Believe it or not,good buttercan make or break a dish.
Armed with quality butter, you could transform any dish into restaurant-quality meals with ease.
(The same goes forolive oil!)
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For cooking, Toderic likes to keep both salted and unsalted butter on hand.
Cabot Creamery dairies are located throughout New England.
This one is affordable: A 1-pound block costs about $5.
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“As a chef, I want to be able to control the seasoning as I need it.”
“It’s best to use ingredients you could afford in the beginning of your effort to cook.
You make cheaper mistakes that way.”
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This retails around $10 for a 1-pound block.
Chefs Collins and Toderic also count Kerrygold among their favorites, too.
Of Kerrygold, Toderic says, “The higher fat content means it browns and caramelizes beautifully.”
Kerrygold
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“I love cultured butter for cooking,” he says.
Cookbook author Allen also recommends Vermont for spreading on toast or making sauces.
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“I check that to always choose real butter over substitutes like margarine,” Allen says.
“Real butter offers a genuine dairy flavor that I’ve yet to find in imitation products.”
These come in 8-ounce blocks and retail for around $4.
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“I’m a big proponent of using high-quality butter to elevate home cooking,” Toderic says.
“The flavor makes a big difference in the end.
Les Pres Sales butter is made from churned fresh cream from cows in the Belgian Ardennes.
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It’s then dosed with high-quality French sea salt.
This one retails foraround$18 for 2, 8.8-ounce slabs.
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This will run you $13 for a 5.5-ounce container.
