That conversation with a pastry chef about butter changed my whole approach

My friend who works at a bakery in Denver told me I was wasting money on expensive European butter for cookies when American-style works better for certain recipes - she showed me side by side and the texture difference was obvious. Has anyone else tried swapping butter types based on what you're actually making?

2 comments

2 Comments

susan42413d ago

Have you noticed how we do this with almost everything though? Like I used to buy the fanciest coffee beans for my morning brew until a barista friend pointed out that dark roasts are actually worse for drip coffee because they lose too much flavor. Now I match the roast to the brewing method and it's way better. Same thing with olive oil - using the expensive stuff for cooking is a total waste when regular works just fine. Tbh the whole "fancy thing = better for everything" idea falls apart once you actually pay attention to what you're doing.

davis.dakota13d ago

Fancy stuff is overrated. People act like ingredient choice is some life changing secret when most of us just want food that tastes decent.