 GMT -5
Has anyone out there ever used European-style butter for baking, and if so, how were your results? My daughter spent 5 years in the UK (Scotland) and did a lot of baking. When I asked her, she said she did not notice any difference in the butter. Maybe the UK does not have the "European" butter. Richard |
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shirley
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Post by shirley on Dec 5, 2016 14:30:52 GMT -5
Well, I spent 7 years in France, am now back in the UK, and I can assure you there's no difference whatsoever between English butter and Continental butter, as far as cooking with it goes. I've obviously never used American butter so can't comment on whether European butter would work in your recipes, but can't imagine why it wouldn't.
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cafelatte
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Post by cafelatte on Dec 7, 2016 10:02:43 GMT -5
I saw something the other day where it said that European butter would be best/more noticeable in pies rather than a cake or muffin. I could see that, since it's a slightly higher fat content from what I know.
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Gail
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Post by Gail on Dec 9, 2016 5:29:28 GMT -5
 I've always done my butter cookies at Christmastime with Plugra. Had a bit left over in the freezer which I used in a tart shell several weeks back. Holy buttery, Batman! I'm not used to my pastry tasting that rich! Was good, flakey and all that, but since the filling was also pretty rich, it may have been overkill.
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