Twice a year -holidays- I make a trip to a trendy family owned market to
purchase amish turkey etc. N notice on the three butter shelves they had
european style by Prugla.
Read up on differences between european and american
butters-interesting-
My question before I spend way extra, I don't do alot of baking of
pastries cakes pies etc. because am a diabetic but would like to
purchase a pound for my boyfriend to use for buttering rolls, mash
potatoes or frying eggs, etc. Would this just be a waste of $5.00 cause
it won't use be for baking? Every time when we go to that store see
something new to us.
TIA

On Thu, 27 Nov 2003 05:06:28 -0500 (EST), wrote:

Twice a year -holidays- I make a trip to a trendy family owned market to
purchase amish turkey etc. N notice on the three butter shelves they had
european style by Prugla.
Read up on differences between european and american
butters-interesting-
My question before I spend way extra, I don't do alot of baking of
pastries cakes pies etc. because am a diabetic but would like to
purchase a pound for my boyfriend to use for buttering rolls, mash
potatoes or frying eggs, etc. Would this just be a waste of $5.00 cause
it won't use be for baking? Every time when we go to that store see
something new to us.

Go for it. Butter can be frozen, so won't go to waste when only used
for small operations. I envy your having the choice to taste-test the
differences.

wrote in message
...
Twice a year -holidays- I make a trip to a trendy family owned market to
purchase amish turkey etc. N notice on the three butter shelves they had
european style by Prugla.

When I was a restaurant owner we put Plusgra, (plus gras = more fat), on the
table, but used regular butter for cooking. I like it, or its equivalents,
for the richer taste and also because having less water it becomes
spreadable quicker when taken from the fridge.

wrote:

Twice a year -holidays- I make a trip to a trendy family owned market to
purchase amish turkey etc. N notice on the three butter shelves they had
european style by Prugla.

Plugra. That means "more fat" in French.

The difference between it and standard American butters is 2% to 4%
milkfat. I've tried it for cooking and for table service in my
restaurants and simply found no discernible difference in flavor and
performance that justified the difference in price.

Want more interesting butter? Make your own from soured cream. Or just
leave a good quality American butter out at room temp to "ripen."

Pastorio

Read up on differences between european and american
butters-interesting-
My question before I spend way extra, I don't do alot of baking of
pastries cakes pies etc. because am a diabetic but would like to
purchase a pound for my boyfriend to use for buttering rolls, mash
potatoes or frying eggs, etc. Would this just be a waste of $5.00 cause
it won't use be for baking? Every time when we go to that store see
something new to us.
TIA

Bob Pastorio wrote in
:

wrote:

Twice a year -holidays- I make a trip to a trendy family owned market
to purchase amish turkey etc. N notice on the three butter shelves
they had european style by Prugla.

Plugra. That means "more fat" in French.

The difference between it and standard American butters is 2% to 4%
milkfat. I've tried it for cooking and for table service in my
restaurants and simply found no discernible difference in flavor and
performance that justified the difference in price.

Want more interesting butter? Make your own from soured cream. Or just
leave a good quality American butter out at room temp to "ripen."
Pastorio

I second the latter. Since I learned that allowing the butter to
"ripen" or "age" at room temperature improves the flavor, I've been
doing it ever since. There's a huge difference in flavor.

Wayne




Read up on differences between european and american
butters-interesting-
My question before I spend way extra, I don't do alot of baking of
pastries cakes pies etc. because am a diabetic but would like to
purchase a pound for my boyfriend to use for buttering rolls, mash
potatoes or frying eggs, etc. Would this just be a waste of $5.00
cause it won't use be for baking? Every time when we go to that store
see something new to us.
TIA

wrote in message
...
Twice a year -holidays- I make a trip to a trendy family owned market to
purchase amish turkey etc. N notice on the three butter shelves they had
european style by Prugla.
Read up on differences between european and american
butters-interesting-
My question before I spend way extra, I don't do alot of baking of
pastries cakes pies etc. because am a diabetic but would like to
purchase a pound for my boyfriend to use for buttering rolls, mash
potatoes or frying eggs, etc. Would this just be a waste of $5.00 cause
it won't use be for baking? Every time when we go to that store see
something new to us.
TIA

Oh, no, it won't be a waste. A really fine butter is used to best advantage
on warm rolls, mashed pots, etc. BTW, another one to try is the irish
Kerrygold. Good stuff!

