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> but then we'd need to measure Most butter here (and in a number of other countries) have measuring lines on the pack itself in 50g increments, so while I agr
by vidarh 1y ago
> but then we'd need to measure
Most butter here (and in a number of other countries) have measuring lines on the pack itself in 50g increments, so while I agree with you it's a nuisance to have an open one to deal with, the measurement part is usually a matter of using a knife along the marked line...
If the "certain brands" you refer to don't have those measuring lines, though, then a pox on them...
- account42 1y agoDo people here not always have an open pack of butter in their fridge?
- vidarh 1y agoFor my part: Only around christmas-time, as it's the only time I bake.
- antonyh 1y agoWe have salted butter for the table, and unsalted for baking. We don't bake often enough to want unopened packs if we can avoid it.
- account42 1y agoPre-salted butter is another weird American thing that's completely unnecessary. Butter is also great for cooking and you can keep it for months in the fridge without issues.
- rkomorn 1y agoSalted butter is a weird American thing? It's much easier finding unsalted butter in the US than in Portugal. In fact, unsalted butter has been the default everywhere I've lived in the US. Edit: not to mention, say, salted butter being a point of pride for Britany.
- detaro 1y agoIt's not really an American thing. It's a pretty wild mix which regions use which how much all across the world (well, across places that commonly use butter obviously)
- antonyh 1y agoIt's about 50/50 here in the UK. Not at all weird, it's butter for different purposes.
- antonyh 1y agoI'm not sure about that, I've resisted buying those brands and it seems poor form to open them in the supermarket just to check.