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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Thoughts on ghee?
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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.