Battle of the Butters!
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- Опубліковано 1 вер 2020
- OPEN ME!
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Content Timestamps:
*INTRO
00:00 - 00:57
*PROCESS & METHODOLOGY
00:57 - 04:57
• Difference between cultured and pasteurised butter
02:57 - 03:14
• Instagram poll results (quick mention)
03:14 - 03:28
• How different butters affect different baking (quick general overview)
03:28 - 04:30
• Methodology
04:30 - 04:46
• Variables
04:46 - 04:57
*PHASE 1 (FLAVOUR TEST)
04:57 - 07:11
• Phase 1 Results
05:39 - 06:59
• What are you trying to achieve?
06:59 - 07:11
*PHASE 2 (FLAVOUR TEST)
07:11 - 08:26
*CORRELATIONS (FAT & SODIUM and FLAVOUR)
08:26 - 10:50
• Literature Review
08:56 - 09:51
• Comparison to personal findings
09:51 - 10:19
• Sodium discussion
10:19 - 10:50
*SOFTEN SPEED AT ROOM TEMPERATURE & PLASTICITY
10:50 - 12:39
*COLOUR COMPARISON
12:39 - 13:33
*PRICE COMPARISON
13:33 - 13:42
*CONCLUSION/QUICK SUMMARY OVERVIEW
13:42 - 16:49
Limitations of the study:
Sample size demographic consisting of only Western Australian Residents (and migrants) may have influenced the outcome of the flavour scores as I reckon, heritage and culture greatly influences our preferences. If study was conducted in France with only French residents as the sample population, results are likely to differ significantly.
None of the taste-testers were “professional or expert” taste-testers. Only basic guidelines were provided where they were required to taste all samples provided in one sitting, going back and forth and to grade them based on their preferences. Participants were also instructed to not discuss their preferences with each other to limit influence.
This study was poorly controlled as I did NOT sit in the same room to monitor or regulate all taste-testers during the process, nor was this experiment conducted in a lab of any sort. I have no guarantee other than based on trust that all participants took the tests seriously and in accordance to the guidelines provided, participants who did not test all samples in one sitting were excluded from the results due to botched testing.
Various temperatures that each tester heated the croissants up to in their own ovens or microwaves are likely to affect accuracy of results across all flavour scores tallied. While I did control (as much as possible) to ensure all croissants were made with exactly the same quantity of ingredients and reduced salt, butter may have leaked or retained in some batches.
If butter flavour tests were conducted strictly by tasting fresh, uncooked, cold butter - results may differ as well as temperature does influence our ability to taste.
This study is purely a passion project and all claims made on flavour perception reported by this small study is NOT a scientific or accurate indicator of the true quality or flavour of each of the butters tested.
Cherrylane’s Cookies, Cakes and Confectionary is in no way intending to criticise any of the butters compared, and is merely presenting a butter review comparison as a consumer. All results shown are purely preferential and individuals who view this information is encouraged to also conduct personal flavour tests to determine the best butter flavour for their pallet.
FAQ AND REFERENCES:
*What are the 15 different types of butter?
*Why do Halal Butters need to be certified Halal? Isn't butter just made from Milk?
*Why is soften speed and plasticity of butter important for croissants?
*Why is milk white if butter is mostly yellow and derived from milk?
*References
- CLICK TO VIEW pdf: docs.google.com/document/d/12...
Disclaimer:
This is not a paid or sponsored video. Cherrylane’s Cookies, Cakes and Confectionary (Cherrylane’s) is in no way affiliated with any of the brands or companies mentioned in the video. All opinions and results presented in this video are based on the opinions of completely neutral and unbiased participants who are not professional taste-testers, just everyday individuals. Cherrylane’s is in no way claiming that the results showcased in the video are scientifically accurate in any way, and merely representative of the opinions of the subjects who participated.
The results presented in this video is not an indicator that this is how the French had intended croissants to taste. Perhaps, President butter was formulated to suit the pallet of the French, therefore, all recommendations presented in this video should be taken subjectively. - Навчання та стиль
Brilliant work here!
This was very informative
Thank you!
Great video thanks for your hard work
Thanks for the video. I used LESCURE French unsalted butter for Croissant. And I think the butter taste good, made my kitchen and home smells so sweet of buttery creamy, and the croissants are so flakey and crispy on the outside, soft tender in the inside.
Amazing work
heyy, i know you!
I was looking for a video exactly like this, so you're not the only weirdo ;)
So informative!
Thank you, glad you think so! hehe
Good job!
I’m surprised you didn’t include Anchor since it’s New Zealand’s one of the most if not the most commonly recognised butter.
