Difference Between East Coast Butter and West Coast Butter

I've only ever known American-made butter to come in long, narrow sticks. Turns out I was living in a butter bubble;

the difference between West Coast and East Coast butter that I realized there was a difference to be known at all.

Elgins vs. Western Stubbies

There are quite a few factors that have contributed to what turns out to be a very rich history of the size and packaging of butter in America, from the birth of the butter industry to the availability of milk. But the primary factor that both literally and figuratively shaped the size of butter is the machinery used to manufacture it.

The butter industry has historically been stronger on the East Coast, thanks to an abundance of milk. After the necessary amounts went to produce whole, reduced-fat, and fat-free milk, the excess was made into dairy byproducts. Butter was produced and shaped into what's known as the Elgin-style sticks, named for the company that manufactured the machinery used to process and pack the butter. Once the West Coast finally caught up with dairy production, the Elgin-style machines were no longer available. The replacement machines packaged butter into short, fat sticks that are now known as Western stubbies.

Today, companies like Land O' Lakes continue to produce butter of both sizes to satisfy the stick preferences of the respective coasts. Not much has been reported on what size stick is more prevalent in the Midwest.

What does your butter look like? Do you buy Western stubbies? East Coast Elgins? Fat blocks of European-Style butter? As far as I'm concerned, all three make a damn fine slice of toast.

Keep an Avocado from Browning

mmm…avocado. Nothing beats the creamy goodness, but sometimes (we said sometimes), you only feel like eating a half. Here, a few methods to help you store for later.

STORE IT WITH AN ONION

Place the avocado in an airtight container with about a quarter cup of freshly chopped red onion. The sulfur compounds in the onion (you know, the ones that make you cry) will oxidize on the green surface and prevent it from browning…for a couple of days at least.

BRUSH IT WITH OLIVE OIL

Right before you seal the un-eaten avocado half in an airtight container, use a pastry brush (or paper towel, in a pinch) to slather the green surface with olive oil. Then pop it in the fridge.

COVER IT WITH LEMON JUICE (AND PLASTIC WRAP)

Same deal as olive oil. Brush the juice onto the exposed green. Then, instead of using an airtight container, wrap the avocado half in Saran wrap. Just be sure you press the plastic against the surface to help seal in the lemon juice.

Difference Between European and American Butter?

Have you noticed the butter options in your dairy aisle expanding? A few short years ago you'd be hard-pressed to find anything but unsalted and salted butter. Perhaps it's a result of our changing relationship with fat (we're back to liking it, it seems), or maybe the demand for more flavor found its way to the ears of the dairy industry — either way, the contents of the butter section have expanded.
There are more options than ever, and most of those new arrivals seem to come with a continental accent. European butter is dominating the shelves. But what is it exactly, and how is it different from good ol' unsalted or sweet cream butter?

European aka European-Style Butter

Butter can have a nationality. French butter, American butter, Moroccan butter — each one of these is going to be slightly different because of the the method used to produce it. So when we talk about European butter, we're really talking about a style in which butter is produced throughout Europe. European-style butter refers to a cultured butter that has been churned longer to achieve at least 82 percent butterfat. Traditionally the butter is allowed to ferment to achieve a light sour taste, but you're more likely to find butter made with added cultures. Either way, you still end up with a tangy butter.
Overall, European-style butters are favored for their rich taste — a direct result of the higher butterfat content. More butterfat also means a softer texture, faster melt, and often, a saturated yellow hue. With less water, European-style butters are often the preferred butter for baking — especially when the flavor of butter is just as important as its function.

All-American Butter

The percentage of butterfat in butter is regulated by whomever is keeping tabs on those things. For the U.S., it's the feds — specifically the USDA. In order for a churned dairy product to be considered butter, it must contain at least 80 percent butterfat. And that's what you get when you purchase unsalted butter or sweet cream butter, which is simply salted butter. These butters are not cultured, so expect a more neutral flavor.
Making a call on when to use what butter depends on your scenario. Making flaky pie dough? Go European-style if you can; the higher fat content will mean more flakiness. In recipes where butter isn't the lead (think: brownies, quick bread, greasing baking pans, etc.) unsalted or sweet cream butter still delivers, with economy and function.