I never knew there was a difference between European and American butter until now, so I decided to look up what the differences are. I found this article (which is of course not paid for promotion for European style butter in the slightest), which is pretty funny, because it has a long list of examples for which the European butter is good; on bread, in sauces, cooking steaks, in all kinds of pastries. Basically everything. But it only has one example for the American butter, and that basically reads “well, using American butter in your cookies is at least better than having no cookies”.
For others who are uninitiated the difference is the fat percentage which is 80% for American and 82% or more for European, plus European butter often contains bio-cultures, giving it a tangier taste.
I never knew there was a difference between European and American butter until now, so I decided to look up what the differences are. I found this article (which is of course not paid for promotion for European style butter in the slightest), which is pretty funny, because it has a long list of examples for which the European butter is good; on bread, in sauces, cooking steaks, in all kinds of pastries. Basically everything. But it only has one example for the American butter, and that basically reads “well, using American butter in your cookies is at least better than having no cookies”.
For others who are uninitiated the difference is the fat percentage which is 80% for American and 82% or more for European, plus European butter often contains bio-cultures, giving it a tangier taste.