Author Topic: Quickly Soften butter (Read 7016 times)

esoomenona · « **Reply #50 on:** Fri, 01 November 2013, 12:20:03 »

Does this not make the top layer of buttery all gross due to the water?

JPG · « **Reply #51 on:** Fri, 01 November 2013, 12:27:16 »

Replace butter with bacon. End of discussion.

esoomenona · « **Reply #52 on:** Fri, 01 November 2013, 12:31:28 »

Watery bacon sounds even more gross.

IvanIvanovich · « **Reply #53 on:** Fri, 01 November 2013, 12:43:15 »

No it keeps the butter from getting all gross with molds. Butter is a dense fat, so the water really has no effect upon it.

esoomenona · « **Reply #54 on:** Fri, 01 November 2013, 12:45:22 »

Hmm, I might have to buy one of those. But then, do I use butter often enough that it matters? Thoughts and considerations...

SpAmRaY · « **Reply #55 on:** Fri, 01 November 2013, 12:46:56 »

Quote from: esoomenona on Fri, 01 November 2013, 12:45:22

Hmm, I might have to buy one of those. But then, do I use butter often enough that it matters? Thoughts and considerations...

But if this allowed you to make better grilled cheese sandwiches or toast....you would eat more butter..........totally worth it.

IvanIvanovich · « **Reply #56 on:** Fri, 01 November 2013, 12:54:02 »

If you use a stick of butter a week, it's probably worth it to get a bell.

tp4tissue · « **Reply #57 on:** Fri, 01 November 2013, 15:08:43 »

Quote from: IvanIvanovich on Fri, 01 November 2013, 12:54:02

If you use a stick of butter a week, it's probably worth it to get a bell.

how long can butter be stored in this thing without refrigeration.

I think I would eat 500% more butter if it were always ready to go...

YoungMichael88 · « **Reply #58 on:** Sat, 02 November 2013, 01:28:45 »

I take regular butter, salted or unsalted, place it in a glass dish unrefrigerated in a cupboard for over a week or more easy with no spoiling what so ever and I've done that for 20+ years. I do 1/2 a pound at a time.

noisyturtle · « **Reply #59 on:** Sat, 02 November 2013, 01:47:48 »

Idk why everyone assumes butter's bad for you. It's one of the best sources for fatty acids and soluble vitamins you can find, HEALTHY fats. Margarine on the other hand is congealed chemical plop, and actually puts you at a much higher risk of cardiac problems. Just use butter sparingly, you can go through a stick a week and actually gain health benfits from it. Try using unprocessed butter sometimes and extra virgin olive oil other times, all other greases are pretty unhealthy for you.

tp4tissue · « **Reply #60 on:** Sat, 02 November 2013, 04:02:02 »

Quote from: noisyturtle on Sat, 02 November 2013, 01:47:48

Idk why everyone assumes butter's bad for you. It's one of the best sources for fatty acids and soluble vitamins you can find, HEALTHY fats. Margarine on the other hand is congealed chemical plop, and actually puts you at a much higher risk of cardiac problems. Just use butter sparingly, you can go through a stick a week and actually gain health benfits from it. Try using unprocessed butter sometimes and extra virgin olive oil other times, all other greases are pretty unhealthy for you.

Totally Agree..

I just ordered one of the knock off butter bells off amazon... $8.... Very excited...

IvanIvanovich · « **Reply #61 on:** Sat, 02 November 2013, 12:28:57 »

It should keep fine for about a week unsalted and maybe 2 week salted assuming you don't keep it hot and humid room temperature.

tp4tissue · « **Reply #62 on:** Sat, 02 November 2013, 13:37:23 »

Quote from: IvanIvanovich on Sat, 02 November 2013, 12:28:57

It should keep fine for about a week unsalted and maybe 2 week salted assuming you don't keep it hot and humid room temperature.

what is considered "hot and humid" w/respect to non-refrigerated butter storage..

longweight · « **Reply #63 on:** Sat, 02 November 2013, 13:58:35 »

Quote from: Computer-Lab in Basement on Fri, 01 November 2013, 09:29:41

Quote from: microsoft windows on Fri, 01 November 2013, 09:28:24
Quote from: SpAmRaY on Fri, 01 November 2013, 09:25:40
Quote from: Tym on Fri, 01 November 2013, 09:23:53
Sorry Spam, but yeah. Thought you knew )

I just googled margarine is evil and that's what came up....

