what type of butter should I use in different receipes
I'm kind of new to this community and by now I found a lot of good cooking advices here. There's one thing I'm a little bit confused about when it comes to using butter.
Are there different kinds of butter you use depending of your main purpose such as pan frying, making compound butter, different sauces, etc?
For instance, in my country, basically you can find two types of butter (unsalted) 60% fat butter and a 82% one. Which one should i use?
Can I have your opinion on this please?
thank you in advance,