Thread Number: 69779
/ Tag: Other Home Products or Autos
Butter... |
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Post# 927137 , Reply# 1   3/16/2017 at 02:27 (2,569 days old) by Maytagbear (N.E. Ohio)   |   | |
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Two words: torn toast! Lawrence/Maytagbear |
Post# 927138 , Reply# 2   3/16/2017 at 02:37 (2,569 days old) by LordKenmore (The Laundry Room)   |   | |
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Post# 927154 , Reply# 3   3/16/2017 at 08:08 (2,569 days old) by washman (o)   |   | |
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parkay |
Post# 927158 , Reply# 4   3/16/2017 at 09:04 (2,569 days old) by turquoisedude (.)   |   | |
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Post# 927162 , Reply# 5   3/16/2017 at 09:39 (2,569 days old) by customline (pennsylvania)   |   | |
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Once you have one, you don't want to go back. |
Post# 927164 , Reply# 6   3/16/2017 at 09:43 (2,569 days old) by MattL (Flushing, MI)   |   | |
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Don't people just leave butter out? Been doing that for ever, as has my entire extended family. Several have butter dishes that sit in a water bath to keep it cool in the warmer months. |
Post# 927166 , Reply# 7   3/16/2017 at 10:06 (2,569 days old) by customline (pennsylvania)   |   | |
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Keeping it on the counter exposes the butter to varying temperatures. If it's kept in the controlled butter dish inside the refrigerator, the temp is more constant. It's really just a preference. |
Post# 927173 , Reply# 9   3/16/2017 at 11:16 (2,569 days old) by DaveAMKrayoGuy (Oak Park, MI)   |   | |
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I'm a victim of torn toast, myself... My NEW, IMPROVED Whirlpool, does not have that neatest, greatest feature, since the ice maker! Gyrafoam: I had no idea your kitchen had a separate meat & dairy preparation area in it... And I love the...-- --(Parkaaayyyy!) tag, too...
-- Dave
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This post was last edited 03/16/2017 at 17:17 |
Post# 927182 , Reply# 11   3/16/2017 at 12:45 (2,569 days old) by petek (Ontari ari ari O )   |   | |
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I keep a day or two's worth of butter out on the counter covered, the remainder in the fridge.. If it's on sale and I buy extra I'll freeze those. My gosh everything doesn't need to be in the fridge all the time.. you can leave a few eggs out for a couple of days in a dish no harm done. I never put peanut butter in the fridge , and mustard never needs refrigerating. |
Post# 927185 , Reply# 12   3/16/2017 at 13:27 (2,569 days old) by ea56 (Cotati, Calif.)   |   | |
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I've always kept a butter dish out on the counter in a covered pyrex butter dish, and my Mom always did too. There has never been a problem of any illness doing this. I can't stand hard butter! And I agree with Petek above, peanut butter, mustard, ketchup don't need to be refrigerated. Now mayonnaise, thats a diferrent story, but I have heard of some people keeping it unrefrigerated, that is a hell to the no for me!
Eddie |
Post# 927214 , Reply# 13   3/16/2017 at 15:43 (2,568 days old) by Davey7 (Chicago)   |   | |
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Do... people actually refrigerate peanut butter? |
Post# 927217 , Reply# 14   3/16/2017 at 15:46 (2,568 days old) by earthling177 (Boston, MA)   |   | |
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Some do, in South America -- but that's a much warmer place than here, and when you leave it out at temperatures over 90F consistently, it can get rancid. |
Post# 927239 , Reply# 16   3/16/2017 at 17:32 (2,568 days old) by ea56 (Cotati, Calif.)   |   | |
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If you have to keep your butter in the fridge because of a hot climate, you can soften it for spreading by putting in the Microwave at 10% power for 1 min. for a cube (stick), check it after the first min. if you want it softer, rotate the cube and give it another 30 secs., or so. I do this all the time to soften butter for baking, works like a charm and lets me be able bake at a moments notice.
