The Type Of Butter Ina Garten Can't Stop Using - The Daily Meal (2024)

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The Type Of Butter Ina Garten Can't Stop Using - The Daily Meal? ›

For the best way to add some flair to your next dish, Garten recommends sticking with truffle butter, noting that, "It really turns up the volume on everything from simple scrambled eggs to elegant fettuccine." Garten prefers Urbani's white truffle butter, but recommends D'Artagnan brand white truffle butter for home ...

If that's a little too luxe, Garten has also praised a more modestly priced butter. In response to a question posted on her website, Garten once said that she often uses Cabot Creamery butter to cook with, before adding that “there are many good brands of butters available.”

While she chooses to buy ingredients like Urbani white truffle butter and Libby's pumpkin puree, it was the common, everyday condiments that stood out to me. From vanilla extract to balsamic vinegar, check out Garten's go-to staples below and get them for your own pantry.

Born Ina Rosenberg to a Jewish family in Brooklyn, New York City and grew up in Stamford, Connecticut, Garten was one of two children born to Charles H. Rosenberg, a surgeon specializing in otolaryngology, and his wife, Florence (née Rich), a dietitian.

The self-taught culinary genius, colloquially known as the Barefoot Contessa, is a fan of a particular fast food chain. Unlikely as it sounds for a celeb chef who founded a store known for specialty and gourmet foods, Ina Garten stands firmly by her love for the West Coast's famed In-N-Out Burger.

European butter has at least 82% fat while American butter only needs to reach the 80% threshold set by the USDA. That might not seem like a huge gap, but it's the key to what makes French butter a favorite among chefs and bakers. They know that more fat means less water which leads to more flavor.

Unsalted butter gives you complete control of the overall flavor of your recipe. This is especially important in certain baked goods where the pure, sweet cream flavor of butter is key (butter cookies or pound cakes). As it pertains to cooking, unsalted butter lets the real, natural flavor of your foods come through.

Garten is Jewish by birth and heritage, as is her husband, but rarely refers to her religion and ethnicity, though they are showcased through the inclusion of classic Jewish cooking in her television show and cookbooks, when she makes such dishes as rugelach, challah, and brisket.

Ina and Jeffrey Garten have been married for over 50 years, having tied the knot in 1968. Throughout their marriage, the couple have lived in many places together including Paris, Washington, D.C., Manhattan and East Hampton, New York.

In a new interview for Julia Louis-Dreyfus' podcast, Wiser Than Me, Garten admitted that it "wasn't a struggle at all" to decide against having children. "I had no interest in having children," she told Louis-Dreyfus. "I had a terrible childhood, and it was nothing I wanted to recreate.

What foods does Ina Garten not like? ›

Fish head stew is a no. As for herbs, she absolutely despises cilantro, and you won't find much of it used in her recipes. Beverages that she's not okay with are pumpkin spice lattes, because they don't taste enough like coffee, and kombucha, because she's not a huge fan of fermented fare.

Ina Garten's Go-To Oatmeal Recipe

Not just any old oatmeal will do when it comes to the Barefoot Contessa. "I've had the same thing for breakfast every single day for ten years: coffee and McCann's quick-cooking Irish oatmeal," Garten told Bon Appétit in a 2017 article. And her love of the stuff is well-documented.

Flay and Garten have been friends and colleagues for decades, so it's no surprise that Flay has such respect for her person and her cooking. And Garten has returned that love in kind. In an interview with the Food Network, Garten waxed impressed about the staggering achievements and stamina of Flay.

Why Cabot Creamy Won Best Butter. At the World Championship, all entries are evaluated by a panel of skilled experts from around the world. They examine the taste, look, texture, saltiness, and more before awarding a score out of a possible 100 total points.

French Butter is Beurre de Baratte

The Baratte process creates that famous French Butter taste and texture by separating the milk, then spinning the heaviest part of the milk into a thick and velvety consistency.

Unsalted butter is better suited to baked goods like cookies that are sensitive to salt content and rely on butter's creamy flavor profile, helping ensure that you don't end up with an overly-salty baked good.

Anchor: From the heart of Westbury. Red Tractor Certified Milk. A block of salted butter lovingly made in Westbury, WiltshireMade from 100% British milk and a bit of salt - nothing else!