I wouldn't go as far as saying that margerine is evil, but it certainly does not taste nearly as good as butter.

SALTED butter. Unsalted butter is slightly inferior to margarine taste-wise imo...

Far better to have unsalted butter in the house for baking.

Photoelectric · « **Reply #64 on:** Sat, 02 November 2013, 14:04:04 »

Quote from: tp4tissue on Sat, 02 November 2013, 13:37:23

Quote from: IvanIvanovich on Sat, 02 November 2013, 12:28:57
It should keep fine for about a week unsalted and maybe 2 week salted assuming you don't keep it hot and humid room temperature.

what is considered "hot and humid" w/respect to non-refrigerated butter storage..

Normal room temperature is ~21C or ~70F. Hot would be 80F+.

tp4tissue · « **Reply #65 on:** Sat, 02 November 2013, 14:06:53 »

Quote from: Photoelectric on Sat, 02 November 2013, 14:04:04

Quote from: tp4tissue on Sat, 02 November 2013, 13:37:23
Quote from: IvanIvanovich on Sat, 02 November 2013, 12:28:57
It should keep fine for about a week unsalted and maybe 2 week salted assuming you don't keep it hot and humid room temperature.

what is considered "hot and humid" w/respect to non-refrigerated butter storage..

Normal room temperature is ~21C or ~70F. Hot would be 80F+.

Ok, so the butter bell thing is definitely a requirement for summers right?

Photoelectric · « **Reply #66 on:** Sat, 02 November 2013, 14:10:12 »

I personally like thinly shaved crispy cold fresh butter on toast, when I ever do eat it. Was just commenting on the hot part.

IvanIvanovich · « **Reply #67 on:** Sat, 02 November 2013, 14:18:43 »

If hot and humid it will spoil faster since those conditions further encourage mold growths. If you start to notice that it's spoiling before you finish the most simple solution is to only put in a half stick or whatever based on your use so you're not wasting.

tp4tissue · « **Reply #68 on:** Sat, 02 November 2013, 14:46:07 »

Quote from: IvanIvanovich on Sat, 02 November 2013, 14:18:43

If hot and humid it will spoil faster since those conditions further encourage mold growths. If you start to notice that it's spoiling before you finish the most simple solution is to only put in a half stick or whatever based on your use so you're not wasting.

fffffff.... This actually didn't occur to me at all... I didn't think about conserving butter one bit...

I am ashamed....

YoungMichael88 · « **Reply #69 on:** Sun, 03 November 2013, 01:06:22 »

Yea summer butter is a major problem. Maybe I need that butter bell also.

PointyFox · « **Reply #70 on:** Sun, 03 November 2013, 01:47:43 »

Just stick it in the refrigerator.

YoungMichael88 · « **Reply #71 on:** Sun, 03 November 2013, 01:16:24 »

Quote from: PointyFox on Sun, 03 November 2013, 01:47:43

Just stick it in the refrigerator.

But then we are right back to the hard butter problem! It is a wild and uncontrollable dairy product!!

PointyFox · « **Reply #72 on:** Sun, 03 November 2013, 06:37:21 »

Quote from: YoungMichael88 on Sun, 03 November 2013, 01:16:24

Quote from: PointyFox on Sun, 03 November 2013, 01:47:43
Just stick it in the refrigerator.

But then we are right back to the hard butter problem! It is a wild and uncontrollable dairy product!!

Get over it.

YoungMichael88 · « **Reply #73 on:** Sun, 03 November 2013, 11:57:04 »

No way man hah

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Author Topic: Quickly Soften butter (Read 7016 times)