[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 91 KB, 668x564, J23431_r32B_ButterFoil_Gold_front_sRGB_500x500-2.png [View same] [iqdb] [saucenao] [google]
13581138 No.13581138 [Reply] [Original]

>pic related exists
Why do other butter brands even bother?

>> No.13581141

Because people buy them? Butter is about profit not friggin superior taste. Grow up and have sex

>> No.13581144
File: 65 KB, 696x696, Butter.png [View same] [iqdb] [saucenao] [google]
13581144

>>13581138
*blocks your path*

>> No.13581148
File: 149 KB, 600x600, fucks-you-french-style.jpg [View same] [iqdb] [saucenao] [google]
13581148

>>13581138
*blocks your baguette*

>> No.13581149

I find Kerrygold to be really great, but its somehow more soft than other butters. It doesn't seem to work quite right for baking sometimes. Idk what it is, but using harder more commercial butters seems to work better. Anyone else experience that? I use KG for almost anything else though

>> No.13581160

>>13581138
T. American with horrible alternatives. From northern france to denmark is the ideal zone for butter

>> No.13581162
File: 63 KB, 500x500, Beurredu_Lac.jpg [View same] [iqdb] [saucenao] [google]
13581162

Lmaoing @ your life

>> No.13581182

>>13581138
Bought kerrygold once and it was rancid and moldy inside the wrapper.

>> No.13581191

>>13581160
This guy knows his butter what a fucking legend.

>> No.13581217

Land o Lakes is superior to all. faggots

>> No.13581226

It's fine but not really worth the cost of importing when there's local grass fed butter available

>> No.13581233

i used it before, it's great but i prefer beurre d'isigny

>> No.13581368
File: 39 KB, 250x250, Kalorier_i_Lurpak_Dansk_Smoer_Saltet[1].jpg [View same] [iqdb] [saucenao] [google]
13581368

Step out of my way, fucking shits

>> No.13581634
File: 109 KB, 1000x1000, CULTURED+BUTTER_+WHITE+BACKGROUND.jpg [View same] [iqdb] [saucenao] [google]
13581634

OUT OF MY WAY PASTEURIZED FUCKING SHITS

>> No.13581668

>>13581149
It comes from being grass fed I believe, grasses with a lot of conjugated linoleic acid causes for more natural trans fats to be in the cows milk, which in turn makes for a more spreadable butter when made from cows eating such grass.

>> No.13581687
File: 274 KB, 1400x700, Plugra-Butter-1400x700.jpg [View same] [iqdb] [saucenao] [google]
13581687

>> No.13581690

it's good. I'm no butter connoisseur but I don't see why not get the good kind when butter is so cheap per calorie anyway. I save money by eating more of it

>> No.13581726

>>13581144
GET DOWN

>> No.13581737

>>13581138
Gotta hand it to Kerrygold for marketing this as the best Irish butter can offer. There's butter in Ireland that will blow your mind and it's hundred times better than Kerrygold.

>> No.13581756
File: 452 KB, 2560x1920, Countryside-Creamery-Pure-Irish-Butter-1.jpg [View same] [iqdb] [saucenao] [google]
13581756

>>13581737
no one cares if they don't sell it outside of ireland.

Aldi carries a decent slightly cheaper alternative to kerrygold.

>> No.13581794

>>13581634
lmao based

>> No.13581942
File: 205 KB, 750x620, elle_and_vire.jpg [View same] [iqdb] [saucenao] [google]
13581942

>>13581144
Too overpriced
>>13581368
I've seen people using this for years in videos/recipes and on this general but was really disappointed when I tried it for the first time.
For me, its pic related when I want something more fancy, otherwise I just buy cheap generic shit if I need it for cooking or pastries for half the price

>> No.13582125

>>13581148
Based!

>> No.13582169

>>13581138
Because some people want something other than bland shit?

>> No.13582178
File: 102 KB, 1171x462, Capture.png [View same] [iqdb] [saucenao] [google]
13582178

>>13581138
Butter is butter. Why would I spend more money than I have to?

