The Wirecutter Show Let's Go To Butter School
Nov 20, 2024
Lesley Stockton, a Wirecutter staff writer with a rich background in professional kitchens, dives into the buttery world of cooking and baking. She shares insights on selecting the best butters for various culinary uses and reveals fascinating differences between grass-fed and grain-fed varieties. The conversation includes a fun taste test of 17 different butters, emphasizing how quality impacts flavor and texture, especially in beloved desserts like pie. Lesley also provides holiday baking tips and explores the rise of vegan butter alternatives.
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Grass-Fed Butter Superiority
- Grass-fed cows produce superior butter due to beta-carotene in grass.
- This results in a yellow color and smooth texture, unlike grain-fed butter.
European Butter Quality
- Europeans prioritize grass-fed cows for dairy, leading to better butter.
- Grass feeding contributes to richer color, smoother texture, and overall quality.
Cultured Butter Explained
- Cultured butter, common in France, involves fermenting cream before churning.
- This adds a tangy complexity, enhancing flavor and rounding out the taste.