Felice

On Thu, 27 Nov 2003 14:36:08 GMT, "Felice Friese"
wrote:

Prugla.

Howdy,

I think you have a typo... It is Plugra.

The only reason I mention it is that the name is a play on "Plus Gras"
which means "More Fat."

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Bob Pastorio wrote:
wrote:

Twice a year -holidays- I make a trip to a trendy family owned market to
purchase amish turkey etc. N notice on the three butter shelves they had
european style by Prugla.


Plugra. That means "more fat" in French.

The difference between it and standard American butters is 2% to 4%
milkfat. I've tried it for cooking and for table service in my
restaurants and simply found no discernible difference in flavor and
performance that justified the difference in price.

Want more interesting butter? Make your own from soured cream. Or just
leave a good quality American butter out at room temp to "ripen."

Pastorio

Read up on differences between european and american
butters-interesting-
My question before I spend way extra, I don't do alot of baking of
pastries cakes pies etc. because am a diabetic but would like to
purchase a pound for my boyfriend to use for buttering rolls, mash
potatoes or frying eggs, etc. Would this just be a waste of $5.00 cause
it won't use be for baking? Every time when we go to that store see
something new to us.
TIA



I remember seeing a type of Russian butter in a store in Brooklyn.
Someone there explained to me that the fat content is very high, and it
is so sought after in Russia, that they sometimes counterfeit it.

I forgot what it was called, but it tasted fantastic on a ritz.

A google search was futile.

Richard

--
"..A census taker once tried to test me. I ate his liver with some fava
beans and a nice chianti..."

Hannibal "The Cannibal"

Silence Of The Lambs 1991

Kenneth wrote:

I think you have a typo... It is Plugra.

The only reason I mention it is that the name is a play on "Plus Gras"
which means "More Fat."


When I first heard about plugras on another group, I was sure the poster
was having fun with me and was sending me to a website where I'd see
sarcastic comments about the artery plugging qualities of butter. I was
surprised to learn plugras is a real product with an unfortunate name.

In English, the word "fat" has negative connotations. I like the word
"rich" better. Fatty chocolate cake sounds awful, but rich chocolate
cake sounds delicious. The recipe could well be the same. Thus with
butter-- I like the idea of super rich butter (haven't tried plugras
yet). I wish the French word "gras" could be translated as "rich."

--Lia

Wayne Boatwright wrote:

Bob Pastorio wrote in
:

wrote:

Twice a year -holidays- I make a trip to a trendy family owned market
to purchase amish turkey etc. N notice on the three butter shelves
they had european style by Prugla.

Plugra. That means "more fat" in French.

The difference between it and standard American butters is 2% to 4%
milkfat. I've tried it for cooking and for table service in my
restaurants and simply found no discernible difference in flavor and
performance that justified the difference in price.

Want more interesting butter? Make your own from soured cream. Or just
leave a good quality American butter out at room temp to "ripen."
Pastorio

I second the latter. Since I learned that allowing the butter to
"ripen" or "age" at room temperature improves the flavor, I've been
doing it ever since. There's a huge difference in flavor.

Wayne


Really? :-)
This is a new one on me.....

How long do you leave it out?

K.

--
^,,^ Cats-haven Hobby Farm ^,,^ ^,,^

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

Katra wrote in
:



Wayne Boatwright wrote:

Bob Pastorio wrote in
:

wrote:

Twice a year -holidays- I make a trip to a trendy family owned
market to purchase amish turkey etc. N notice on the three butter
shelves they had european style by Prugla.

Plugra. That means "more fat" in French.

The difference between it and standard American butters is 2% to 4%
milkfat. I've tried it for cooking and for table service in my
restaurants and simply found no discernible difference in flavor
and performance that justified the difference in price.

Want more interesting butter? Make your own from soured cream. Or
just leave a good quality American butter out at room temp to
"ripen." Pastorio

I second the latter. Since I learned that allowing the butter to
"ripen" or "age" at room temperature improves the flavor, I've been
doing it ever since. There's a huge difference in flavor.

Wayne


Really? :-)
This is a new one on me.....

How long do you leave it out?

K.


My kitchen averages about 75°F. I place the butter in a covered butter
dish and try not to use it for at least a couple of days. 4-5 days is
even better. I've never had it spoil.