>> No.13582335
File: 2.87 MB, 352x199, lol.gif [View same] [iqdb] [saucenao] [google]
13582335

>>13582178

>> No.13583062

>>13581756
How does it compare to Kerrygold on taste?

>> No.13583070

>>13581226
Where do you get it?

>> No.13583078

>>13581634
>86% butterfat
never had this but it definitely dabs on all the butterfatlets itt, highest i can find is 84% and it's $20/pound
would try

>> No.13583126
File: 31 KB, 359x281, bergbauern-butter.jpg [View same] [iqdb] [saucenao] [google]
13583126

>>13581138
Because they make superior products

>> No.13583155

>>13583062
pretty close to be honest, it's slightly less salty.

>> No.13583190

>>13583126
Why does that butter have Bud Spencer with a cow on it?

>> No.13583193

>>13583070
locally

>> No.13583194

>>13583070
I can get local farm grass-fed butter for $4.99/lbs when buying 6lbs at once.

which for me is ~1/2 the cost of kerrygold.

>> No.13583202

>>13583155
Thank you. Have you tried the unsalted?

>> No.13583227

>>13583202
Haven't tried unsalted.

I usually just buy salted and don't add salt (or don't add much) when baking.

>> No.13583235

>>13583190
Because that's what the average Bavarian farmer looks like

>> No.13583489

>>13582335
I don't understand this answer to my rhetorical question. Spending extra money on fucking butter is the dumbest shit I ever heard.

>> No.13583501
File: 264 KB, 372x524, West_1980.png [View same] [iqdb] [saucenao] [google]
13583501

>>13583489

>Being willing to spend more money for something that I find tastes better is stupid

>> No.13583528
File: 137 KB, 600x600, 5391519490235_3.jpg [View same] [iqdb] [saucenao] [google]
13583528

>>13581756
YEAH fair enough...BUT if you are ever in Ireland, I recommend picking this shit up. Best butter your will ever taste (and I've been to France)

>> No.13583621

>>13583501
It's all a placebo, butter is butter. You couldn't pick out the more expensive butter in a blind taste test.

>> No.13583657

>>13583621
tastelet plebeian take

>> No.13583660
File: 211 KB, 1041x397, cream and salt.jpg [View same] [iqdb] [saucenao] [google]
13583660

>>13583501
>>13583621
One is made of cream and salt. The other is made of... cream and salt. You're paying more for the exact same product with a different brand name.

>> No.13583670

>>13583660
The only difference on their whole nutrition label is that Kerrygold has 10mg more sodium per tablespoon.

>> No.13583911
File: 15 KB, 480x360, onion patch.jpg [View same] [iqdb] [saucenao] [google]
13583911

>>13583670
yes, butter is a specific thing so it's going to have consistent nutritional profiles across the board
but you're underestimating how much the manufacturing process and ingredients affect the final product
all that being said, kerrygold is a meme

>> No.13583918

>>13583660

What about beef? Only ingredient is beef. Guess it all tastes the same.

>> No.13583944

>>13583621
Butter is probably the basic ingredience with the biggest variance. Good butter can make something remarkable cumtastic, bad butter can taste like nothing or even be unpleasant.

>> No.13583963

Nobody has mentioned making their own butter yet. Homemade cultured butter is the best butter there is. Everything else is bland shit. I've had Kerrygold and "cultured" European-style butter (which didn't taste cultured at all). Everything is bland and tasteless compared to homemade.

>> No.13583965

>>13583944
Cheap store brand butter usually has a slightly rancid taste to it.

>> No.13583976

>>13583963
I've made my own butter, it was good but not worth the expense, time effort and mess.

>> No.13583987
File: 7 KB, 217x233, images_4_0.jpg [View same] [iqdb] [saucenao] [google]
13583987

>>13582178
Dumbest fucking shit I've read all year

>> No.13583988

>>13583965
yeah, and i noticed a lot of store brand milk has a burned taste to it which is from high pasteurization temps too i guess. when you have good butter or good milk the difference is easily noticeable.

>> No.13584015

>>13583988
Yup, i still buy cheap store brand butter when it goes on sale for $1.99/lbs and use it for baking and other tasks that don't require much butter flavor.

But otherwise i use kerrygold, plugra, or sometimes finlandia.

