We've talked about butter before. Differences among European and American butters can be pronounced. Professionals can taste many flavor undertones in butter, including grass, flowers, whey, old cream, malt, must and weed. Some flavor differences come from cows’ feed, while others are acquired during processing.
Overall, the European-style butters have more of a golden, warm, toasty flavor. This is from a compound called diacetyl that develops during fermentation. Standard American butter has a fresher flavor of milk and cream.
In baking, the flavor differences mostly disappear. Especially in cookies. Cookies….mmmm….
This week why it's all about the butter when you make cookies.
TTFN, Fred.
Quote of the week: "Honesty may be the best policy, but it's important to remember that apparently, by elimination, dishonesty is the second-best policy." - George Carlin (US comedian and actor, 1937 - 2008)
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Butter Holds the Secret to Cookies That Sing
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