My youngest daughter and I set out to do a butter tournament in which we would pick the best tasting butter among all of those available in our local supermarkets. I believe we bought about $60 or $70 worth of butter and tried them on toast, in soup, and then just eating a little pat of it neat.
Kerrygold took the gold. I keep one of the doublewide bars in this [1] butter dish on the counter. Every now and then I’ll grab a cracker and scoop off a bit. It’s so good.
What’s your style? Call it the art of tasting butter without tasting butter?
I mean come on, if your goal is to taste test something, why wouldn’t you taste just it?
You should be doing this with every ingredient you cook with. how do you expect to know how to make good food if you don’t know how your ingredients taste?
Kerrygold took the gold. I keep one of the doublewide bars in this [1] butter dish on the counter. Every now and then I’ll grab a cracker and scoop off a bit. It’s so good.
1 - https://www.amazon.com/dp/B07WNV847W