-
1. French butters--There are three brands of Norman butter you can find quite easily here in supermarket chains and specialty markets. I like them because Norman butter is sweet, not salty, but has the slightest tang, a little yogurty, underlying the sweet. Its especially good on vegetables. President is the brand you can find everywhere here and its the least expensive of the three; the other two brand names slip my mind right now.
2. Land O'Lakes, unsalted.
3. Kerry (Irish).
4. Cabot, unsalted.
I'll use the French butter or Kerry from Ireland to make a special pie or cake, but if I'm doing dozens of cookies, I prefer to use LO'L. Cabot I don't like quite as much, but it's better than most national brands, IMO. I stock up on either LO'L or Cabot, whichever one is on sale (and one of them always is), and part of the reason I buy Cabot is to support New England based businesses.
-
Caitlin McGrath
Nov 10, 2009 06:18 PM
For applications where a rich butter is a boon, I like Straus Organic European Style unsalted, which is 85% butterfat and regularly available here in Northern Caifornia.
-
coll
Nov 10, 2009 09:05 AM
Whatever's on sale! I use 8 or 9 lbs at least, and start stocking up Labor Day.
I don't see it around much, but Cabot makes an 83% sweet butter specifically for baking, which is 1% higher than Plugra. It's good like all their butters and high end cheeses. Never was crazy about Plugra anyway, maybe they used to be good years ago but not now.
-
-
hotoynoodle
Nov 10, 2009 08:44 AM
cabot, unsalted, but it depends what i'm making. i may use kate's or plugra.
-
iluvcookies
Nov 10, 2009 07:58 AM
Land O'Lakes unsalted, but in a pinch I will use the store brand unsalted.
›1 Reply-
re: iluvcookies
Cynsa
Nov 10, 2009 08:16 AM
here's a link from our poster, wolfe
http://www.forkandbottle.com/pantry/b...
-
