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Butter

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ER2 Sep 30, 2009 01:02 PM

In the Oct/Nov issue of "Fine Cooking" there is a step-by-step recipe for making piecrust which only uses butter for the fat. The writer recommends using a "European-style butter" as, apparently, this type of butter "...has a higher fat content (and less water) than most American butters, so is tastier and more supple to work with." Does anybody know if this type of butter is available in Toronto? TIA.

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    Kasia RE: ER2 Sep 30, 2009 01:08 PM

    Stirling butter lists only cream in its ingredients. i saw it recently at leslieville cheese shop on queen west.

    1. deelicious RE: ER2 Sep 30, 2009 03:03 PM

      I remembered this coming up a long time ago. Not sure if the threads are still relevant enough to help you though.

      http://chowhound.chow.com/topics/427255
      http://chowhound.chow.com/topics/591556

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