Neil Saavedra
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This has air or other gas, like nitrogen, and it's added to make it less dense than standard butter.
So,
kind of a little goes a long way.
This increased volume is, you know, less calories per tablespoon.
It could even be half.
and it's got a lighter texture, but just keep in mind it's got less calories because it's got more air in it.
Best for spreading on toast, finishing dishes.
It's not recommended for baking or cooking at all.
It's just a spread.
It's just a spread, easier to spread because it's got the air in it, and it's lighter and whipped and all that.
European-style butter, which a lot of people love.
I do, too.
This is why French croissants are so...
lovely and airy and delicious.
It's got extra milk fat 82 to 85% for most brands.
So your European style butter has less moisture.
It's got less of that water in there than standard butter.
And it's got all that milk fat in it.
So this is like the opposite.
The clarified butter makes pastries tender, fluffy cakes.