Mad Cook
Master Chef
Reading a recipe featured in "Off-topic Discussions". It requires "European butter"
Wassat?
In the UK we can get "sweet cream" butter and "lactic butter" (eg "Lurpak" Danish butter) and either may be salted or unsalted. The lactic butter has a very slightly sharper taste than sweet cream as it has a small amount of lactic acid added in the form of soured cream. However, unless you were tasting for it fairly assiduously I don't think you would notice it as such.
So what does this recipe mean by "European" butter and why would the recipe ask for it particularly?
Wassat?
In the UK we can get "sweet cream" butter and "lactic butter" (eg "Lurpak" Danish butter) and either may be salted or unsalted. The lactic butter has a very slightly sharper taste than sweet cream as it has a small amount of lactic acid added in the form of soured cream. However, unless you were tasting for it fairly assiduously I don't think you would notice it as such.
So what does this recipe mean by "European" butter and why would the recipe ask for it particularly?