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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?
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susan4244mo 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.
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davis.dakota4mo 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.
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