Battle of the Brands Ep. 1: Butter

Ano bang magandang butter for baking cookies? I've always answered this question based from my experience and preference. But today, let's put it to the test to find out. Welcome to Episode 1 of a special LTK series, Battle of the Brands: Butter Edition. This is Part 1 of 3. Maraming brands ng butter, pero ang napili ko ng i-test ay yung apat na pinaka affordable at pinaka accessible and we're ranking them according to price, aroma, taste, texture, and shelf life. So agad-agad ko, according to price lang, here's the ranking. First si Queensland, next Magnolia, then Anchor, and last si Fletchard. Medyo mahal talaga si Fletchard kasi it's made with higher quality cream and has a higher fat content. Pero in fairness, mas affordable narin sha compared to other European butters like Ellen Wier or President. This is part 2 of 3 of Battle of the Brands Butter Edition. Kung sa amoy at amoy lang, ang atalaga ang Fletchard. Habang hinahalumo palangto with sugar, amoy na amoy mo na yung bango. Kung sa aroma, tapuan ang Fletchard, next ang Anchor, tapos Queensland, at last ang Magnolia. Kasi meron siyang artificial smell na parehas sa margarine. And upon checking, meron yashang added flavor na ironically nilabel nilang natural flavor. Salasa naman, pinaka malinamnam yung cookie na ginamita nang flat chart. This is as expected kasing sa amoy palang. Pero ang surprising, ay pagdating sa lasa, pumapantay lang salinamnam ang cookie na ginamita nang anchor. So, tay sila sa first place. Tapos ang sumunod ay Queensland, and last ang magnolia. Actually, yung Queensland walang particular na lasa. Almost neutral kaya ang naksha shine ayung lasa ng chocolate sa cookie. Yung magnolia naman, ay may flavoring na, nalo malaban sa lasa ng chocolate kaya sha last place. Na yon, pagdating sa texture, we're focusing on chewiness and crunchy edges. Tap parang Fletcher with the most chewy texture at remarkable crunchy edges. Tapos, tay ang Anchor at Queensland sa second place, at last ang magnolia since softer sha compared sa tatlo. Make sure to watch part 3 to see the shelf life ranking and follow for more if you're finding this helpful. This is part 3 of 3 of the Battle of the Brands Butter Edition. So part 1, we talked about the price and a little bit on the why. So part 2, we ranked according to aroma, taste, and texture. At narinaman, so part 3, we're talking about how the brand of butter affects the shelf life of the cookie. So I checked these cookies 5 days after baking. Nilagay ko sa Ziploc in plastic, kept at room temperature, and here are the results. Yung cookie na ginamita ng Flat Chard ang pinaka moist. Actually, moist pareng naman yung Tatlo, pero as you can see here, mas na retain lang talaga nito ginamita ng Flat Chard ang kanyang moistness. And this is probably because of the higher fat content in Flat Chard. It has about 82% fat while yung Tatlo has 80% fat. Ang sumunod sa moistness ay Magnolia. Followed by Queensland, at last, Ang Angkor. I'm not sure why they differ since pare pare has lang 80% fat, but if you check the nutrition facts of these butters, you'll see differences in the type of fat they contain, and that probably plays a role pagdating sa pagretain ng moisture. So in summary, ito ang ranking for the different factors na tinest natin. Na yon, nasasayo kung ano ang gusto mo i-prioritize sa mga factors na ito, at kung ano man ang priority mo, dun mo i-base ang pagpili mo ng butter for baking cookies.