Does good butter make a big difference for everyday cooking? If so, what should I pick up at Trader Joe's, Safeway of Lucky? Or should I really spring for the stuff at the fancy cheese shop?
I sometimes make a simple brown butter and sage sauce and toss it with some pasta and parmesan. I always wonder if I should spring for something more than the Challenge brand. I never see cookbooks mention the quality of butter. But...
In Adam Gopnik's book 'Paris to the Moon,' he mentions an American chef apprentice a Michelin rated restaurant. Probably talking pastries, the aspiring chef gestured to some French butter and said something like, "This ain't no Land O'Lakes." Since then, I've always wondered if I'm really missing out on something special.
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