SF Chronicle provides us a Butter - Off (euro style butters) [moved from San Francisco Bay area board]
as I have often wondered myself (and unfortunately often made the decision based on whatever was available on sale) which butter is better for baking and if I've a fridge full of it, am I going to enjoy a lovely toasted onion bagel slathered with it? Nice to see
Challenge held up well in the overall scores (altho', truth be told,
I usually use just the regular ol' domestic Challenge or Land of Lakes butters for both baking & whatever...)
Chron results here: http://tinyurl.com/uv2vq
butters you have known and loved?
Thanks for posting that! I'm going to have to try Jana Valley butter in my next batch of shortbread cookies. I was about to use Plugra.
Butter tasting sounds like fun!
Reading the article, I think their criteria were different than mine would be, at least for the table portion of the tasting. They seemed to give preferrence to rather bland, sweet butters.
america's test kitchen did one too. Land O'Lakes did pretty darn well, i think it was the front runner.
I however, recently got a taste of Kerrygold butter... holy &#@*#@ was it good. of course, I'm sure that the fact that i got a big pat of it helped. But oh man, it was great. Stole my heart. Too bad I can't afford to use it in baking etc. now i'm going to have to hunt down the other ones.
I like TJ's unsalted for baking too, but mostly because it's so inexpensive and seems to work pretty well.
On bread, with just a dash of salt, I like Kerigold, Jana Valley, Lurpak, and Plugra. But if given the money and the choice, I would go for Vermont Cheese Co.'s butter with sea salt already embedded in it. Yum.
re: toodie jane
You really had to read the whole article carefully to find the individual category rankings, and at least one I got by process of elimination. I agree--why didn't they just list them all in a simple chart?? But here's the top five for baking, in order, as I read it:
1) Jana Valley
3) La Baratte
4) Challenge European-Style
5) Straus European-Style
Has anyone baked with Cabot 83%. I can get it at my local Restaurant Depot, and it's cheaper than Plugra at Trader Joe's.
Interesting. I just made my standard Christmas cookies with Plugra, and didn't care for the results. They came out TOO buttery, almost greasy tasting.
I just bought Vermont Butter and Cheese Company butter at Whole Foods-it is excellent for regular uses (I haven't baked with it, and probably won't because it's more expensive and comes in a tube shape-not easy to measure).