Neil Saavedra
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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.
It's often it's made with fermented or cultured cream.
So it has a little bit of tang to it and it could be used for any sort of cooking task.
Spreadable butter is regular butter and some vegetable oil added in.
So it spreads easier.
Not recommended for baking or cooking again.
Light butter.
It has less than 40% or less of milk fat.
Not recommended for baking or cooking also.