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[quote=Anonymous][quote=Anonymous]Because it's been mentioned several times on this thread, I recently learned, much to my dismay, that real chefs regard Kerrygold butter as just a marketing gimmick. It's at the low end of "luxury" butter, if it even qualifies at all - the equivalent of Miller Lite. [/quote] Kerrygold is my favorite for spreading. But it is too soft for baked goods that require cold butter (pie crusts, biscuits, etc.) That may be why chefs don't like it - it behaves a little differently than regular butter.[/quote]
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