Plugrá
Encyclopedia
Plugrá is a butter
made in the United States
by Keller's Creamery. It is made with a higher butterfat content than most American butter (82% butterfat
, vs. 80% http://www.kellerscreamery.com/our-brands/plugra/about/about-european-style/), resulting in a richer flavor and lower water content. Thus it is particularly useful in making pastry, particularly flakey items like puff pastry (pâte feuilletée) and croissants. It is also used by some chefs in place of normal butter. The name "Plugra" is derived from the French plus gras ("more fat").
It is, for example, possible to make alfredo sauce without using cream at all (normally an essential ingredient), simply by using plugra butter and Parmigiano Reggiano
cheese, instead of normal (lower in cream/fat) butter and parmesan . Online marketing for Plugrá have pegged it as "European style", supposedly because of the composition difference between itself and most butter sold in American markets.
In the United States, it is usually found in specialty markets.
The manufacturer's FAQ is here,
Butter
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...
made in the United States
United States
The United States of America is a federal constitutional republic comprising fifty states and a federal district...
by Keller's Creamery. It is made with a higher butterfat content than most American butter (82% butterfat
Butterfat
Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain.- Composition :The fatty acids of butterfat are typically composed as follows :...
, vs. 80% http://www.kellerscreamery.com/our-brands/plugra/about/about-european-style/), resulting in a richer flavor and lower water content. Thus it is particularly useful in making pastry, particularly flakey items like puff pastry (pâte feuilletée) and croissants. It is also used by some chefs in place of normal butter. The name "Plugra" is derived from the French plus gras ("more fat").
It is, for example, possible to make alfredo sauce without using cream at all (normally an essential ingredient), simply by using plugra butter and Parmigiano Reggiano
Parmigiano Reggiano
Parmigiano-Reggiano , also known in English as Parmesan , is a hard granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna , and Mantova , Italy...
cheese, instead of normal (lower in cream/fat) butter and parmesan . Online marketing for Plugrá have pegged it as "European style", supposedly because of the composition difference between itself and most butter sold in American markets.
In the United States, it is usually found in specialty markets.
The manufacturer's FAQ is here,