Latest news with #Cabot
Los Angeles Times
3 days ago
- General
- Los Angeles Times
Don't buy fancy butter to make great pie. Here's why
When it comes to the fat in pie dough, there are no kings. In terms of its ingredients, pie dough couldn't be more straightforward: For the most part, it's flour, butter and water. With so few ingredients, it begs the question: Does the quality of the butter make a difference? Typical American butter — brands such as Land O'Lakes, Cabot, Challenge and supermarket private labels — contains 80% butterfat. Many of the brands also offer extra-creamy lines. These 'European-style' butters have a higher butterfat content. Kerrygold from Ireland has a butterfat content of 82% to 83%, and Plugra, which is made in the U.S., is 82% butterfat. Ironically, European-style butters with the highest percentage of fat are from small American creameries: Straus Family Creamery in Marin County makes a European-style butter with 85% butterfat, and Vermont Creamery has a whopping 86%. Some sources say that European-style, higher-butterfat butter makes a difference in baked goods, but speaking strictly for pie dough right now, how could it? At least in any noticeable way. What isn't butterfat in butter — that other 14% to 20% — is water (with an insignificant amount of milk solids, and in the case of salted butter, salt). And you add water to pie dough anyway. (In my pie crust, I substitute heavy cream for some of the water, a 'trick' I learned from pastry chef Nancy Silverton, who does so because, she says, in addition to hydrating the dough, the cream brings with it fat and flavor.) The water in butter evaporates in the baking process, creating steam pockets in the dough, which is what forms the layers and translates into flakiness. So it wouldn't make sense that less water (fewer steam pockets, fewer layers) would be superior. I did a test of Land O'Lakes vs. Kerrygold. The one thing that Kerrygold added to the dough was color. Kerrygold has a bright, rich yellow hue that comes from the grass the cows graze on, and that makes for a buttery-colored dough. But that color didn't translate to the baked crust. I baked the dough off into little crackers. The Land O'Lakes crackers were light and flaky. As hopeful as I was about the Kerrygold, what with that beautiful buttery-colored dough, the crackers were flat. Barely a flaky layer in sight. Of course, both were delicious. Butter is butter. There's no question that butter, any butter, does reign supreme when it comes to contributing flavor to pie dough. For flakiness, there are still those who swear that shortening makes for the flakiest pie crust, which, more widely known by the brand name Crisco, is a solid fat made from primarily soybean and palm oils. Crisco is so popular in baking that, previously offered only in small tubs, the product is now sold in sticks, so it can be used in a recipe without making a mess stuffing it into a measuring cup. Lard (rendered pork fat) — specifically 'leaf lard,' which comes from the fat around the kidney and loin of the pig — is also said to make for a flaky pie crust. And when I worked at a bakery in a billionaire enclave in the Hamptons, we made the dough with — gasp! — margarine. To my knowledge, nobody complained, or even noticed. The crust was light and flaky and reasonably flavorful. The fruit was juicy and jammy and delicious. It was summertime in one of the most beautiful corners of the earth, and our customers, it would seem, were just happy to have pie. So what do I suggest? Use regular butter. If you want to experiment with Crisco or lard, use that in combination with butter. And if you are entering a pie contest that you really want to win, experiment with combinations of Crisco or lard and European butter. Yes, I might use Kerrygold for that small possibility that it might make a smidgen of difference in the flavor or the color. And if I were baking something that didn't involve piles of stewed fruit, like biscuits, I might splurge. But I guess it would depend on who I was making them for; for the kings and queens in my life, then yes. Absolutely. Ray Garcia, chef of the now-closed beloved modern Mexican restaurant Broken Spanish, calls for European-style 83% butterfat in these biscuits. The butter is frozen and grated, a trick that allows you to mix the butter in with the flour while keeping it as cold as possible. That way the butter melts in the oven, creating those coveted light, flaky the recipe. Cooking time: 1 hour. Makes about 12 biscuits. This pie has the best of both worlds: a crispy, flaky bottom crust and a crunchy crumble topping. This topping is unusual, as it has an egg in it, so it's like crunchy cookie dough dropped in clumps on the pie. For the filling, I cook the sugar first and then add the blackberries, to give them a head start. If I start with raw blackberries, I find that even after over an hour of baking, they don't break down and still look like whole blackberries. I add the cornstarch here too, to make sure the fruit filling sets. The pie is baked on the lowest rack to ensure a browned, crisp bottom crust. If you have a pizza stone, use the recipe. Cooking time: 2 hours. Makes 1 9-inch round pie. From the L.A. Times' long-running Culinary S.O.S. column, this recipe comes courtesy of Koreatown's historic Cuban restaurant El Colmao. Writer Astrid Kayembe highlighted the restaurant's popular ropa vieja dish in her guide to the city's best Caribbean spots, but the signature pollo al colmao translates the classic stewed chicken dish through a family the recipe. Cooking time: 1 hour 40 minutes. Makes 1 9-by-13-inch pie.
Yahoo
05-06-2025
- Business
- Yahoo
Switchback Brewing goes all-in on barbecue for restaurant on Flynn Avenue in Burlington
Switchback Brewing has gone all-in on barbecue. The Burlington beer maker that began in 2002 and opened the Switchback Tap House & Beer Garden a year ago has rebranded the Flynn Avenue eatery as the Switchback Beer Garden & Smokehouse. The menu isn't a wholesale switch of the original pub-food lineup but does veer more specifically toward house-smoked meats. 'This side of town has been craving real Southern BBQ for years, it just needed a couple of Southerners to bring it to life,' managing partner Josh Weber is quoted as saying in a news release sent to the Burlington Free Press. '(Chef) Chris Cantrell and I were both born and raised in the South, growing up on the kind of cooking that defines true Southern flavor,' according to Weber. 'We saw an opportunity to evolve our restaurant into a proper Smokehouse, and we're proud to bring that bold, slow-smoked tradition to Burlington's South End.' The expanded menu includes a smash burger and Vermont maple hot chicken sandwich but leans into barbecue with dishes such as brisket and pulled-pork sandwiches; a McKenzie 'Switchbrat' sandwich; and smoked pulled-pork and smoked St. Louis rib platters. Side dishes feature Cabot mac and cheese, braised collard greens and maple cornbread. Lighter fare ranges from black eyed pea hummus to Caesar salad and a Low Country spring rice bowl. The kids menu offers hot dogs, cheeseburgers and grilled cheese sandwiches. Switchback Beer Garden & Smokehouse, 160 Flynn Ave., Burlington. 5-9 p.m. Tuesday (limited food menu), noon-9 p.m. Wednesday-Sunday. (802) 540-6965, Contact Brent Hallenbeck at bhallenbeck@ This article originally appeared on Burlington Free Press: Burlington brewer Switchback goes all-in on barbecue for restaurant
Business Wire
03-06-2025
- Business
- Business Wire
Cabot Corporation Announces Executive Vice President and President, Reinforcement Materials Segment Hobart C. Kalkstein to Retire and Matthew Wood appointed Senior Vice President and President, Reinforcement Materials Segment
BOSTON--(BUSINESS WIRE)-- Cabot Corporation (NYSE: CBT) today announced that Hobart ('Bart') C. Kalkstein, executive vice president and president of the Company's Reinforcement Materials Segment, will retire from the Company as of January 5, 2026. In connection with Bart's retirement, effective June 15, 2025 Matthew ('Matt') Wood, the Company's vice president, global marketing and strategy, for the Company's Battery Materials product line, will become senior vice president and president, Reinforcement Materials Segment. To assist in a smooth transition, Kalkstein will remain an employee of Cabot through his retirement date. Kalkstein, who joined Cabot in 2005, was elected Executive Vice President in December 2022, and Senior Vice President and President, Reinforcement Materials Segment, in April 2016. Prior to this role, he held a variety of business leadership roles in the Company's former activated carbon business and its Performance Chemicals Segment. 'Over the past 20 years, Bart has provided tremendous business leadership. During his close to 10-year tenure as President, Reinforcement Materials Segment, he has been instrumental in delivering that Segment's strong financial performance, driving operational excellence at our manufacturing plants, and further strengthening our leadership position as an important supplier to the tire industry. He also played a key role in developing our EVOLVE ® Sustainable Solutions technology platform,' said Sean Keohane, president and chief executive officer of Cabot Corporation. 'His business knowledge and commercial expertise have been critical to our success. On behalf of the Company, I would like to thank Bart for his many years of service and know that his significant contributions will have a lasting positive effect on Cabot.' Wood joined Cabot from BP, plc in 2010, and, prior to his current role, has held a variety of regional and global commercial, marketing and strategy, operational and general management roles with increasing responsibility within Cabot's Reinforcement Materials, Specialty Compounds, and former cesium formate businesses. Matt brings significant business experience within the Reinforcement Materials segment, having previously served as vice president of global marketing and Asia Pacific regional marketing director. In his current role as vice president, global marketing and strategy for the Company's Battery Materials product line, he has been instrumental in developing and driving the business's growth strategy. Keohane added, 'Matt brings a well-rounded background to his new role, with deep commercial and strategy expertise, hands-on operational leadership, and a proven track record as a disciplined and decisive business leader. He is also one of our most global executives, having worked for Cabot in Europe, the United States, and Asia. I have developed a strong appreciation for his business acumen and strategic insight, and as a member of our corporate leadership team, he has demonstrated a passion for leading teams and developing talent and is recognized as a strong and highly respected leader across the Company. I have full confidence in Matt's ability to lead the Reinforcement Materials team and deliver growth for Cabot in the coming years.' About Cabot Corporation Cabot Corporation (NYSE: CBT) is a global specialty chemicals and performance materials company headquartered in Boston, Massachusetts. The company is a leading provider of reinforcing carbons, specialty carbons, battery materials, engineered elastomer composites, inkjet colorants, masterbatches and conductive compounds, fumed metal oxides and aerogel. For more information on Cabot, please visit the company's website at The Company regularly posts important information on its website and encourages investors and potential investors to consult the Cabot website regularly. Safe Harbor Statement under the Private Securities Litigation Reform Act of 1995: Statements in the press release regarding Cabot's business that are not historical facts are forward looking statements that involve risks and uncertainties. For a discussion of such risks and uncertainties, which could cause actual results to differ from those contained in the forward looking statements, see "Risk Factors" in the Company's Annual Report on Form 10-K.
Yahoo
29-05-2025
- Health
- Yahoo
This Common Butter Alternative May Be Worse for You Than Butter, New Study Suggests
Reviewed by Dietitian Alyssa Pike, RDNA new study found that using margarine may raise the risk of type 2 diabetes by 41%. Margarine use may also raise the risk of heart disease by 29%. Using non-hydrogenated products without trans fats may help you avoid health long-running debate over margarine or butter or other fats has been around for years, and rightfully so. Experts generally agree that trans fats, often found in older forms of margarine, should be avoided due to their link to heart disease. But saturated fats, commonly found in butter and other dairy products, remain controversial. While they've traditionally been associated with heart risks, some studies have suggested that dairy fats might actually offer certain health benefits. Butter, however, has been noted in some research to increase "bad" LDL cholesterol, though not all studies agree. Margarine and spreads similar to margarine are made from vegetable oils, which means they typically have less saturated fat than butter. Initially, margarine was believed to be a healthier alternative to butter for heart health and reducing the risk of cardiovascular disease (CVD). But further research revealed that the trans fats in margarine could negatively impact health. While regulations in the U.S. have significantly reduced and eventually eliminated industrial trans fats in these products, the levels of trans fats in foods in some other countries remain a concern. Additionally, oils vary in their mix of unsaturated and saturated fats, and some margarines contain trans fats if they are partially hydrogenated. Researchers are still trying to fully understand how long-term consumption of butter, margarine and non-hydrogenated oils (like olive oil) impacts heart disease and diabetes. Current dietary advice suggests limiting saturated fats, but some recent studies indicate that dairy fat might have certain health benefits. To learn more, a recent study was conducted to bridge this knowledge gap, and the results were published in the European Journal of Clinical Nutrition. Related: Is It Safe to Leave Butter on the Counter? Cabot Settles the Debate To conduct this study, researchers used data from the Framingham Offspring cohort, involving over 5,000 participants. The Framingham Offspring cohort concluded in 2014 after more than 40 years of data collection. After excluding participants who had certain traits, like having low or high body weights or drinking excessive alcohol intake, the researchers evaluated data from 2,459 subjects. To gather information about what participants ate, researchers asked them to record everything they consumed over two sets of three days, covering two weekdays and one weekend day. The analysis looked at three main types of fats people use in cooking and eating: Butter, which can come in tub or stick form Margarine, which can be full-fat or lower-fat Non-hydrogenated oils, such as olive oil, safflower oil, coconut oil, palm oil, soy oil and blends of these. The researchers investigated potential links between consumption of these foods and cardiovascular disease and type 2 diabetes risk. Four years after the final dietary assessment, researchers measured body fat, cholesterol and blood sugar levels to better understand participants' health. Since data from this later exam wasn't fully available, some information, like insulin resistance, was taken from the previous exam. Blood samples, taken after participants fasted overnight, were tested for "good" cholesterol (HDL), "bad" cholesterol (LDL), triglycerides and blood sugar levels using reliable methods. Body mass index (BMI) was also calculated. All of this data was used to track and evaluate various health outcomes over time. Eating more margarine (around 7 grams or more per day compared to 2 grams or less) was linked to a higher risk of developing heart disease and type 2 diabetes. Specifically, people who consumed more margarine had about a 29% higher chance of heart health problems and a 41% greater chance of developing type 2 diabetes. Oils didn't appear to affect the risk of developing type 2 diabetes. The findings also indicated that people who consumed the most butter had a 31% lower risk of developing type 2 diabetes compared to those who consumed less. Interestingly, both butter and oil seemed to be linked with a lower risk of cardiovascular disease, but the relationship wasn't straightforward, and it varied depending on the amount consumed. Eating non-hydrogenated oils was linked to slightly higher levels of body fat, but neither butter nor margarine showed any clear connection to body fat levels. However, when factors like age, sex, body weight, carbohydrate intake and diet quality were considered, people who consumed more butter and non-hydrogenated oils had lower levels of insulin resistance. Related: 5 Sneaky Signs You Have Insulin Resistance, According to Dietitians When it came to blood cholesterol levels, butter stood out as the only fat that showed a positive connection with "good" HDL cholesterol, lower triglycerides (a type of fat found in the blood) and a healthier balance between triglycerides and HDL cholesterol. On the other hand, eating more than 7 grams of non-hydrogenated oil per day, compared to 2 grams or less, was linked to higher levels of "bad" LDL cholesterol. For margarine, however, there didn't seem to be any significant effects on cholesterol or blood fat levels in these analyses. An important limitation is that the study participants were mostly white and European, which means the findings may not apply to people from other backgrounds. Additionally, while efforts were made to consider other possible influencing factors, it's still possible that not all of them were accounted for. Another limitation of the study is the reliance on self-reported dietary data, which can be prone to inaccuracies and biases, such as underreporting or overestimating food intake. Furthermore, as the study is based on observational data, it cannot establish a cause-and-effect relationship between the variables, only correlations. Finally, margarine, particularly at the time of the dietary data collection in this study, was more likely to contain industrial trans fats, which may not reflect the effects of margarines available at many retail stores that are free from those fats. Related: The Best High-Fat Foods for Weight Loss, Recommended by Dietitians If you are focused on making dietary choices to support your health, understanding these findings can help. For instance, if you're someone who enjoys using butter, this research suggests that moderate consumption might not be as harmful as once feared. Butter's potential association with improved HDL cholesterol and lower triglycerides may provide some reassurance, especially when balanced with an otherwise healthy diet. However, it's essential to keep portion sizes and overall saturated fat intake in mind, as excess consumption may still have negative health implications. For those looking to reduce risks of heart disease and type 2 diabetes, using non-hydrogenated oils like olive or safflower oil for cooking might be a better option when prioritizing healthy fats. For margarine consumers, this study highlights the importance of being mindful about the products you choose. Opting for newer formulations that don't contain trans fats is crucial, as older or partially hydrogenated margarines are linked to higher risks of heart disease and type 2 diabetes. Related: 5 'Bad' Fats You Should Be Eating for Better Heart Health, According to Experts A new study published in the European Journal of Clinical Nutrition sheds valuable light on how various fats may impact health. In particular, it found that regular margarine use may raise the risk of diabetes and heart disease. Choosing newer margarine products that are free of trans fats may help you avoid some of those health effects. This study also observed that butter, once widely criticized for its saturated fat content, shows potential benefits when consumed in moderation, particularly its association with improved HDL cholesterol and lower triglyceride levels. Non-hydrogenated oils also appear to be a solid choice for heart health, offering healthier fat profiles, though they do require mindful consumption due to their potential link to higher LDL cholesterol levels. Ultimately, the key takeaway is that balance and informed choices are essential. Rather than demonizing or overly glorifying a single type of fat, focusing on variety and high-quality options may lead to better health outcomes. Read the original article on EATINGWELL
NBC Sports
29-05-2025
- Sport
- NBC Sports
Browns beat reporter Mary Kay Cabot wins Bill Nunn Award
The Pro Football Writers of America has named Mary Kay Cabot the winner of the 2025 Bill Nunn Jr. Award. Cabot , who writes about the Browns for the Cleveland Plain Dealer and has covered the NFL since 1988. She becomes the 57th Nunn Award honoree and the second journalist who primarily worked at the Cleveland Plain Dealer to win the award, joining Chuck Heaton (1980). Cabot was a four-time finalist for the Nunn Award (2022-25), and she is the second woman to be a Nunn honoree (Pro Football Talk's Charean Williams, 2018). The Nunn Award is given to a reporter who has made a long and distinguished contribution to pro football through coverage. The award is named for Nunn, who prior to his Hall of Fame scouting career with the Steelers, worked for 22 years at the Pittsburgh Courier, one of the most influential Black publications in the United States. He was inducted into the Pro Football Hall of Fame in 2021 as a contributor. Other 2025 finalists for the Nunn Award were Clarence Hill Jr. ( Mike Silver (The Athletic), and Barry Wilner (Associated Press). Cabot is a longtime member of the Pro Football Hall of Fame selection committee and is one of four women currently serving as a selector. She is also president of the Cleveland chapter of the Pro Football Writers of America. She will be honored by the Pro Football Hall of Fame in Canton, Ohio, at the Enshrinees' Gold Jacket Dinner on Friday, Aug. 1.
