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83% butte?r
83% butte?r
Has anyone tried using 83% butter instead of US-style butter in making
truffles, caramels, and so forth, and if so have you noted a difference in
the finished product or the process? I'm thinking of switching, but since
that involves investing in 36 pounds of butter...
Has anyone tried using 83% butter instead of US-style butter in making
truffles, caramels, and so forth, and if so have you noted a difference in
the finished product or the process? I'm thinking of switching, but since
that involves investing in 36 pounds of butter...
Re: 83% butte?r
Hi Janet,
I have, but I've never made ganache using 80% butterfat -- so I don't
know if it's a good comparison... From what I've read and studied, the
taste is virtually the same (to the point that hardly any can tell the
difference); but the extra fat really helps in the production process.
Christopher Harrison
On Mar 10, 6:26 pm, "Janet Puistonen" <boxh...@verizon . net > wrote:
> Has anyone tried using 83% butter instead of US-style butter in making
> truffles, caramels, and so forth, and if so have you noted a difference in
> the finished product or the process? I'm thinking of switching, but since
> that involves investing in 36 pounds of butter...
Hi Janet,
I have, but I've never made ganache using 80% butterfat -- so I don't
know if it's a good comparison... From what I've read and studied, the
taste is virtually the same (to the point that hardly any can tell the
difference); but the extra fat really helps in the production process.
Christopher Harrison
On Mar 10, 6:26 pm, "Janet Puistonen" <boxh...@verizon . net > wrote:
> Has anyone tried using 83% butter instead of US-style butter in making
> truffles, caramels, and so forth, and if so have you noted a difference in
> the finished product or the process? I'm thinking of switching, but since
> that involves investing in 36 pounds of butter...
