Butter Is Better
And it is. Butter has always been better. On all fronts for all reasons, especially when it comes to baking. How someone can open a can of Crisco and scoop out that waxy goo that smells somewhat like car oil is beyond me. It should have never caught on. Sure, butter’s more expensive, but you get what you pay for. Now that the craze is all for things natural, butter is back in. It isn’t “bad for you”. It’s never killed anyone.
The anti-butter movement started because people want to eat a dozen cookies rather than one and still fit in their teenage jeans. That defies logic and all reason. Butter is better, just not in handfuls. Butter’s great, just eat your bread plain or use it to sop up sauces rather than buttering it up.
As an avid baker, I’m glad of the measure since it will increase quality of baked goods from a flavor standpoint. Nothing beats butter for pastry and cakes. Nothing tastes better or has a better finish. It’s the real thing and nothing beats the real thing. One of my top pet peeves is when I bring a cake into work and people immediately want to know how much butter is in it. All cake batters take a substantial amount of butter and if you don’t know that, you’re an idiot. What do they expect me to tell them? It’s made from grass it just looks and tastes like butter??? No one told you to eat half the cake. Grab a slice and go on with your life… and have no dessert after dinner tonight. It’s really not that hard. One thing I have never liked is buttercream frosting, though. That’s why I make non-frosted cakes and tarts. I’m not into the covering the buttery cake with further butter and sugar. It’s too much of a good thing. I prefer Italian meringue or mixed berries or nothing at all since my cakes don’t need it. But people, people want to eat their entire cake and make no concessions to it.
Posted on June 22nd, 2008 under Food, News • 
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