Butter Used
Started by
cabrales
, Oct 16 2002 04:47 PM
1 reply to this topic
#1
cabrales
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- legacy participant
- 5,007 posts
Posted 16 October 2002 - 04:47 PM
In the mashed potato discussion, you mentioned the significance of good quality butter. What kinds of butter do you use in the kitchen, and what kind of butter is served to diners?
#2
Heston Blumenthal
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- participating member
- 53 posts
Posted 18 October 2002 - 05:49 PM
We use a couple of different butters in the kitchen. Lescure butter for general use and for some pastry use we have a special butter with a lower water content.
In the restaurant we use a hand made unpasteurised butter from the Charentes with slight acidity. It is unsalted.
We do also keep some Echire in stock to cover for people who don't want to eat unpasteurised butter, pregnant women for example
In the restaurant we use a hand made unpasteurised butter from the Charentes with slight acidity. It is unsalted.
We do also keep some Echire in stock to cover for people who don't want to eat unpasteurised butter, pregnant women for example
