Taste Europe, Butter of France offers recipes, tips and techniques to add more flavor to your favorite barbecue recipes

New YorkAnd the 23 June 2022 /PRNewswire/ – The roast is heating up, meaning it’s time to grab the butter, and don’t cut costs by avoiding the good stuff. According to Data Bridge Market Research, barbecue is currently growing due to the rise in barbecues on weekends and holidays, especially among young people. And no signs of slowing down! The report also expects the BBQ Grill market to grow by 5.10% during the forecast period between 2021 and 2028.

Meanwhile, according to Future Market Insights, the global butter market is estimated to reach a compound annual growth rate of 4.9% during the forecast period from 2022 to 2032 and United State It remains the largest importer of butter in the European Union.

So how does the growth of grilling and consumption of European butter — and especially French butter — go together? Americans are discovering the joys and benefits of European butter barbecue. In fact, many top chefs across the country note the perks and nuances of the flavor of French butter.

For example, Chef Sheena Davisa butter merchant at Bread & Butter Winery in Napa and author of the forthcoming book butter merchantsIn addition to adding classic butter to grilled steaks, he says, there’s no limit to what you can grill with French butter. From vegetables fried on the grill, to grilled cheese, and even scallops and shrimp, Davis enjoys using high-quality butter in all of her summertime grilling. A longtime fan of compound butter, Davis recently perfected a recipe for asparagus with chives butter, which only contains French butter.

Davis explains this allure, “With 82% of the butter’s fat content and cultured flavor, French buttercream can really add a new level to a dish.” She adds, “When I was in Paris Three years ago, I attended a butter tasting and they paired butter with wine from the same region. It was eye catching. The slight, pleasant sourness is what I really enjoy about butter Europe. “

Another chef and grill who uses European butter religiously is Paul JimenezAlso known as bigpaulonthegrill, and founder PaulieStrong Foundation, which uses cooking to raise awareness of children’s cancer research. “It’s all about the flavor and French butter provides a unique taste due to the quality of the cultured cream and what the cows consume,” Jimenez says. “It gives it a nutty, soft flavor and reacts differently when baked and grilled. French butter is very versatile in its uses. Spread it on toast and you’ll experience a subtle but delicious difference from the Traditional American butter, or boil raw lobster meat and prepare the game-changing lobster roll this summer.” “I like to use French butter on top of a grilled or broiled steak, and to poach seafood like lobsters or crab legs,” he adds. Poaching shrimp in French butter, he adds, is “absolutely incredible”.

Charles Duque, managing director of the Americas for the French Dairy Council, explains where the delicious flavor of French citrus butter comes from. “Farmed butter is treated like yogurt and then fermented and blended. This results in a fuller, deeper flavor and creamier texture. There is a slight hint of culture, just like yogurt.” To make sure the butter is really the best, look for the AOP or AOC label. Duque adds, “Butter with AOP or AOC is region-protected butter. If butter has this symbol, it means that it is produced according to certain guidelines and specifically uses milk from a particular region.”

And it’s not just flavor that makes European butter the choice of American chefs. Davis adds, “The texture is very elegant based on the cream content. French butter spreads well and adapts to many dishes.” She shares her pro tips:

  • Buy only what you need and keep it fresh
  • Store in an airtight container so that the butter does not absorb the flavors of the refrigerator
  • Keep a portion on your counter in a butter dish so you have instant access to your spreadable butter (perfect with an afternoon baguette)

Jimenez also offers this top tip, this time for poaching in French butter on the grill. The key is to keep the butter from boiling or it will separate. “Try to keep butter between 160 and 175 F, use an instant-read thermometer to keep it below 180 F,” he notes.

If you want to raise the level of your cooking, visit the website https://tasteeurope.com/article/fire-up-the-grill-and-dont-forget-the-european-butter/ TasteEuropeButterofFrance where you’ll find many recipes using European butter, along with a store locator, and more tips and techniques for adding more flavor to your favorite recipes.

Media contact:
Laura Badish
917601 0051
[email protected]

SOURCE Taste Europe

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