The Butter Chronicles, Better Butter - Part 2

Let the butter battle begin! 

To put butter to the test to see if all butter is not really created equal I decided to use the mutha of all butter recipes, traditional Scottish Shortbread to see if there really was a different. The results for the tasting of the Shortbread will tumble in over the next few days but until then I wanted to cover off a couple of things.

As I said this is a traditional Scottish Shortbread. It is pure, basic & simple. It contains 4 ingredients: Butter, Sugar, sifted Flour and finally Rice Flour. (Recipe is below) I always use Fruit Sugar (also known as Castor or Quick Dissolving Sugar) and it has a very fine consistency. Rice flour will give Shortbread the powdery crispiness that should be associated to Shortbread. I always sift the rice flour and the white flour together. In this test I used salted butter.

Butter Up - Part 1

"It took me years to figure out that you don't fall into a tub of butter, you jump for it." - Claudette Colbert

Imagine an evening where butter was the focal point and you had a chef, let's say one like Lynn Crawford, churning out (pardon the buttery pun) oodles of little bits and bites all consisting of butter. Someone please pinch me, am I dreaming or is this my dream come true?

Last Monday a small hoard of butter loving people gathered at Ruby Watchco to give Stirling Creamery butter a go 'round. I would say, that for the first time in my life I think I might have actually come close to feeling like a human version of foie gras. You think I'm joking?