Butter-the essence of cooking

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michaelgemmell
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RE: Butter-the essence of cooking 2005/01/13 21:02:12 (permalink)
Thank you for your clarification, tmiles, and also for understanding I was not trying to start an argument. Let's hear it for consumer choices!
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tmiles
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RE: Butter-the essence of cooking 2005/02/01 13:35:01 (permalink)
I came into some more info today. Lee Mielke, writing in the 31 Jan Country Folks, says that more rBst will be available soon. Monsanto has been allocating Posilac, their brand of recombinant bovine somatotropin since Dec 2003. Existing customers can order up to 115% of their historical average, but new customers are still out of luck. There should be plenty of rBst available when a new Georgia plant opens in 2006.
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Hode
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RE: Butter-the essence of cooking 2005/02/01 13:55:55 (permalink)
Each year as we vacation on Cape Cod we treat ourselves to REAL butter made in Maine called Kate's Homemade butter. After all there are no calories in food when your on vacation. We have enjoyed Kate's on breads and seafood all aspects of cooking and eating.
#33
tmiles
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RE: Butter-the essence of cooking 2005/02/01 14:50:25 (permalink)
I have enjoyed Kate's too. I used to buy it at Stop and Shop when it was on sale. They don't carry it anymore, and the clerk said that he thinks that they went out of business. Perhaps I could have helped by buying it at full price!!
#34
dweller
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RE: Butter-the essence of cooking 2005/02/02 16:29:26 (permalink)
quote:
Originally posted by michaelgemmell

Trader Joe's in the SF Bay Area carries the Plugra, as well as Kerrygold. The K comes in salted in most stores and both salted and unsalted in a few. You're right when you say salting butter keeps it wholesome longer. That Kerrygold is $2.39 for 1/2 # every day. Another market here puts Président French butter on sale, and I love it too.
[SNIP]


Kerrygold is close to a budget butter in the UK!

Doug
#35
Rick F.
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RE: Butter-the essence of cooking 2005/02/02 17:25:51 (permalink)
My understanding is that salt extends the shelf life of butter as well as (potentially) masking off flavors. Unsalted butter is always preferred for baking because (as somebody famous said, "Cooking is art. Baking is science.") the use of salted butter would add an unpredictable variable.

We switch back and forth between the two depending on what we like: for instance, I always like salted butter on toast.

I don't know if this is the proper way to go about it, but if I need clarified butter, I simply melt a bit more than the recipe calls for, let it stand a while so the water & milk solids settle out, then chill it. When it's firmly set, I simply remove it from whatever it was in and remove the unwanted stuff.
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