Wayne

Wayne Boatwright wrote:

Katra wrote in
:



Wayne Boatwright wrote:

Bob Pastorio wrote in
:

wrote:

Twice a year -holidays- I make a trip to a trendy family owned
market to purchase amish turkey etc. N notice on the three butter
shelves they had european style by Prugla.

Plugra. That means "more fat" in French.

The difference between it and standard American butters is 2% to 4%
milkfat. I've tried it for cooking and for table service in my
restaurants and simply found no discernible difference in flavor
and performance that justified the difference in price.

Want more interesting butter? Make your own from soured cream. Or
just leave a good quality American butter out at room temp to
"ripen." Pastorio

I second the latter. Since I learned that allowing the butter to
"ripen" or "age" at room temperature improves the flavor, I've been
doing it ever since. There's a huge difference in flavor.

Wayne


Really? :-)
This is a new one on me.....

How long do you leave it out?

K.


My kitchen averages about 75°F. I place the butter in a covered butter
dish and try not to use it for at least a couple of days. 4-5 days is
even better. I've never had it spoil.

Wayne


Awesome! I will try that for Christmas stuff, and maybe with a cube of
sweet butter for the New Years Caviar..... :-)

Thank you!

K.

--
^,,^ Cats-haven Hobby Farm ^,,^ ^,,^

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

Katra wrote in :

My kitchen averages about 75øF. I place the butter in a covered butter
dish and try not to use it for at least a couple of days. 4-5 days is
even better. I've never had it spoil.

Wayne


Awesome! I will try that for Christmas stuff, and maybe with a cube of
sweet butter for the New Years Caviar..... :-)

Thank you!

K.

Good idea! Enjoy!

Wayne

Wayne Boatwright wrote:

Katra wrote in
:=20
=20
Wayne Boatwright wrote:

Bob Pastorio wrote in

Want more interesting butter? Make your own from soured cream. Or
just leave a good quality American butter out at room temp to
"ripen." Pastorio

I second the latter. Since I learned that allowing the butter to
"ripen" or "age" at room temperature improves the flavor, I've been
doing it ever since. There's a huge difference in flavor.

Wayne

Really? :-)
This is a new one on me.....

How long do you leave it out?
=20
My kitchen averages about 75=B0F. I place the butter in a covered butt=
er
dish and try not to use it for at least a couple of days. 4-5 days is
even better. I've never had it spoil.=20

I keep a stick of butter in an old June Cleaver-looking stainless=20
steel butter dish out on the counter. Not for any particular amount of=20
time. Just take one out of the fridge whenever the butter in the dish=20
is low. No special techniques; just leave it out, covered, at room=20
temp. Not too close to a heat source because if it liquifies, the=20
whole texture and flavor changes. That's when you find out what pure=20
milkfat spread on your toast tastes like. (Good.)

Pastorio

Bob Pastorio wrote:

Wayne Boatwright wrote:

Katra wrote in
:

Wayne Boatwright wrote:

Bob Pastorio wrote in

Want more interesting butter? Make your own from soured cream. Or
just leave a good quality American butter out at room temp to
"ripen." Pastorio

I second the latter. Since I learned that allowing the butter to
"ripen" or "age" at room temperature improves the flavor, I've been
doing it ever since. There's a huge difference in flavor.

Wayne

Really? :-)
This is a new one on me.....

How long do you leave it out?

My kitchen averages about 75°F. I place the butter in a covered butter
dish and try not to use it for at least a couple of days. 4-5 days is
even better. I've never had it spoil.

I keep a stick of butter in an old June Cleaver-looking stainless
steel butter dish out on the counter. Not for any particular amount of
time. Just take one out of the fridge whenever the butter in the dish
is low. No special techniques; just leave it out, covered, at room
temp. Not too close to a heat source because if it liquifies, the
whole texture and flavor changes. That's when you find out what pure
milkfat spread on your toast tastes like. (Good.)

Pastorio

Danke...

Looks like it's time to play with my food again..... ;-)

Now, how about that sour cream butter that I've read about?
How do I make that???

We used to have Nubian goats, so I *have* made butter from fresh
separated goat cream, and oh BOY was that rich!!!

When we get our land in 2004, we are going to have goats!
I'm in a quandary, not sure whether to do Nubians again like I had back
in high school FFA (which have the highest butterfat milk) or La
Mancha's which are supposed to have the sweetest milk! :-)

K.

--
^,,^ Cats-haven Hobby Farm ^,,^ ^,,^

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra