Butter is more than a staple in Paul Krebs’ kitchen. It’s the stuff on which his career was made. A baking professor at Schenectady County Community College since 1985, Krebs was named pastry chef of the year by the local chapter of the American Culinary Federation last year.
Krebs volunteered to taste four brands of butter for this month’s Chef-Tested, a feature in which a food professional does blind taste tests and rates brands commonly available at the supermarket.
He only uses unsalted butter when he bakes, but because salted is more popular at the table, we asked him to taste salted butters and choose the one he would most like to eat on a roll.
He was surprised by his own results.