Hey Proof listeners, Plougra's premium European style butter is a favorite of bakers.

Why? Cook's illustrated recipe developer Erica Turner sums it up.

Hey, Kevin, did you know that the kind of butter you use when you're baking can actually

make a difference in how your dish turns out?

I did not.

Butters that are slow-turned, like Plougrat, are easier to work with because they make those more pliable.

The amount of fat in the butter also makes a difference.

Tell me more.

Okay, so most American butters contain around 80% butterfat, but European-style butters like

Plougras have a higher fat content.

In fact, Ploura premium European style butter

always contains 82% butterfat.

And you're saying 2% is enough to make a noticeable difference?

Oh yeah, definitely.

With Plugra slow-turn turned butter and it's 82% butterfat content,

you'll notice richer, flakier pastries, cakes that rise higher, and cookies that

crisp more easily.

Embrace your inner butter lover.

From professional kitchens to your home.

Visit Plougra.com for more information.

I fondly remember the time I was 10 and it was the first time that I had snake. It was served in a soup, it was something my Chinese relatives made, and the snake came in these tiny slivers that frankly you could barely taste.

It was like strands of chicken breast really now I didn't say I enjoyed it in fact I hate snakes I'm scared of them

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