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Marilyn, I'm reading the French Culinary Institute textbook and there's a note about
- Thread starter traca
- Start date
steve2-in-la
Well-known member
Plugra. Gotta love it.
Traca, actually I've had great success with buttercreams, it's the weather
that messes with it...that and my own lack of sense.
Like you, I tend to read, read, read before leaping into a new method. In this case, I screwed my own positive results because I tasted the finished lemon buttercream and it was so wonderfully "lemon curd-ish" that I thought (always a BAD thing) I could add a few jars of my own home-made lemon curd.
In other words, I changed the stability of the buttercream myself.
And while the icing was perfect when ice-cold, once it hit heat on the drive to the event, then sat for 1.5 hours near a door that the volunteers kept opening, it softened too much.
Luckily I was able to serve it before it all slide down....unlike the 6" topper that I brought home with its delicious lemony icing puddling around the cardboard base.
that messes with it...that and my own lack of sense.
Like you, I tend to read, read, read before leaping into a new method. In this case, I screwed my own positive results because I tasted the finished lemon buttercream and it was so wonderfully "lemon curd-ish" that I thought (always a BAD thing) I could add a few jars of my own home-made lemon curd.
In other words, I changed the stability of the buttercream myself.
And while the icing was perfect when ice-cold, once it hit heat on the drive to the event, then sat for 1.5 hours near a door that the volunteers kept opening, it softened too much.
Luckily I was able to serve it before it all slide down....unlike the 6" topper that I brought home with its delicious lemony icing puddling around the cardboard base.
I love Lurpak butter (made in Denmark). Have never seen Plugra B4, but I think I remember
reading about a comparison test done by CI staff where Plugra came out on top. Where is Plugra manufactured?
http://www.lurpak.com/gb/
reading about a comparison test done by CI staff where Plugra came out on top. Where is Plugra manufactured?
http://www.lurpak.com/gb/
florisandy
Well-known member
Oh me too! I discovered it when visiting Mom who went back to Scotland in
her retirement days. My older brother lived nearby and I fell in love with it.
Was pleased to find it only at a Super Fresh in the Philly burbs and now I can easily find it at any Publix supermarket near me in Florida.
Nothing like good sourdough bread as a vessel... I use Lurpak for special dishes and it's worth it.
I believe the Plugra is best for baking? Never tasted it.
her retirement days. My older brother lived nearby and I fell in love with it.
Was pleased to find it only at a Super Fresh in the Philly burbs and now I can easily find it at any Publix supermarket near me in Florida.
Nothing like good sourdough bread as a vessel... I use Lurpak for special dishes and it's worth it.
I believe the Plugra is best for baking? Never tasted it.
steve2-in-la
Well-known member
Plugr
. . . a higher butterfat content than most American butter (82% butterfat, vs. 80% (1)), resulting in a richer flavor and lower water content. Thus it is particularly useful in making pastry, particularly flakey items like puff pastry (pâte feuilletée) and croissants. It is also used by some chefs in place of normal butter. The name "Plugra" is derived from the French plus gras ("more fat").
Online marketing for Plugrá have pegged it as "European style", supposedly because of the composition difference between itself and most butter sold in American markets.
In the United States, it is usually found in specialty markets.
http://plugra.com/
. . . a higher butterfat content than most American butter (82% butterfat, vs. 80% (1)), resulting in a richer flavor and lower water content. Thus it is particularly useful in making pastry, particularly flakey items like puff pastry (pâte feuilletée) and croissants. It is also used by some chefs in place of normal butter. The name "Plugra" is derived from the French plus gras ("more fat").
Online marketing for Plugrá have pegged it as "European style", supposedly because of the composition difference between itself and most butter sold in American markets.
In the United States, it is usually found in specialty markets.
http://plugra.com/
steve2-in-la
Well-known member
Gelson's and Ralph's also carry it.