00:00It matters what butter you buy. One of the major differences you're going to see between the
00:04European style high fat content butters versus the American lower fat content butters is going
00:09to be pliability. So how easy it is to fold into a recipe. Also the color is going to change.
00:15You're
00:15going to have the added beta carotene from the cows in Europe that are required to graze longer
00:20than American cows on things like grass and other stuff. And within that color too, you're going to
00:25start to get variations on the flavor. If you can imagine a milk or a piece of meat that's been
00:30grass fed and grazed for longer, it's going to have a much deeper flavor profile than say a cow
00:35that's been fed grain most of the time. Another seemingly controversial subject is going to be
00:40the difference between salted and unsalted butters. I know just as many chefs that use salted butter
00:45in almost everything as those who would say that's insane and would just use unsalted butter for
00:51everything and adjust seasoning afterwards. Even in baking, I don't think that salted versus unsalted
00:56has that big of a difference in the final product. The salted versus unsalted I think really does come
01:01down to flavor or an issue of fat content.
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