>> No.13584036

>>13584015
Milkfat difference can be a big deal for baking tho, particularly if you're making something like shortbread or butter cookies. But you don't want it to go higher than 82% when making something like a fruit tart.

Fug now I want butter cookies

>> No.13584040
File: 3.74 MB, 2992x2992, 82d55e07-724f-46f9-8202-2cb9cbd44492_3.48c6dbf43e0b11a042586c0d609f1397.jpg [View same] [iqdb] [saucenao] [google]
13584040

How retarded am I for always getting the cheapest "butter" I can find? Not sure if I've ever bought real butter before

>> No.13584074

>>13584040
Just buy some kerrygold next time you're at the store and try it out, directly compare on decent bread, or something else that allows a direct butter to butter flavor comparison.

>> No.13584119

>>13584040
>Not sure if I've ever bought real butter before
You have. There is nothing fake about butter just because it's cheap. The only non-real butter out there is something like margarine. You may have never bought overpriced meme butter, but you've surely purchased real butter before.

>> No.13584120

>>13584074
I will definitely do that, thank you for the recommendation.

>> No.13584147

>>13584119
I just checked and I guess it is actual butter like you said. I could have sworn I bought something that said "canola oil stick" or similar, but I can't find it anymore

>> No.13584164

>>13584147
If the package says butter, it's butter. Labeling regulations don't allow margarine to be labeled as butter.

>> No.13584196

>>13584164
Great to know, thank you kind person

>> No.13584210

>>13584040
It's kind of a stupid thing to skimp on imo. Butter is all things considered pretty cheap.

>> No.13584221

>>13584210
to be fair, i can get storebrand butter for $3.50/lbs and $1.99/lbs on sale.

Kerrygold is $4.50 for half a lbs.

My household goes through 1lbs of butter every week or so.

$3.50*54 (weeks) is $189/year

$9*54 is $486/year

not exactly a minor difference.

>> No.13584260

>>13581149
I like kerrygold but I dont bake things that need butter very often, I put it on bread and toast mostly

>> No.13584363

>>13584221
Some people are bad at math and don't realize how quantities work in relation to price. They think, "A box of store butter is $3.50 and a box of Kerrygold is only a dollar more expensive," without realizing that Kerrygold comes in half the quantity so it's actually more than TWICE as expensive.

>> No.13584410

>>13581138
I choose them specifically because they are not kosher certified

>> No.13584803

>have costco membership
>cheap gas, tracksuits and booze
>sell canned tomatoes by the flat
>2lbs of kerrygold butter for $9

all this talk about $5 for a half of a pound of butter has me thinking of darker days

>> No.13584938

I don't even have butter at home. This is just for restaurants and fatties

>> No.13584961

>>13584803
even costco brand butter and milk is better than any other store brand i tried, and cheaper too. of course you have to factor in the membership fee but if you eat enough of it you'll end up saving money or at least breaking even for higher quality products.

>> No.13585574

>>13584938
What the fuck do you use at home?

>> No.13585581

>>13581141

>tells others who grew and developed a taste and fact and experienced based OPINION to grow up and have sex

maybe you ought grow up and stop just mindlessly attempting to minimize dialog and social interaction with your formulaic approach to FAILING AT LIFE

>> No.13585591

>>13581368
I love this shit but I was severely disappointed to know that "Lurpak" doesn't necessarily mean "high quality butter" any longer, they'll put their name on butter/oil mixtures and on margarine too.

Which, I mean, OK. So long as it says "margarine" on the package instead of "butter" I guess they're not being fraudulent?

But it's still disappointing to see "Lurkpak" and "(Not actually butter)" on the same package.

>> No.13585610

>>13582178
you should be fucking killed

>> No.13585615

>>13583976
yeah shaking some cream aroubd inside a bottle is really really hard

>> No.13585713

>>13583918
>What about beef? Only ingredient is beef. Guess it all tastes the same.
different cuts and preparations of beef taste different, but that all comes down to fat content and how it's cooked, not the muscle protein or fat itself actually being any different except for their ratios.

