beurre

Caramelised butter can be beurre claire(just melted butter..you don’t want it to smell caramelised), beurre noisette(smells like roasted hazelnut), beurre noir(black..as when used with cooking skate etc).

There are two class of European pears classified by flesh texture: The 'beurre' type and the 'water' type.

But the rare canonical jambon-beurre sandwich, made of quality fresh baguette, normandy salted butter and good ham is really really good.

Also, most bakeries in France don't make their own croissants, pur beurre or not.

Bordier is rightly famous but any, e.g., Beurre d'Isigny is going to be worlds above 99% of butters made in the US.

The beurre are very hard and dry first but then mature to a fine and almost fatty texture that melts in the mouth.

Wikipedia: > More than three million jambon-beurre sandwiches are sold in France each day, more than any other kind of sandwich, except for hamburgers.

> It even starts at their high schools with super unhealthy ham and cheese sandwhiches and what not What do you mean, Europeans don't eat jambon-beurre?

But I still love beurre d'isigny and lurpak unsalted from time to time.

I daresay there are things you could cook that are spicy enough that you'd lose any distinctions, but I'm not used to 'monter au beurre' with any of those.

The French supposedly say 'avoir le beurre et l’argent du beurre' (have the butter and the money from [selling] the butter), and I once recalled hearing that there was a Spanish idiom along the lines of having a chicken in both the pot and in the yard, but alas I'm not able to find that phrase.

If your ideas about cooking come from watching Masterchef (analogously), you might treat the idea of making a beurre blanc as a similar act of conquest, triumph in the face of splitting adversity whilst a thousand-voice choir crescendos in the background as you whisk.

The problem is that YouTube/google want "le beurre, l’argent du beurre, et le sourire de la crémière".

You need to make sure to get "croissants pur beurre", or even better "croissants pur beurre AOP".

Most bakeries offer the two types though: "au beurre" and "sans beurre".

There's a reason the French enjoy tartines and "beurre jambon" (sandwiches with preserves and ham, respectively), with good bread and butter it's a revelation.

Now i want to drive along a winding road in sunny mainland France eating a beautiful Jambon-Beurre.

France probably makes the best butter, Le Beurre, but it's too expensive for me to use regularly.