and it also opened another can of worms that why European claim they have better butter
all the time.
I always think it's just European being pretentious because... come on!
Butter is butter!
After I read through those PAAs and articles now I understand it's not just European being
pretentious.
It is European being pretentious because they actually have better butter.
I think it's a good time to talk about another two PAAs: Why is American butter so bad? and
why does French butter taste better?
Answers of these two questions were extracted from an article titled The Real Difference
between American Butter and European Butter published by travelandleasure.com an article titled
Butter with A Pedigree.
Ah, the French published by the New York Times.
The first article is very straightforward, it points out that European butter usually
have more butterfat content and is fermented.
European butter is often fermented, given it a tangy, slightly sour taste.
These butters are often richer (more butterfat) making it ideal for baking since it melts
quicker.
The second article written by Dorie Greenspan who is a culinary guru of New York Times elaborates
the difference between US butter and French butter, especially the butter produced by
Échiré factory in France.
Here are some excerpts from this article: By law, American butter must contain at least
80 percent butterfat while the minimum for French butter is 82 percent.
2 percentage points may sound measly but since butterfat affects butter's flavor texture
and workability, every little bit counts.
Most industrially made American butters are not "cultured and are labeled ""sweet cream"".
Since every butter contains about one to two percent " milk solid this means that Beurre
d'Echire...
I'm pretty much sure I did not pronounce it right...at 84 percent butter fat is only about
15 percent water compared with about 19 percent in most "American Butter.
so we learned two things here: The labels ""sweet cream"" doesn't mean it's sweet.
" As we know that sweet cream butter are not sweet and I can't verbalize how surprising
I was the first time I bite into sweet cream butter and find out, oh damn!
It is not sweet!
Sweet cream butter means not fermented.
There's a lot of misleading naming convention in dairy isn't it.
Like buttermilk, you think it's like a buttery milk?
No, it's very tangy, and it's literally the """un-butter"" part that's separated from
the cream during the butter production process.
" It's an abomination.
Sorry I digressed.
Well the second thing we learned here is that... uh ...European butter, especially French butter,
actually has more butterfat.
Of course, it tastes better, and also it's fermented.Hello, everyone!
This short video is part of the original What People Also Ask series, in which I preach
how to find useful information using Google's People Also Ask feature.
Every week, I make a video focusing on one specific entity with more in-depth content.
You can watch the entire episode using the link in the description or the end card on
the screen.
You can also subscribe if you enjoy my content.
Look forward to seeing you!