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Going soft on butter
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Going soft on butter
Its superior flavor and baking performance make many cooks stick
with it
By ANNE SCHAMBERG Special to the Journal Sentinel
Wednesday, June 5, 2002
You are not alone if you would dance with a vampire before you'd
let a stick of butter in the house. Such is the fear this dairy
product strikes in the hearts of some.
Then again, many cooks -- and probably 99.9% of chefs -- wouldn't
dream of using anything but butter. As the trend to label bla...
Related newspaper, magazine, and journal articles from HighBeam Research
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Organic Valley. (Product & Promotion News).(promotes its cultured butters)
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Baking's Better With Real Butter
Chicago Sun-Times
; Butter. Say it. If you're like many Americans, it hasn't been on the tip of your tongue for a long time. Perhaps for health reasons it's been replaced by olive oil, or maybe margarine seemed a more economical alternative. But now that the holidays are approaching, there's really no alternative to
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Butter is better
New Straits Times
; Anita Anandarajah New Straits Times 03-01-2003 Butter is better Byline: Anita Anandarajah Edition: The City Advertiser; 2* Section: Bon Appetit Memo: Something about butter THOUSANDS of years ago, the Arabs and Syrians used to make butter by pouring cream into a churn made of goatskin, which was
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 "The Cincinnati Post (Cincinnati, OH)")
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MAKING BUTTER BETTER.(Living)
The Cincinnati Post (Cincinnati, OH)
; Byline: Emily Green Los Angeles Times No other food has anything close to butter's concentrated goodness of clover, alfalfa, rye, dandelions and grass. Butter has the taste of a flower, but rich. The first bite in spring is like you've rolled down a grassy slope on a sunny day, eating cake. It's
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Let The Baking Begin: Rediscovering a Taste for Butter
The Washington Post
; Where's the butter? We're looking. Down. Down. Over. Over. There it is! It's hidden in one corner on the bottom shelf in what once was the dairy aisle at the supermarket. These days a more fitting name might be the "country spreadable blends" section. Even the familiar Land O'Lakes Indian maiden is
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Experts Say Baking Is Better With Butter
Chicago Sun-Times
; Call it butter backlash. Forget cutting cholesterol. Stifle the urge to skimp on saturated fat. When the cookbook authors featured in this week's Food section described their favorite recipes, they began with butter. And recently, two well-known food personalities toured the country touting butter
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 "Rocky Mountain News (Denver, CO)")
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BUTTER UP TRANSFAT-FREED CONSUMERS TURN TO THE HIGHER-PRICED SPREAD.(Home Front)
Rocky Mountain News (Denver, CO)
; Byline: John Lehndorff News Dining Critic Butter is back, and we couldn't be happier. We were getting really tired of dunking our bread in those ubiquitous ...
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Making butter still gets hands
The Milwaukee Journal Sentinel
; Making butter still gets hands, hearts churning By KAREN HERZOG of the Journal Sentinel staff Wednesday, June 5, 2002 Eagle -- We take butter for granted, even in America's Dairyland. It's an abundant and luxurious commodity we conveniently pluck from the grocery store dairy case and then blame for
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 "The Mail on Sunday (London, England)")
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You can't lick butter for taste; Forget margarine, butter will never be bettered.
The Mail on Sunday (London, England)
; Byline: TOM PARKER BOWLES Butter is one of my favourite words, with its soft, pliant vowels and rich, fertile associations.Words like 'sweet', 'fresh' and 'creamy' just beg to be paired with this delectable noun. In stark contrast is 'margarine', a word that tries hard to be exotic - it comes from
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Butter's return. (includes related article on milkfat fractions)
Dairy Foods
; Considered taboo for many years, butter's unmistakable flavor and versatility make it the ingredient of choice Not only have the adverse margarine hydrogenation reports in the past few years prompted the public to return to butter, but so has the decline in government price support of dairy
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