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Thread: Plugra

  1. #1
    Site owner Food Network Fan will become famous soon enough Food Network Fan's Avatar
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    Plugra

    Anyone here ever tried it? How is it different from our butter?


  2. #2
    Ultimate Alton aficionada MiseEnPlace is on a distinguished road MiseEnPlace's Avatar
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    I had to Google it. All I'm getting is that it has more fat and less water content than American butter. Makes good pastries

    http://www.kellerscreamery.com/our-brands/plugra/
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    Super Moderator bakerman is on a distinguished road bakerman's Avatar
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    I think that Plugra is made here in the US, in the European style. It is slightly more creamy, since it has a bit more butterfat. It also has a more "buttery" flavor.

    I bought some Kerrygold Irish butter, and it was wonderful on fresh bread, I think that it is a cultured butter. It is also from grass fed cows and is naturally quite yellow.
    MAC

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    Site owner Food Network Fan will become famous soon enough Food Network Fan's Avatar
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    I wonder if you were going to make a yellow cake if it would be better or if the extra fat is too heavy?


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    Macerated Pajangle is on a distinguished road
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    Honestly, I use Cabot which is similar in that they have a version that is 83% butterfat which is the same proportion as Plugra for less money. And yes, French or Irish butter will give you excellent baking results. Less water in the product means a better rising cake.

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    Administrator BerryBaby is on a distinguished road BerryBaby's Avatar
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    I use Irish butter quite often. It's much creamier and flavorful than regular butter.
    BerryBaby
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    I might have to give this a try. It has intrigued me.


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    Administrator BerryBaby is on a distinguished road BerryBaby's Avatar
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    You won't go back once you've tried it!
    BerryBaby
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    Site owner Food Network Fan will become famous soon enough Food Network Fan's Avatar
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    Now if I can just find it locally. I saw it in the Food Network Magazine. I haven't actually looked for it here, but I don't recall seeing it. I guess it could just be that I wasn't looking for it though ... I hope.


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    Super Moderator bakerman is on a distinguished road bakerman's Avatar
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    Quote Originally Posted by Pajangle View Post
    Honestly, I use Cabot which is similar in that they have a version that is 83% butterfat which is the same proportion as Plugra for less money. And yes, French or Irish butter will give you excellent baking results. Less water in the product means a better rising cake.

    I love Cabot products, wish we had more of them here.
    MAC

    Before you criticize someone you should walk a mile in their shoes, that way when you criticize them you are a mile away and you have their shoes!

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