Oct 21, 2008, 2:17 PM
Post #7 of 25
Esperanza, I don't know if Kirkland butter is, indeed Land 'o Lakes in disguise. Could be. I like it because it's good and it works, and many of my home baking measurements are in sticks or tablespoons, so its very conveniently predivided. I'd imagine that Sam's Club, in Morelia, has Mid-Am butter, but I don't get over to that store as often as I do Costco.
On the other hand, I've never used one of those huge blocks of Anchor Brand New Zealand butter, as sold at Costco. Someone here recommended it to me for top quality, but they're just too big to manage. I have used Mantequilla Gloria with success (contains powdered milk!), and sometimes, "mantequilla natural", sold in la Tienda Don Chucho, in Pátzcuaro. The latter, however, is very variable.
John; I'd choose manteca (lard) over Inca, any day. Inca might be good for making candles. ;-) Just be sure that the lard is reasonably solid at room temp. And free of asientos, so it's a creamy white.
(As to cherry pie filling made from canned sour cherries, you may use a drop of red food coloring for appearance and a tiny drop of almond extract to enhance it. I'd probably add a dab of butter as well, once the juices have thickened.)
(This post was edited by Anonimo on Oct 21, 2008, 2:23 PM)