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The most important rule that they do not cover in this very nice article: The cooking butter goes in the fridge, the eating butter stays out of the fridge.
by vr46 3y ago
The most important rule that they do not cover in this very nice article:
The cooking butter goes in the fridge, the eating butter stays out of the fridge.
- quercusa 3y agoThere's a WSJ piece on this topic in today's edition. Experts say it's generally OK to leave butter out on the counter for three weeks. Who takes three weeks to go through a stick of butter???
- bookofjoe 3y ago>The Battle Over Refrigerating Butter: ‘Enough Is Enough’ https://archive.ph/1jobX https://archive.ph/1jobX
- vr46 3y agoIt wouldn’t last that long here, for sure. The salt in the eating butter keeps it good. Cooking butter usually needs to be cold for baking and pastries. I have a Japanese Koshikawa butter knife (dubbed “I can’t believe it’s not Clutter” by a friend of mine) so even eating butter can be dealt with swiftly - similar to a butter curler.
- silisili 3y agoThis is blowing my mind. How after nearly 4 decades did I not know this? I've always kept all butter in the fridge, spreadability be damned.
- Macha 3y agoMe, a single man who only really uses it for bread a couple of times a week and the occasional mashed potatoes?
- delta_p_delta_x 3y agoIn the tropics, both butters go in the fridge. Heck, in the tropics, almost everything that's not a dry, dessicated powder or otherwise dehydrated goes in the fridge.
- vr46 3y agoUnderstandable - we used to have a clear plastic roof over the kitchen and in the summer even dry herbs and spices were at risk of spontaneous combustion.
- eps 3y agoDepends squarely on the country. Where I am from they butter every visible piece of bread but you will be hard pressed to find a single household where butter is not kept in the fridge. In fact, I'd argue that the only country that keeps butter at the room temp seems to be the UK.
- bregma 3y agoWhere I live, 10 months of the year it makes no difference because it's going to be rock-hard and able to bend your knife no matter where you keep it. The remaining two months of the year butter left on the counter is a glorious yellow puddle.
- sleepyhead 3y agoSo you are telling me your kitchen is the same temperature as your fridge?
- bregma 3y agoButter stays hard below 15 C (depending on variable like fat content). Fridge is 4 C. 8 months of the year my kitchen is below 15 C. I do not live in the tropics or even the subtropics.
- deleted 3y ago[deleted]
- amiga386 3y agoIn the UK, the common distinction is salted vs unsalted butter. You want room-temperature butter so it's spreadable. Ripped bread and dry toast are awful, and nobody says "I'll take one portion of butter out of the fridge so I can have toast in 30 minutes from now". Salted butter will survive being left at room temperature longer than unsalted butter, because the salt helps inhibit bacterial growth. Once you've thrown away your third half-eaten pack of unsalted butter because it's gone rancid before you could finish it, you get the picture. Even in the fridge, salted butter lives longer than unsalted. So why ever buy unsalted? Because in baking, salt kills your yeast. Even if yeast isn't involved, you usually don't want salty cakes, muffins, pastry, etc. Hence unsalted butter in the fridge for baking while salted butter for eating on the counter-top.