You are awesome !! ❤️🥰
Hello mumma bear
Aaaa soo interesting!
Banner butter!!! I lived in France for years and could never find anything comparable, even Kerrygold and President. Banner is sooooo creamy and buttery, I eat it with a teaspoon sometimes!!! I also slather it on my food!!!! Slather thickly!
I’m looking for high quality butter, unfortunately not many high quality butter brands available in my country, but I’m glad I can find Lurpak easily here which is one of the best for pastries according to you
I believe the standard Lurpak is 78% but they also sell a 82% variant, but that is not sold everywhere. Arla can direct you to where to look for if you want to buy the 82% version.
Edit: this is based on my research in Denmark btw
President butter is by far my favorite :)
Salted or unsalted? 🤔
Think it's massively dependent on the palate of the individual, would be interesting to see how the results change internationally?
Would love to send you some Hokkaido butter and see what the results are like!!
Orrr... if i get to visit YOU i'd def NEEDDD to try some hokkaido butter for sureee!!! 😍😍😍
Thanks for all the information and your hard work.
I am going to make a white vanilla cake and need to know which is the most pail colour butter. President or Lunkpark
Lurpak is my fav, also Kerry Gold Irish butter
Im looking for butter to use in croissants.
We have lurpak here but its expensive.
Can I use anchor butter or queens land butter?
hi I use a basic chocolate chip cookies recipe to make cookies- the cookies spread out too much when they are baked. I am told different types of butter will effect the way the cookies spread out. Can you recommend a butter that will not let the cookies spread out ?
Eu gosto da Lurpak
Lurpak is my fav
They rated the buns randomly based on how they felt at the moment, and some variability in the cooking process. Give them buns from the same dough twice and get different results. They might have tested sour butter and winter/grain vs summer butter. The fat content or all butter is practically identical, within a margin of error. All butter is unsalted, you can't taste milligrams, and salt wasn't actually measured for this individual batch.
Please which butter is best for croissants, please 🙏
How about bordier butter
President and luprak fullstop!
I'm wondering if people don't prefer what they are used to, so they went with the cheaper butters that people are more likely to buy? Interesting.
Have u tried Echteboter brand
Hello! Unfortunately I havent.. :( I dont think that brand is available here in Australia for me to try... :(
Omgeee you back on UA-cam? 😃😃😃
Heyy heyyy!!!! Thank you so much for sticking around all this time!! Yes, im back and hoping I can stay. ^^ Hope you'll enjoy the tutorials to come!
Depends, if it's for daily...sure, the cheapest butter work just fine 😂 but say if it's for special occasions, holidays or you're trying to impressed someone, splurge some money for quality cultured butter definitely worth it.
Edit: President isn't the best france buerre to offer, neither lurpak the best of danish to offer. They're just the easiest available. My family has preference dutch canned butter wijsman, it has 83% fat. Or elle vire.
Gonna share this with me mum.
awww, appreciate that heaps! ^^
Unsalted pasteurize butter organic.
butter is only bassed.whey butter is made from cream from whey.the cream is the milk based.
there is no butter like Lurpak ❤
My vavorite is Odenwald Hüttenthal sauerrahmbutter germany. No joke.😋😋😋🇩🇪
I'm allergic to dairy but this was super entertaining 👀
aww yay!! I was a little worried that I'd be the only one this interested in butter. 😅 Thank you so much for your kind comment! 🥰
Nothing beats raw butter. Best closest thing is grassfed butter.
There is no butter like Irish butter. End of
Raw butter is best.
‘Do I buy “Country Life” butterrr because it’s Britiiish? Do I buy Country Life to support british dairy farmers? No, it’s their career choice. I buy Country Life because it tastes the best. It’s not about Great Britain, it’s about great butter.’
-John Lydon, 2008.
President butter is not considered luxury butter. You seem to know nothing about real luxury french butter. Luxury butter? For example, Echire butter is considered luxury. President is considered regular butter in France.
How about bordier..is it good
Yes, President is like Land O’Lakes in the US. Just a typical brand
Croissants are actually Viennese in origin. lol
get to the point already
Alot of nonsense here .. stick to kerrygold.. simple
that one tastes YUCK!
Kerry gold is delicious
Seriously who has time to listen to all this crap about butters. Doctors will advise you to eat Grass fed, Organic, Unsalted butter. There you are, easy peesy
If you love to bake and want to use the best butter for a certain recipe, this video was very informative
Obviously not you, I actually searched to find a video like this. Haha.
I just wanted to know if there was a difference that's all
My doc wants me to eat salted butter as my bloodwork always comes in low in sodium.