Eddie This post was last edited 03/16/2017 at 17:51 |
Post# 927251 , Reply# 17   3/16/2017 at 18:47 (2,568 days old) by rp2813 (Sannazay)   |   | |
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Eddie, when I use the microwave to soften butter, the thing I notice if I let it go too long is that a soft spot develops in the center of the stick/cube while the ends and sides retain their shape. What's puzzling is that the microwave cooking method is known for leaving the edges more done than the center of whatever it is that you're cooking. I wonder why the opposite is true with a stick of butter. |
Post# 927262 , Reply# 18   3/16/2017 at 19:02 (2,568 days old) by ea56 (Cotati, Calif.)   |   | |
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Ralph, what power are you using? I've had that same thing as you describe happen too when I used any higher power than 10%. I also keep a real close eye on it if I go beyond 1 min. But I know what you mean about the soft center. I think the reason it works for me at 10% power is that there is a long time between each zap, for lack of a better term. This gives the cube/stick of butter a chance to absorb the heat before the next zap. Microwaves heat from the inside out. Highly untechnical, I know, but it makes sense to me, LOL.
Eddie |
Post# 927267 , Reply# 19   3/16/2017 at 19:16 (2,568 days old) by rp2813 (Sannazay)   |   | |
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Post# 927322 , Reply# 20   3/16/2017 at 21:11 (2,568 days old) by countryguy (Astorville, ON, Canada)   |   | |
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I always keep butter in a covered dish as well as I hate trying to spread hard butter on toast or fresh bread. I don't use a lot of butter any more so sometimes it may be several days before it gets used up and I've never had a problem. I also do not put ketchup, mustard or peanut butter in the fridge.
Gary |
Post# 927906 , Reply# 21   3/20/2017 at 10:03 (2,565 days old) by askolover (South of Nash Vegas, TN)   |   | |
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Post# 927914 , Reply# 22   3/20/2017 at 10:36 (2,565 days old) by DaveAMKrayoGuy (Oak Park, MI)   |   | |
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Post# 927917 , Reply# 23   3/20/2017 at 10:53 (2,565 days old) by Michaelman2 (Lauderdale by the Sea, FL)   |   | |
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To soften butter for spreading or cooking you can grate solid butter on a grater and this will produce a nice texture for spreading and / or measuring. |
Post# 927954 , Reply# 24   3/20/2017 at 18:26 (2,564 days old) by CircleW (NE Cincinnati OH area)   |   | |
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I rarely use butter, as it's something I'm not supposed to eat much of. I rarely use it all before it's past the "use by" date. Unless I'm baking something, I buy the Land O' Lakes butter with canola oil in a small tub. It always stays refrigerated. |
Post# 928122 , Reply# 25   3/21/2017 at 19:42 (2,563 days old) by panthera (Rocky Mountains)   |   | |
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And it never spoiled. We keep it in the refrigerator and it's a major pain in the butt. Unfortunately, the dawg is a genuine Mrs. Butterworth and there's just no way to stop her - she'll drag a chair over to a countertop and climb up to get the butter (and this is the four legged person who won't eat her kibbles and bits if the bowl is 1cm away from its usual place).
American butter is good for cooking, but real Irish butter is for eating fresh. |
Post# 928146 , Reply# 26   3/21/2017 at 21:04 (2,563 days old) by Xraytech (Rural southwest Pennsylvania )   |   | |
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Post# 928177 , Reply# 27   3/22/2017 at 02:07 (2,563 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)   |   | |
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Post# 928224 , Reply# 28   3/22/2017 at 09:01 (2,563 days old) by firedome (Binghamton NY & Lake Champlain VT)   |   | |
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it's not that hard, and worth the effort! But most of the time we keep Cabot sticks in the butter keeper, always in the fridge for freshness. Spreading? Not an issue as we put it on in 1/8" pats and completely cover the whole bread/toast with it. Never use margarine except for baking. Cholesterol stays around 160-ish, unless you have that metabolic issue butter and fat is not harmful. We can buy Kerrygold at Wegman's but prefer Cabot from Vermont. AFAIC butter is the 5th food group!
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Post# 928312 , Reply# 29   3/22/2017 at 17:36 (2,562 days old) by CircleW (NE Cincinnati OH area)   |   | |
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I was told by the cardiologist after a heart attack in '10 that I should limit how much butter, cheese, bacon, etc. that I eat. I can't take the medication for cholesterol, so have to watch saturated fats, especially those from animals. I like all those things, but rarely eat them due to this. |