Go to butterbell.com it has the crockery butter containers for sale and
will tell you all about them. Katie
Swallowing your pride seldom leads to indigestion.
----- Original Message -----
From: "Nicole Massey" <[email protected]>
To: <[email protected]>; "'Andrew niven'" <[email protected]>
Sent: Sunday, February 19, 2012 2:02 PM
Subject: Re: [CnD] Softening butter
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
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