Kerry Gold Butter 🤷‍♀️

[itsjoan...@webtv.net]

I put this on my list for today's shopping or I'd have forgotten. On sale,
no less! It's a bit more yellow in color and about half as much again in
the amount of salt. Maybe my palate is not sophisticated, but I can't
truthfully say it's 'better' than American butter, just saltier.

I tried a small taste, and first impression was the salt. Second taste
test was on bread and still the salt was the first impression. Great
tasting, not sour, but  _to me_ no better no worse than American
butter.

[GM]

And those that claim otherwise are simply full o' the auld blarney, Joan...

;-D

--
GM

[Ed P]

At least you gave a try. I never noticed it being saltier. I get it in
the tub and it is easier to spread. Only downside I see, I like it and
tend to use more than otherwise.

[jmcquown]

I've never noticed it to be saltier, either, and I do buy the salted
version. I buy it in the tub, too, and I do think it tastes more
buttery than some US butters. But hey, I'm not a butter expert.

Jill

[itsjoan...@webtv.net]

What I bought was in the tub too, but it certainly won't go to waste!!!

[Bryan Simmons]

If John Kuthe reads this, he might imagine you being
"in the tub." That, and an injection, could lead to an
hours long wanking session. *Rub-a-dub-dub*.

--Bryan

[Janet]

In article <c918d8b3-be1d-4654-9226-
8f7e33...@googlegroups.com>, itsjoan...@webtv.net
says...

Kerrygold Butter is available both salted and
unsalted.


Janet UK

[Thomas]

I use it. I had major issues with water content ruining several dishes. I had butter do some extreme sputtering-splattering while melting in my microwave.
I bought a wide butter dish to hold the kerry 8 oz slabs. It now is my fave spoon rest.
Kerry is way better than the cheep stuff but is as good as other expensive butter. There are soome I want to try but have not seen them to buy.

[Thomas]

A 2 stick on the butter dish, now my best spoon rest.
The other store brand butter is total garbage compared to the taste of kerry.
I also like lol, breakstone and hotel. Plugara was liked too but at the price I buy kerry.
I will never again bake with low end butter.

https://postimg.cc/3dzB1X01

[itsjoan...@webtv.net]

Yes, both varieties were available for purchase. But I never buy unsalted
butter no matter who makes it.

[itsjoan...@webtv.net]

On Saturday, September 23, 2023 at 5:23:38 AM UTC-5, Thomas wrote:
>
> On Friday, September 22, 2023 at 7:05:06 PM UTC-4, itsjoan...@webtv.net wrote:
> >
> > Great
> > tasting, not sour, but  _to me_ no better no worse than American
> > butter.
> >
> I use it. I had major issues with water content ruining several dishes.
> I had butter do some extreme sputtering-splattering while melting in my microwave.
>

All butter snaps, pops, sputters, and splatters when melted in the microwave
unless you're not careful how you melt it. Low power for several seconds, check
it to see if it has completely melted. Repeat until melted and ALWAYS covered.

>
> I bought a wide butter dish to hold the kerry 8 oz slabs. It now is my fave spoon rest.
> Kerry is way better than the cheep stuff but is as good as other expensive butter.

> There are some I want to try but have not seen them to buy.
>
I like the Kerry Gold I bought, but to me, it's no better or no worse than what I have
in my freezer. It's just a tad saltier and a tad more yellow in color.

[Thomas]

Not really true.
If you knew how to cook or bake you would know this and also the reason to buy unsalted butter.

[itsjoan...@webtv.net]

Yes, really true. It's not the salt in butter that is causing the snapping and sputtering.
It's called arcing and is due to the water and other compounds in the butter.

Ummmmm, I do know how to cook and also how to melt butter in the microwave to not
create a mess. But I've never claimed to be a baker but what little baking I do, I still use
salted butter. However, I do cut back on the amount of salt added to whatever is going
in the oven if the butter tastes overly salty.

[Hank Rogers]

Butter for snobs.

[Ed P]

Bought some Plugra today. It was on sale BOGO and with all the talk
here, had to try it. It is firmer than the Kerrygold. Taste seems OK
for the little I had so no strong opinion yet. What I did have was on
and English muffin but the strawberry preserves sort of over powered it.
Had a tiny bit on a cracker, not enough for a good opinion yet.

[Thomas]

Yes. Water volume in cheap butter causes sputtering and ruined recipes. I never said salt causes sputtering.
What do you do if a recipe using butter needs zero salt? Odd.

[songbird]

Thomas wrote:
...

> I will never again bake with low end butter.

some of the margarines are even worse for water content.
so far we've been able to use the Gordon Food Service lb
chunks for baking and they've not watered it down so much
but it may happen at any time.


songbird

[Bryan Simmons]

We buy both. My wife is a baker. She bakes a few
times a week, and uses unsalted. For table use, it's
salted.

--Bryan

[Bryan Simmons]

You and your mother are obviously pigs, or you wouldn't
have margarine in your house.
>
> songbird

--Bryan

[Michael Trew]

I must disagree. I've done my share of baking, and I've never found a
use for unsalted butter. Just reduce the salt in your baking recipe a
bit when using salted butter. Salted butter is a lifesaver with overly
sweet things, such as butter-cream frosting. It takes something
cloyingly sweet and makes it substantially better.

[Dave Smith]

On 2023-09-23 11:31 p.m., Michael Trew wrote:

>> Not really
>> true. If you knew how to cook or bake you would know this and also
>> the reason to buy unsalted butter.
>
> I must disagree.  I've done my share of baking, and I've never found a
> use for unsalted butter.  Just reduce the salt in your baking recipe a
> bit when using salted butter.  Salted butter is a lifesaver with overly
> sweet things, such as butter-cream frosting.  It takes something
> cloyingly sweet and makes it substantially better.

As I understand it, the reason for using unsalted butter when baking is
that the salt content varies a lot. I have long had a preference for
unsalted butter. We tend to buy salted butter when it is on sale at a
good price. I definitely notice the saltiness when I have it on
vegetables or breads. I can't say that I really notice it in baking.

[itsjoan...@webtv.net]

On Saturday, September 23, 2023 at 6:51:27 PM UTC-5, Ed P wrote:
>
> Bought some Plugra today. It was on sale BOGO and with all the talk
> here, had to try it. It is firmer than the Kerrygold. Taste seems OK
> for the little I had so no strong opinion yet. What I did have was on
> and English muffin but the strawberry preserves sort of over powered it.
> Had a tiny bit on a cracker, not enough for a good opinion yet.
>

I looked at the Plugra Friday while at the store but thought I had better stick to
my plan to buy Kerry Gold. I'll give Plugra a try in a week or two. But I also
toasted an English muffin, smeared KG on it and strawberry preserves and
yes, the preserves was the dominant flavor. Tasty, tasty.

[itsjoan...@webtv.net]

Water is not the only thing that causes sputtering when melting butter in the microwave.
The few recipes I've come across that call for unsalted butter also ask for added salt in
the directions. I use salted butter and whatever amount of sodium is required I will cut
back a scant amount of what is requested.

[Michael Trew]

Your last sentence is part of my point... Even if the salt content
varies, I don't really notice that salt when baking. I'm not claiming
to be a master baker, of course.

I'm not anti-unsalted butter, but I think it tastes better scheamered on
toast if it's salted. I like to keep it soft in the butter bell on my
counter, and salted butter keeps better at room temperature (takes a
long time to mold, or never if you keep up with using it).

[Dave Smith]

Apparently salted butter does keep better. Now we have freezers to keep
butter longer. I prefer it unsalted. I can live with a little unsalted
butter. My wife is much more in favour of unsalted.