A Question About Butter
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^Well I would disagree, numerous factors can come into play
The butter itself, is it salted or unsalted.
Is it stored in a container outside of the fridge, or left open to the air.
What sort of climate to you live in
etc...
But the solution is rather simple, cut enough of the block to last you a few days, and put the rest into the Fridge.
And as a counteer to the link above
http://www.realsimple.com/food-reci...king-myths-debunked-10000001038617/page9.html
The butter itself, is it salted or unsalted.
Is it stored in a container outside of the fridge, or left open to the air.
What sort of climate to you live in
etc...
But the solution is rather simple, cut enough of the block to last you a few days, and put the rest into the Fridge.
And as a counteer to the link above
http://www.realsimple.com/food-reci...king-myths-debunked-10000001038617/page9.html
I frequently let butter sit at room temperature for several days/couple weeks, and have never gotten sick or anything.
When I was a kid my mom left the butter out on the counter (in a glass container with a lid) for possibly weeks on end. She never kept it in the fridge. As for myself, I keep it in the fridge all of the time. This issue doesn't arise too often for me because I can't think of many things that I actually spread butter on to. I don't eat plain pieces of bread or toast with a meal. I guess the only time I really spread butter is for making grilled cheese sandwiches or egg in a baskets (or eggs in a basket?). Mostly I use the butter for cooking. However, if I do need it to soften then I just plan ahead and let it sit out on the counter for about 15 minutes before spreading.
Butter can go rancid. I use a butter mill. It's terrific. You put a stick of butter inside it then turn a crank. On the opposite end is a slit where the butter gets pushed through, creating a wide ribbon of the stuff. It's small enough to easily store inside a refrigerator door, but won't fit in the dedicated butter drawer.
After about 9 months of using it, I started to notice a slight rancid smell. Apparently the butter remnants in the pusher had started to go bad. And this is something that was kept in the refrigerator all the time. I was using unsalted butter too.
As long as your room temperature seldom goes above 80 degrees, it's probably OK to keep some salted butter in a glass container on the kitchen counter for about 5-7 days. Search on the Internet for this as well... you'll find a number of useful websites rather easily. Note that rancid doesn't mean dangerous. It just doesn't taste pleasant, but isn't harmful unless it's allowed to be rancid for a really long time.
If I didn't have the butter mill, I'd probably get a butter bell. They're pretty neat in design.
After about 9 months of using it, I started to notice a slight rancid smell. Apparently the butter remnants in the pusher had started to go bad. And this is something that was kept in the refrigerator all the time. I was using unsalted butter too.
As long as your room temperature seldom goes above 80 degrees, it's probably OK to keep some salted butter in a glass container on the kitchen counter for about 5-7 days. Search on the Internet for this as well... you'll find a number of useful websites rather easily. Note that rancid doesn't mean dangerous. It just doesn't taste pleasant, but isn't harmful unless it's allowed to be rancid for a really long time.
If I didn't have the butter mill, I'd probably get a butter bell. They're pretty neat in design.
Depends upon where you live. In Arizona, it has to be kept in the fridge or it melts entirely. However, when i lived in California, the butter was always on the counter.
I don't even keep butter in the house. The only time I spread butter on my bread or rolls is when I'm dining out. And I NEVER put butter on a grilled cheese sandwich. Cheese and butter? That's a heart attack between two slices of bread.
Makes more sense! Living in Texas, the temperature bit would apply to me in the summer.
The butter goes on the outside of the bread.
I thought it went on both sides?
Yes, on the outside. So that the bread doesn't burn in the pan.
Excellent, then it's called a Croque Monsieur.
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