Vis a Vis butters (I also put this Q. in "Other")?

Question

(1) If all standard American brand butters are all 80 score and made according to USDA dictates at producers that buy cream produced at myriads of dairy farms why do some brands taste so much better than others?

(2) Why do all Canadian packaged butters sold in grocery stores, including the American brand Sealtest, taste as good or better than the best American brands. But, as a crazy contradiction, why do almost all the butters served at Canadian restaurants, delis and take-outs in the little packet packages taste worse than most American butters in little packet packages?

Is any American butter brand, like Canadian brands, sold in semi-salted as well as salted and sweet versions?

Answer 1

Just last night i watched Alton Brown, from the Food Network show Good Eats. The show was all about butter. Grade AA butter is best and the best butter made in the US is Land O'Lakes. They set the standards for buttermaking and they make the purest, best tasting butter without any additives.

Butter's taste is affected by transport and storage. So, if the supermarket gets a delivery and lets it sit, and it gets soft, and then gets refrigerated, it is basically ruined. Also, butter must be kept cold in the fridge. Storing it in the door is not a good idea, no matter what the refrigerator manufacturers say. Same goes for eggs. Both should be stored IN the refrigerator, NOT in the door.

Butter should be used by the expiration date on the carton. Even if it is frozen, it should still be used by the exp date.

Keep one stick for daily use in the fridge and freeze the rest. Take a stick out each time you need it. It stays more stable in the freezer.

Check out Alton Brown's info on butter. It was a good show last night :)

Answer 2

other than personal anecdotal evidence are you citing actual studies done? Otherwise its foolish to start rambling off this mindless drivel about butter, a visible saturated fat that you shouldn't be eating in the first place.

Since butter is 100% fat, you should get clued in to that. Fat goes rancid rather easily, so packaging, storage, age of butter, amount of salt used in the butter all determine what it tastes like.

Have you actually bought all the available butters, each at peak freshness, then done a taste test with a couple hundred people? Then you are just blowing smoke out of your ar_se.

Answer 3

I agree with you,butter tastes better from Canada. Actually,I get an Irish Butter from my grocery store that is absolutely the most delicious butter(the more yellow the butter is,the more fat there is in it).
I think the little packets of butter here in America are good,but i have never tried a little packet of butter from Canada(only a box of 4 sticks,that i buy at the store "if" my Irish Butter is sold out.)

Answer 4

1. Marketing. Someone has to pay for Land O Lakes national advertising. The USDA has set a national standard of identity for many foods, butter being one of them. This is why Walmart butter is as good as a name brand: They have the same fat content.

2. Butter is very susceptible to picking up other flavors around it while in cold storage. So little packets of butter may taste "off" because they were stored in coolers w/ strongly-odored foods, such as broccoli, garlic, cabbage, whatever.

Answer 5

US vs Canadian butter.

First, US allows additives to milk that Canadian standards don't allow, this may have an impact on the butter that is produced.

Canadian butter that I would buy for home is made for thepurpose of producing a top quality product, or I will not buy it again. Canadian butter produced for restaurants is produced with the primary purpose of saving money, regardless of the taste, for ecample some butters are whipped, to make them spread farther.

hope this helps

Answer 6

With "measurable", i assume he skill some thing alongside the strains of radiation or gravitational tension. i ought to easily tell him that no before than a hundred years in the past, human beings could have seen him mad for thinking that there develop into this manner of ingredient as radiation. No later than a hundred years from now i think that many different measurable forces would be got here upon. because of the fact that's unmeasurable in the present day and age, does not advise that's non existent; it merely shows us how little we yet understand. Our claims are purely based on the *consequence* of that "unmeasurable" tension, yet each and every physique human beings interprets it in yet differently. merely like diverse medical doctors interpret indicators of their very own way and various psychiatrists will arise with a various end for purely one man or woman. yet no one ever breathes down *their* neck for no longer springing up with the comparable effects, do they?

Answer 7

The flavor has alot ot do with the breed of cows and what they eat. If you go to Europe it a whole different taste again (devonshire)

Answer 8

The primary factor affecting the taste is freshness and how it was handled/stored in transit and in the shop.

Answer 9

Buy Lurpak butter instead - or if you can, French butter.

Answer 10

Tillamook butter is the best.
It's churned by the cows themselves.