Message: | For baking, the standard is Plugra, sometimes available at supermarkets but always at a place like Surfa's. It has a lower moisture content than most butter and is therefore more suitable for making things like puff pastry, croissants, and tart pastry. (Gotta go make up another batch of croissants now.) In France they have something called "dry butter" which is even better. Surfa's probably has some arcane butters that are even better, but I haven't investigated...
In cooking school I was tought a trick where you basically pound regular butter to get the moisture out of it. No, I could never do it successfully. |