There is a special butter holder that consists of a crockery jar and a lid that has a dish affixed to the bottom of it. The dish holds about a third of a stick, so about a sixth of a cup, and you put a third a cup of water in the crock to protect the butter. This keeps it fresh. I have one, though I have yet to use it as I haven't needed spreadable butter since I got it for Yule, but my dad has one, and we used it for Yule dinner and it worked wonderfully.
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Andrew niven Sent: Sunday, February 19, 2012 1:54 PM To: [email protected] Subject: Re: [CnD] Softening butter hi allison. i leave small quantities of butter at a time in my pantry, and i have no problem with it going rancid before i can use it. hope this helps. Cheers Andrew ----- Original Message ----- From: "Allison Fallin" <[email protected]> To: "Cooking in the Dark" <[email protected]> Sent: Monday, February 20, 2012 8:35 AM Subject: [CnD] Softening butter Hello, I'd like suggestions about softening butter. I use soft margarine, but my husband likes butter. Usually I use the Land O Lakes butter that is spreadable right from the fridge, but we were given some regular butter by friends who got it free and don't use butter. I know it can't be left out or it will get rancid, but it's way too hard to spread right out of the fridge. I nuked it for 20 seconds, and it softened, but some of it melted, which wasn't what I had in mind. Other than doing it for slightly less time, does anyone have any suggestions? Allison Fallin _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
