| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Pastries and Baking General General discussion forum for all pastry and baking topics. |
 |
| | Thread Tools |
|
#1
04-14-2007, 10:03 PM
| |||
| |||
 Butter Hi everybody, I have being baking for about 2 years now, I would like to know what is aceptable amount of fat content in butter to be considered high quality? thanks      |
| Sponsored links |
| |
|
#2
04-14-2007, 11:52 PM
| |||
| |||
 In Europe, most "cooking butters" are 82%, and table butters 84 and higher, salted butter almost unheard of. N.A isn't that far ahead yet |
| Sponsored links |
| |
|
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| drawn butter vs. clarified butter? | Live_to_cook | Food & Cooking Questions and Discussion | 25 | 05-04-2008 04:18 AM |
| oil vs butter vs clarified butter | eugene | Food & Cooking Questions and Discussion | 16 | 12-22-2006 08:33 AM |
| Butter !!! | Ma Facon | Professional Chef's Forum | 9 | 12-20-2004 05:25 AM |
| Butter vs. Light Butter | Ali | Food & Cooking Questions and Discussion | 21 | 11-08-2002 01:22 PM |
| butter | PETER NICHOLSON | Food & Cooking Questions and Discussion | 1 | 10-29-1999 12:45 PM |
