What is the point that a butter specialist distinguishes by looking at the taste and taste of luxury butter and cheap butter?

There are

steak specialists and pasta specialists who can distinguish between expensive and cheap steak and pasta appearance and taste , but there are also butter specialists. A movie that experts explain the points to predict the price of butter is on YouTube.

Butter Expert Guesses Cheap vs Expensive Butter | Price Points | Epicurious-YouTube

Josh Windsor, a butter expert, appeared.

In front of Windsor is a butter with two tags A and B. Both are unsalted butter without salt.

Mr. Windsor explains, “Butter is a kneaded fat that is separated from milk”.

First, I will summarize the information that can be seen from the appearance of butter. In the following A and B butters, one is an elongated stick and the other is a block.

This is because of the difference in the shape of butter in the United States, block-shaped butter on the west side of the United States, and stick-type butter on the east side.

In addition, the two butters have different colors. A's butter is milky white that is closer to white, and B's butter has a yellowish hue. This is due to the difference in the amount of

carotene contained in the butter. The amount of carotene contained in milk differs depending on whether the cow is eating pasture or cereal, and cows that grow on pasture produce more carotene and yellowish milk. However, depending on the thing, the color may have been changed with a coloring agent, so it cannot be said that “yellow butter has a lot of carotene”.

First, sample from yellowish butter B. First, he smelled and commented, “There is a light buttery note (scent) and a slightly tangy scent”. When I actually ate it, “The texture is smooth. The butter covers the palate nicely, spreads over the whole tongue and then disappears quickly. There is no saltiness, but the smell smells a little tingling It does n’t feel in taste, it has a nutty flavor.

Next, butter A was also sampled. When I put a spoon, it is softer than B. This may be due to temperature or the fat contained in the butter.

Mr. Windsor says that the important factor you feel when you put butter in your mouth is how the butter covers the palate and how it disappears.

These differences are determined by the fat content in the butter. In the US, it is determined that “butter must contain at least 80% fat”, but the European standard is “over 82%”. In other words, European butter generally has a higher fat content and is smoother when cut and feels creamier when eaten. However, the price will increase accordingly.

“Unsalted butter has a milder scent than salted butter,” says Windsor. A butter seems to be light as well as B.

“Butter covers the entire mouth, but a little oily compared to B. But the aftertaste is cleaner. It feels creamier and sticks to the tongue than B. It ’s more fat and European style. That ’s it. ”

Mr. Windsor predicted that A was more expensive.

The result is as expected by Windsor. A was 8.98 dollars (about 970 yen) per pound (about 450 g), B was about 4.39 dollars (about 480 yen) per 450 g. There is a considerable price difference, but most of this price difference seems to be a “fat difference”. However, both are good-quality butter, 970 yen butter is recommended for making pasta that uses the flavor of toast and butter, etc., and 480 yen butter is recommended for use in bread and baked goods. The

Next was the salted butter. Salted butter is stronger in flavor than unsalted butter, and the delicate elements contained in the butter may be scorched with salt. For this reason, salted butter is not used as a baked confectionery, but it is generally used for bread.

None of the butter can be seen from the outside, and the salt seems to be evenly mixed in the butter. There are a little yellow butter and white butter this time too, and it is more likely that yellow butter is more expensive if you look at it.

There are things that have been added to the appearance for marketing purposes, so I tasted it because I don't know what I can't eat.

First, from A's butter.

A is a mild scent that feels aroma.

'It's a bit hard, but this may be due to room temperature. It takes a little time to melt on the tongue. It doesn't feel like it spreads across your mouth like the two unsalted butters you just ate. Judging from the above, I think it ’s probably about 80% American-type fat butter.

B butter will also be sampled. Mr. Windsor pointed out that B is a little thin piece on the outside. The scent is not strong.

I just ate ...

From the difference in texture and flavor, Winder predicts, “If you decide on the price difference, I think A's butter is expensive.” However, the difference between these two prices is 'marketing and marketing popularity difference'.

Looking at the price, A was $ 19.98 per 450g (about 2200 yen) and B was $ 3.39 per 450g (about 370 yen). “I use B butter every morning toast. I use it to add a unique flavor to more complex dishes,” Windsor said.

Next is fermented butter. Fermented butter refers to butter whose flavor has been changed by adding live bacteria. It features a more complex aroma than normal butter.

Fermented butter is characterized by a slightly pungent odor and

diacetyl and lactone producing a stronger buttery scent.

First, from the appearance. A's butter is yellowish white and B's butter is more yellowish.

B butter is molded with a mold and contains a cow pattern.

First, taste from A.

Due to the fungal fermentation process, fermented butter has a stronger aroma than unfermented butter. A butter also has a strong buttery scent. It's a little salty but creamy, and doesn't break up into pieces, making it a typical salted fermented butter taste.

“I am very interested in B,” says Windsor happily tasting B.

Because B's butter melts on the tongue and spreads across the palate, it is predicted that the fat content is 82-83%, European-style butter. “There is a smokey. This is probably a smoked salt. When it disappears in the mouth, it has a garlic-like

chives and is flavored. It seems that B is an expensive butter.

Looking at the answer, A is 450g and $ 11.98 (about 1300 yen), B is 450g and $ 19.98 (about 2200 yen), B is the correct answer. The fermentation process is expensive both in terms of time and labor costs, so the final product is overall expensive.

And this time, the price of “butter made from milk other than cows”. Basically, butter can be made from milk from all mammals where milk fat is present. Windsor has seen butter made from buffalo and reindeer milk. However, the most common butter other than milk is goat and sheep milk butter.

A and B, two butters are also prepared this time.

There is a big difference in appearance between B butter white and A butter yellow. As mentioned above, the yellow color of butter is due to carotene. This is because the cows do not use carotene and remain in milk. On the other hand, goats use carotene to produce vitamin A, so the milk is close to white. For this reason, cheese and butter using goat milk is white. From this, Windsor predicted that the white butter was due to goat milk.

The round shape means that it is in a plastic mold. This is probably because small packages cannot be used for expensive packages, or because they are easy to distribute.

A butter is soft like

lard .

“The fragrance is not as strong as fermented butter and it has a solid texture, but it melts very quickly. It is lightly salted. It's probably a goat's milk that is artificially made easy to accept. I think it ’s likely to be cheap butter. ”

Contrary to soft A butter, B butter is 'hard as when scooping ice cream'. There is a little viscosity.

Windsor predicted that it was fermented butter because of the strong aroma of butter.

“There are a lot of flavors. There is a little apple-like fruitiness, and saltiness is added to it. The texture is good and it stays in the mouth a little longer,” says Windsor. Predicted that complex B butter was expensive.

Looking at the answer, A is 9.98 dollars per 450g (about 1100 yen), B butter is 19 dollars per 450g (about 2100 yen), B is about twice the A. Because B enjoys the flavor of butter more, Windsor said B's butter is better for painting on bread and A's butter is better for making sweets and bread.

The price and quality of butter are not necessarily linked, and there are good butter at high prices and good butter at low prices. “Use the knowledge in this movie to select butter,” concluded Windsor.

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