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/ck/ - Food & Cooking

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File: 705 KB, 2592x1944, Western-pack-butter.jpg [View same] [iqdb] [saucenao] [google]
4184409 No.4184409 [Reply] [Original]

What butter do you use for just everyday use? For example: Spread for toast?

>> No.4184411

cooking goldfish and minnows

>> No.4184416
File: 246 KB, 604x413, KG_Pure_Irish_Butter-604x414.png [View same] [iqdb] [saucenao] [google]
4184416

This shit right here - it's the tits, yo!

Pic related; it's Kerrygold, bitch!

>> No.4184425

>>4184416

Why does that shit not spread? It has the consistency of freaking cheese?!

>> No.4184428
File: 224 KB, 1084x986, Kerrygold-Kilaree-Cheddar.jpg [View same] [iqdb] [saucenao] [google]
4184428

>>4184425
>Why does that shit not spread? It has the consistency of freaking cheese?!

From a Cheese maker? Say it aint so.

>> No.4184431
File: 289 KB, 604x385, KG_Spreadable_250g_Lighter-sv_FINAL_-604x386.png [View same] [iqdb] [saucenao] [google]
4184431

They make a softer spread, but if you just let it come up to room temp, it'll spread just fine.

>> No.4184432

>>4184428
I've never had their cheese (can't find it locally) - any good?

>> No.4184433

I buy the cheapest butter I can find that has only two to three ingredients. I think it usually says, "cream" or "cream, salt" depending on the variety. I refuse to buy margarine or spreads out of principle.

I only general purpose use I get out of butter is to fry a piece of bread in, to spread onto the outside of uncooked /and/ cooked biscuits to give them a buttery, crunchy flavor and glossy appearance, etc.

I strip away the wax paper and push it directly into a hot pan. Then the bread or hamburger bun goes in.

I also use it for making buffalo wing sauce. Occasionally I'll make cookies or something, but that's so rare I never even think about that when I buy more butter. About as rare, I'll baste steak in it.

>> No.4184465

>>4184432
I think it is pretty good. Their Dubliner Cheese is quite unique. Their Vintage Cheddar is good aged cheddar, and I havent had their other varieties.

>> No.4184469

salted, even when I bake, expect for pie crust.

>> No.4184470

>>4184432
Their Dubliner cheese is the most perfect thing ever. It has the consistency of a sharp cheddar and the flavor of a great Parmesan cheese. Makes stupid good grilled cheeses when paired with Portuguese Bread.

>> No.4184474

>>4184425
Are you keeping it in the fridge? You have to keep real butter in a moderately warm place

>> No.4184480

>>4184474
Needs to be in a water locked butter dish.

>> No.4184506

They don't sell salted butter in my country, and I'm glad they don't.

>> No.4184507
File: 282 KB, 1600x1200, manteiga-de-garrafa[1].jpg_a4.jpg [View same] [iqdb] [saucenao] [google]
4184507

their butter dont come in a bottle.
>my face when sadman.jpg

>> No.4184529

>>4184507
huehue

>> No.4184543
File: 56 KB, 376x490, m__night_shyamalanlarge_image-1.jpg [View same] [iqdb] [saucenao] [google]
4184543

>Butter, smoke point 250°F–300°F
>Ghee, smoke point 485°F

Welcome to the master race...

>> No.4184561

>>4184409
Unsalted Butter for everything. Usually English muffins, toast, waffles, pankcakes, sometimes corn, sometimes pasta, sometimes baking.

Fuck dude do your homework spreads are called "spread" because they are engineered products. they are also worse for your body than actual butter. they also taste like dogshit.

>> No.4184567

I use ordinary unsalted butter for cooking.

I also keep some spreadable butter around to use on toast and such.

>> No.4184616

> mfw I don't care about the differences in kinds of butter
Pretty sure I use shortening more often than butter now anyway.