Nothing perks up my day more than someone emailing and asking me if I would like free butter. And not just any butter…Plugra. If you have ever baked with it you are filling up with jealousy and trying to find my house to rob me of my case (yes case) of Plugra. If you have never had it you are saying big deal. The big deal is that it is European style meaning slow churned and therefore less moisture in the product. You get a creamier texture that produces a rich and wonderful flavor. Your cakes tend to rise higher and your pastry crusts (as my friend L found out when making pie crust with it) turn out flaky and as she put it the best pie crust she has ever tasted. So yeah getting a case of it was a big deal. Now before you think oh my gosh how would you ever go through a case…I would. Easily…It’s 6 pounds of butter. I am already through half of it. It probably would be completely gone but I am being selective about what baked goods I am using it on. Peabody uses a lot of … [Read more...]