What’s the algorithm for choosing a butter from the like 20 options at that grocery store?
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* Only unsalted (I control salt)
* Only ingredient is cream (no "natural flavoring")
* If I'm baking: ~82% butterfat
- If sweet: sweet cream or mild cultures (Kerrygold, Challenge)
- If savory: cultured (Président)
* If cooking/raw: 84+% butterfat, cultured (Straus, Vermont)
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For eating raw, you mean? If you buy high-butterfat butter, it's soft even at fridge temp. For spreading on toast or something, I just spread it cold and then top with some crunchy finishing salt.
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Omg I am opposite, salted butter only and sometimes I add more salt.
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Don't get me wrong: I'm a heavy salt fiend! :)
But I'm always tasting and salting as I cook; I don't want to throw off my seasoning by e.g. mounting a sauce with a few T of butter at the very end.
When baking, I'm adding salt by weight, don't want to account for butter's salt.
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Has a very specific flavor because of browned milk solids. Sometimes good, often not what I want. I'm mostly cooking New American food. In that context, clarified butter is useful, and ghee is a convenient pre-clarified butter. But I want clarified *brown* butter pretty rarely.
Try plugs. Now available at retail - was historically only to restaurants/bakeries
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Plugra - sorry for typo