I was never a butter guy, i don’t like it when food tastes buttery. I tried vegan butter, and i was pretty shocked how much it smelled like butter. I don’t know how well that translates to baking and such tho.
I haven’t tried vegan butter yet, it’s easier to find margarine around here, which tastes like ass most of the time. But I’d definitely give it a try if they manage to get the buttery taste without the suffering.
The weirdest part is that i absolutely dislike coconut, which sucks, and it’s on a coconut base, but tastes more like ice cream butter? Hard to explain
I never stated that vegan butter will never replace dairy butter. I just said that butter is what makes french pastry so tasty, and French people are very conservative when it comes to their food.
Also a lot of pastry chefs (obviously industrial pastry corpos and some artisans as well) don’t bother with butter croissant anymore, because it’s really labour intensive and more expensive to make so they settle for vegetable oils or other animals fats, which is a shame because as I stated, there is very little that compares to a proper, fresh, warm butter croissant.
If a vegan butter can replicate what makes dairy butter so good, I’m all here for it, but that would take some time to be accepted by the French as a proper cruelty free replacement.
I was never a butter guy, i don’t like it when food tastes buttery. I tried vegan butter, and i was pretty shocked how much it smelled like butter. I don’t know how well that translates to baking and such tho.
I haven’t tried vegan butter yet, it’s easier to find margarine around here, which tastes like ass most of the time. But I’d definitely give it a try if they manage to get the buttery taste without the suffering.
The weirdest part is that i absolutely dislike coconut, which sucks, and it’s on a coconut base, but tastes more like ice cream butter? Hard to explain
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I never stated that vegan butter will never replace dairy butter. I just said that butter is what makes french pastry so tasty, and French people are very conservative when it comes to their food.
Also a lot of pastry chefs (obviously industrial pastry corpos and some artisans as well) don’t bother with butter croissant anymore, because it’s really labour intensive and more expensive to make so they settle for vegetable oils or other animals fats, which is a shame because as I stated, there is very little that compares to a proper, fresh, warm butter croissant.
If a vegan butter can replicate what makes dairy butter so good, I’m all here for it, but that would take some time to be accepted by the French as a proper cruelty free replacement.