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There'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 t

There'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 ago
It 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.
- xref 3y ago
  Yoshikawa maybe? It does look fun https://japanesetaste.com/products/yoshikawa-ea-to-co-nulu-stainless-steel-butter-knife-as0035 https://japanesetaste.com/products/yoshikawa-ea-to-co-nulu-s...
  - vr46 3y ago
    Yes, my terrible typing and eyesight again, thanks.
silisili 3y ago
This 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 ago
Me, a single man who only really uses it for bread a couple of times a week and the occasional mashed potatoes?