October 9, 2020
You’d be hard-pressed to seek out a higher pairing for the flood of sourdough loaves baked in latest months than a pad of butter, and maybe a tour of Le Beurre Bordier will encourage the subsequent craze for formidable house cooks. Claudia Romeo, a journalist with Food Insider, meets with artisan Jean-Yves Bordier to doc the processes of French butter making at the Bordeaux store, revealing the sluggish and splendid strategies of manufacturing the milky staple.
Le Beurre Bordier is devoted to 19th-century practices, together with utilizing a picket malaxage, a massive grooved wheel, to churn the substance and extract extra water. Workers knead the butter by hand, continually slicing it with their fingers and turning it again and again, earlier than shaping it into miniature cones and stamped cylinders. The total course of is measured and handbook, just like the laborious nature of baking bread from scratch.
For extra of Food Insider’s deep dives into international meals tradition, head to YouTube.
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