Tried a new butter brand for my shortbread and the difference was crazy

Used the cheap store stuff first and got greasy puddles, but switching to Kerrygold gave me perfect, crumbly cookies. Anyone have a good butter brand for pie crust?

4 comments

4 Comments

phoenix_bailey17d ago

Honestly, it's wild how much the little things matter in cooking.

anna4913d ago

Disagree completely, it's all marketing. My grandma made the best biscuits with the cheapest butter from the corner store. The obsession with fancy ingredients just makes cooking feel like a rich person's hobby instead of something real people do to eat. Good technique matters way more than the brand name on the wrapper.

jana88117d ago

Right? It's not just shortbread. I had the same thing happen with biscuits. The cheap butter just made them flat and sad. I switched to a European style butter, the one with a higher fat content, and the layers were totally different. It's exactly what @phoenix_bailey said, those little things change everything. For pie crust, I've had good luck with Plugra, it stays cold and flakes up nice.

felix41417d ago

So we're all just out here buying fancy butter now? My grocery trips used to be simple, but now I'm in the dairy aisle comparing fat percentages like I'm studying for a test. Next thing you know I'll be churning my own. It's a slippery slope from store brand to some artisan butter that costs more than the steak it's going on.