Name: 歐洲黃油與美國黃油：脂肪含量和培養過程 - 為什麼法國黃油味道更好？（European Butter vs American Butter: Fat Content & Culturing Process-Why French Butter Tastes Better?）
Uploaded: 2022-05-03T09:45:12.000Z
Duration: 3 min 16 s

and it also opened another can of worms that why European claim they have better butter

這就開了另一個棘手的話題了，為什麼歐洲人一直聲稱他們有更好

程度副詞

I always think it's just European being pretentious because... come on!

我一直認為這只是歐洲人自命不凡，因為......拜託！

After I read through those PAAs and articles now I understand it's not just European being

在我閱讀了那些 PAA 和文章之後，我明白這不僅僅是歐洲人

It is European being pretentious because they actually have better butter.

這是歐洲人自命不凡，因為他們實際上有更好的黃油。

I think it's a good time to talk about another two PAAs: Why is American butter so bad? and

我認為現在是談論另外兩個 PAA 的好時機：為什麼美國黃油如此糟糕？

Answers of these two questions were extracted from an article titled The Real Difference

between American Butter and European Butter published by travelandleasure.com an article titled

摘自 travelandleasure.com 發表的題為“美國黃油和歐洲黃油之間的真正區別”的文章，該文章題為“

Ah, the French published by the New York Times.

The first article is very straightforward, it points out that European butter usually

第一篇文章很直白，指出歐洲黃油通常

have more butterfat content and is fermented.

含有較多的乳脂並且是發酵的。

European butter is often fermented, given it a tangy, slightly sour taste.

歐洲黃油通常經過發酵，味道濃郁，略帶酸味。

These butters are often richer (more butterfat) making it ideal for baking since it melts

這些黃油通常更豐富（更多的乳脂），因此非常適合烘焙，因為它融化得

The second article written by Dorie Greenspan who is a culinary guru of New York Times elaborates

第二篇由《紐約時報》烹飪大師Dorie Greenspan撰寫的文章詳細闡述

the difference between US butter and French butter, especially the butter produced by

了美國黃油和法國黃油的區別，尤其是

Here are some excerpts from this article: By law, American butter must contain at least

以下是這篇文章的一些節選： 根據法律，美國黃油必須含有至少

80 percent butterfat while the minimum for French butter is 82 percent.

80% 的乳脂，而法國黃油的最低含量是 82%。

2 percentage points may sound measly but since butterfat affects butter's flavor texture

2 個百分點可能聽起來微不足道，但由於乳脂會影響黃油的風味質地

and workability, every little bit counts.

和可加工性，所以每一點都很重要。

Most industrially made American butters are not "cultured and are labeled ""sweet cream"".

大多數工業製造的美國黃油都不是“發酵的，而是貼上“甜奶油”標籤的。

Since every butter contains about one to two percent " milk solid this means that Beurre

由於每種黃油都含有大約 1% 到 2% 的“牛奶固體”，這意味著 Beurre

I'm pretty much sure I did not pronounce it right...at 84 percent butter fat is only about

我很確定我的發音是錯的……84%的黃油脂肪只有

15 percent water compared with about 19 percent in most "American Butter.

15%左右是水，而大多數“美國黃油”中的這一比例約為19%。

so we learned two things here: The labels ""sweet cream"" doesn't mean it's sweet.

所以我們在這裡學到了兩件事：標籤“甜奶油”並不意味著它是甜的。

" As we know that sweet cream butter are not sweet and I can't verbalize how surprising

“我們都知道甜奶油黃油不甜，我無法用語言表達

I was the first time I bite into sweet cream butter and find out, oh damn!

我第一次咬甜奶油黃油並發現，哦該死的！

There's a lot of misleading naming convention in dairy isn't it.

乳製品中有很多誤導性的命名約定，不是嗎。

Like buttermilk, you think it's like a buttery milk?

像酪乳一樣，您認為它像奶油味的牛奶嗎？

No, it's very tangy, and it's literally the """un-butter"" part that's separated from

the cream during the butter production process.

在黃油生產過程中從奶油中分離出來的“”“非黃油”部分。

Well the second thing we learned here is that... uh ...European butter, especially French butter,

好吧，我們在這裡學到的第二件事是……呃……歐洲黃油，尤其是法國黃油，

Of course, it tastes better, and also it's fermented.Hello, everyone!

當然，味道更好，而且是發酵的。大家好！

This short video is part of the original What People Also Ask series, in which I preach

這段簡短的視頻是原始人們還問的系列的一部分，我在其中宣講

how to find useful information using Google's People Also Ask feature.

如何使用谷歌的人們也問功能找到有用的信息。

Every week, I make a video focusing on one specific entity with more in-depth content.

每週，我都會製作一個視頻，重點關註一個具有更深入內容的特定實體。

You can watch the entire episode using the link in the description or the end card on

您可以使用描述中的鏈接或 屏幕 上的結束卡觀看整個劇集

You can also subscribe if you enjoy my content.

如果您喜歡我的內容，也可以訂閱。