>> No.13585786
File: 13 KB, 425x425, 51GL0L+9snL._SX425_.jpg [View same] [iqdb] [saucenao] [google]
13585786

Buy Amish

>> No.13585795
File: 53 KB, 600x600, large_b26b1e69-c1d8-4f53-841c-ed69cfd686b7.jpg [View same] [iqdb] [saucenao] [google]
13585795

Excuse me

>> No.13585811

>>13585795
The only Shop Rite anywhere close to me closed down last year

>> No.13585858

>>13585786
I did and it tastes very weird. I keep using my other butter as a result. This damn log will never run out.

>> No.13586011

>>13584363
Yeah, I personally just buy both shit butter and good butter and use them accordingly.

>> No.13586021

>>13581368
this unironically better than kerrygold

>> No.13586529

>>13581144
French butter tastes weird.
Can't describe it, but its definitely very different to English (or irish) butter.

>> No.13586548

>>13583660
Yeah....
Because all beers or wines or whiskey etc taste the same

>> No.13586549

>>13581138
Irishman here. This is the only good thing to ever have came out of Kerry

>> No.13586749

>>13586548
They taste different because they're made from different ingredients and have different concentrations of the various substances that make them up. Higher and lower amounts of sugar/sweetness, higher and lower amounts of alcohol, higher and lower amounts of hops used (beer), different types of grapes (red/white wine), barrels specifically designed to leech flavor into the drink (whiskey), different materials used for filtering (e.g., charcoal for Tennessee Whiskey). Those different drinks actually DO have different ingredient lists and proportions of the active ingredients. There is NO DIFFERENCE between those two butters other than the 10mg difference in sodium.

>> No.13586841
File: 59 KB, 408x439, 1557860981371.jpg [View same] [iqdb] [saucenao] [google]
13586841

>>13581138
I've noticed that french and irish butter (President and Kerrygold) perform way different than american butter in baked goods. I tried my normal cookie recipe (3/4 cup melted butter) with kerrygold and they were like rocks. Usually when I make it with american butter they are softer.

can anyone explain the difference and how to sub good butter for cheap?

>> No.13587214

>>13586749
explain the manufacturing process then

>> No.13587437

>>13587214
what does manufacturing process have to do with it?

Different breeds of cows will have different milk makeup, this can be even further changed by restricting their diet to a particular grain, or particular kind of grass.

certain grasses contain chemicals which in turn make the cows produce more natural trans-fats in their milk.

All of this effects taste, spreadability, color, etc.

>> No.13587836

>>13587437
lol it's fucking butter dude

>> No.13587855

>>13587836
you're missing out
but no one is going to force you to have good taste

>> No.13588316

butter is a meme I have tried them all it's just fucking butter you all sound like complete fucking idiots rattling on about this shit Walmart Great Value butter is equal to France's finest

it's like people saying someplace has the best NY style pizza

>> No.13588463

>>13585713

So what the cow eats or does has no impact? Do you think "cream" all tastes the same regardless of the source?

>> No.13588469

>>13588316

Consider an hero

>> No.13588497

just use lard

>> No.13588503

>>13581217
Horrible shit. Too much water.

>> No.13588650

>>13588463
>So what the cow eats or does has no impact?
Only insofar as it alters the fat:protein ratio of the resulting meat, thus altering the composition and changing the taste. The protein and fat themselves do not taste different on their own, that's a placebo.
>Do you think "cream" all tastes the same regardless of the source?
Obviously the milks of different animals taste different, but if by "source" you mean individual given animals within the same species, then yes it's the same. Cow's milk is cow's milk, goat's milk is goat's milk.

>> No.13588877

>>13581668
not really
>>13581149
it's higher %fat just from being churned longer, american butter can be 80%, european butter has to be 82% I think

>> No.13588986

what are some natural grass fed alternatives?
that one finlandia and the other irish knock off are pretty good

>> No.13590455

>>13588986
Local farm

>> No.13590653

>>13586841
the amount of proteins, mostly.

>> No.13590828

>>13588503
It's from the Land of Lakes, they can't help it if there's too much water there. Don't be racist

>> No.13590835

>>13586841
I think it's something to do with the higher milkfat percentage. American butter would have less MF% so more water.