Lol

Only ignorant people fall for buttery, blend and spread.

Real butter never fall below RM10.

What retarded is thinking
Rm7 per liter is expensive

The best
But for roti la

For cooking not really

I like Golden Churn and Lurpak better. Golden is good for baking, Lurpak is nice for basting and glazing sauce.

President, Elle & Vire FTW

Lurpak is good for sauce or cooking

Scs too creamy, it would affect food taste

But for spreading on bread, nothing could be better
Scs is the best

President never try yet

But i like their cheddar cheese

The closest taste to mcd cheese

Wow, this thread becomes so elaborated, keep the ideas coming! for a rare occasion a topic with less negativity

I actually prefer it the other way round, Lurpak for dry baking, SCS for anything that requires "roux" like texture or puffs like Choux.

Bread spread, depends on bread type, dry/stiff bread = SCS while softer breads i'd go with Bridel.

President is among the neutral in flavor ones here, thus, perfect if you wanna make compound butter.

Another president product i like would be the heavy cream.

Ah. President is neutral. Good then. Can be use for cooking

Wah. Really? Then can try.
I usually bought anchor brand

President seems to be one of the best
A lil bit expensive
But suit most need
Especially if u like ang moh cooking

For a simple reason: Malaysians are not high consumers of dairy products. And with that, there aren't many companies that are willing to invest their time/money to meet existing demand. Importing butter becomes our primary supply, which we are at the mercy of the importers/suppliers.

boooo tak kelakar. sila ban diri sendiri

yeah.. sad it's expensive to get them in this country..

bought butter a month ago, it was my first time trying butter for cooking.. rm12 as well

even making a simple meal like scrambled eggs using the butter already taste and smell so heavenly... dem milky smell... hnghhhh

was using it to try to cook steak on my own.. I still suck arse.. end up with well-done chewy steak.. damn it..

Biasa la
I cook steak for years edy

But mesti ada fuk up once in a while

Practice makes perfect

Well, if wanna jimat
Can get cheap butter like emborg

Or lagi jumat buttercup la
But that aint butter

Steak-essential:

Cast iron skillet (note: MUST HAVE)
EVOO or canola oil
Unsalted butter
Fragrant herbs like thyme or rosemary

cos u go buy spread... why the fuk u go buy butter spread? because u wan simple, u don wan hard butter in fridge u need wait it melt and susah u spread on bread.. because lazy so ppl invented all this spread shit. they aint margarine but is mixture of butter and vegetable oil for easier to spread.

i usually categorize my butters according to flavor profile, cooked texture and butter vs milk fat yield because usually these are the most imprtant factor.

In terns of flavor (the milkiness pungency)

Anchor > Lurpak > SCS > President

cooked texture (creaminess, thickness, saturation)

SCS > lurpak > President > Anchor

Melted butter yield (which has least solid milky clumps)

Anchor > President > Lurpak > SCS

Occasionally, i get rare butter from friends as gift when they come visit, so there are others that i keep like Double Devon and Beppino. But i don't really include them as they are not consistently available.

Brands that i absolutely stay away from(all range, not limited to butter) Emborg.

Lastly, special mention that is pretty yummy for spreads Lescure, for breads like dinner rolls or soft and usually served warm type of bread/buns. Rarely use this for cooking.

This
Thyme mesti ada

And some common mistakes is use butter from very beginning

Should use oil first
Later butter
To baste the meat

This is to prevent butter getting burnt


Theres also 2 mazhab tho for meat

Either flip once, 2~3minutes each side

Or multiple flip, 30seconds each side, until siap depends on want done or medium or rare

Becos no made in local butter

This depends on the thickness of the steak