-
Ever wanted an RSS feed of all your favorite gaming news sites? Go check out our new Gaming Headlines feed! Read more about it here.
Do you leave your butter out (room temp?)
- Thread starter Shlice
- Start date
I hate warm butter, but also hate hard butter, so I am basically forced to use spreadable butters and margarine that retain both temperature and consistency qualities I prefer. This is the compromise afforded to me.
When I do use stick butter, it's usually just to melt in to a pan or for baking. Or for an on-the-go snack where I just eat the whole stick anyway.
When I do use stick butter, it's usually just to melt in to a pan or for baking. Or for an on-the-go snack where I just eat the whole stick anyway.
It didn't click with me until a few years ago that you could leave it out. I'd seen it on TV and in movies before with that little butter dish but it wasn't until I actually met someone that did it did I begin to understand that I too could have spreadable butter on demand.
For now it stays in the fridge.
For now it stays in the fridge.
No, it stays in the fridge. We don't really use butter as an additive to already cooked foods, but usually we use it for cooking, so we don't leave it out.
My parents leave their butter out most of the time though... at least on Weekends. So when I go over there I get to enjoy wonderful room temp/soft butter.
If I expect to use butter, I'll usually leave it out for an hour or two to soften it.
My parents leave their butter out most of the time though... at least on Weekends. So when I go over there I get to enjoy wonderful room temp/soft butter.
If I expect to use butter, I'll usually leave it out for an hour or two to soften it.
I like to use Lurpak Spreadable, from the fridge. My partner likes to use what she calls 'proper' butter, which she keeps in a butter container on the work top. As a loser, this is a huge issue for me and I wish she would adopt my clutter-free, refridgerated spreadable way of life.
how the fuck does one hate soft butter
We leave it in the fridge because I assume it wont be "good" nearly as long is you leave it out. But Yeah, when it comes to eating, soft butter is obviously preferable
We leave it in the fridge because I assume it wont be "good" nearly as long is you leave it out. But Yeah, when it comes to eating, soft butter is obviously preferable
Nah it stays in the fridge.
The only time it's ever an issue is if you're trying to spread it on something like bread that isn't toasted. If that's the case just shave off a few slices of butter and let it sit for 5-10 minutes, if you take thin slices it warms up real fast and will be spreadable quick.
For everything else the heat of what it's going on will instantly make it spreadable.
The only time it's ever an issue is if you're trying to spread it on something like bread that isn't toasted. If that's the case just shave off a few slices of butter and let it sit for 5-10 minutes, if you take thin slices it warms up real fast and will be spreadable quick.
For everything else the heat of what it's going on will instantly make it spreadable.
One stick out in a butter dish for spreading fresh, one in the fridge for when I need to cut off a more precise amount for a recipe.
of course. don't leave it out for more than a week. i cut the bars in half and put the other half in the fridge.
the fuck? how do you spread your butter then?
It only takes like 30 mins to soften butter to room temp.
Or you can just microwave it for like 5 secs
If I used it more often I'd leave it out. Hard butter is awful. I try not to eat bread and butter that often, though.
I cut a quarter chunk for the butter dish and leave the rest in the fridge, replenishing the dish as necessary.
It still spreads just fine? The butter isn't frozen. I don't know any brits who leave butter out.
Only savages like to ruin there fresh bread trying to spread cold butter. What heathens would bring that upon the dough
36 year old Brit here with the total opposite take. Everyone I know who eats actual butter leaves it out
Not sure why my age was relevant but I felt the need to include it
We leave one stick of salted butter out in a covered dish. We leave the unsalted butter (and the rest of the salted until needed) in the fridge. Salted is pretty much only used to butter breads, and the unsalted is for cooking. I've only seen the salted butter go off once in the years of leaving it out, when we had a heat wave.
If I remember my childhood correctly, margarine is more spreadable straight from the fridge than butter is. Unless you're fridge is like 45 degrees plus, cold butter is really hard.
If I remember my childhood correctly, margarine is more spreadable straight from the fridge than butter is. Unless you're fridge is like 45 degrees plus, cold butter is really hard.
We also use a butter crock with a little water at the bottom to seal it. Butter stays at room temperature, but isn't exposed to the air or dust. Works great. You don't keep olive oil in the fridge, and you don't have to keep butter in the fridge, either.
I don't eat nearly enough butter to justify having any quantity of it out of the fridge at all times. If I need softened butter, I either take out what I need beforehand or microwave it for a few seconds. Something like clarified butter would be a different story.
Always leave it out. Microwaving to heat it never works for me, part of it will always liquify which is a waste and the rest doesn't get soft enough anyway.
Butter doesn't spoil if left out more than a week. I've had butter out for a month and it's fine.
Butter doesn't spoil if left out more than a week. I've had butter out for a month and it's fine.
Tub butter for spreading. Stick butter for cooking.
Both stay in the fridge. Stick because I want it rock hard for a range of reasons. But primarily because it makes it easier to cut and measure. Tub butter so it keeps longer (probably) and because I am generally spreading that on warm stuff that will carry it over the rest of the way anyway.
Both stay in the fridge. Stick because I want it rock hard for a range of reasons. But primarily because it makes it easier to cut and measure. Tub butter so it keeps longer (probably) and because I am generally spreading that on warm stuff that will carry it over the rest of the way anyway.
Same just leave it out and whenever you want some toast your gucci😤
Good to know! Being a monster and all I should def know these things.
Leave it out. When summer hits though it can get too soft and go off quickly so we'll switch to spreadable butter from the fridge
I think fridge makers need more temperature zones. We need a 'larder' section for butter/chocolate to stop it melting but also stop it being rock hard
I wonder if you could buy a mini fridge and set the temperature dial high to achieve the same thing?
I think fridge makers need more temperature zones. We need a 'larder' section for butter/chocolate to stop it melting but also stop it being rock hard
I wonder if you could buy a mini fridge and set the temperature dial high to achieve the same thing?
