Years ago I wrote about it The cult of the French butter preservative Food52. Which – which Small container of porcelain stoneware It sells continuously year after year. It promises soft, creamy, and spreadable butter so that toast never suffers from the fury of cold butter again. It also looks nice.
At that time I was living in an apartment with winter temperatures determined by explosive smoke and the summer heat, which I dealt with by taking off more clothes because I am a martyr of conditioning. The butter on the counter melts any season or molds in days. It will never work for us.
Now, in a home with a normal temperature kept around 67 degrees Fahrenheit in the winter, I have mastered the art of buttering at room temperature. It makes my life much better toast. Every few days I add a new wand to the remnants of the old one. I care for butter like a maintenance-free pet. And I didn’t need to buy anything.
First step: Don’t worry
Almost all the butter sold in this country is pasteurized – as is when it is cooked. Kills bacteria. Butter is also rich in fat, around 80 percent, which makes it immune to most bacteria For a week On your counter it will be okay. Even FDA He says so. (Well, they’ll add ”Likely Fine “because they are so careful.)
*No All Bacteria, the longer the stick of butter survives – the more it is exposed to air – the more it will decompose and the more likely it will taste rancid (sour – unconventional – bad). Maybe you should eat more toast ??
The second step: Determine your kitchen temperature
Your kitchen needs to be at a constant room temperature, around 67-72 degrees Fahrenheit, in order to get a successful buttercream. In her guide to softening butter for baking, Claire Savitz writes this The temperature of the softened butterReady to whip into cake – 68 to 70 degrees Fahrenheit. My kitchen gets so cold at night in the winter that my counter butter is so cold–63 today!, But this is still easier to distribute than unstable butter, which I measured at 43 degrees.
If you have a running heater or air conditioner, this temperature is easy to regulate. But if you open the windows on a warm summer day in Texas, or an explosive chiller in Brooklyn, the frothy conditions are probably not ideal, sorry. Keep the butter in the refrigerator door (this is the warmest part), and remove it an hour or so before it is spread.
Step 3: Think about how often you use butter
I use a piece of butter every three days on average, which means any bowl will work (see step 4). If you do not use butter often, you will need an airtight container so that the butter does not pick up any flavors not found in the kitchen. My Heroes in Cook’s Illustrated He explains The high fat content of butter makes it susceptible to eating; This $ 5 goalkeeper was the winner. However, I didn’t notice any flavors coming out in the butter in the least air container I left for a week. I think it depends a lot on many factors (what you cook, where the butter is in relation to the stove, how big you are …).
Step 4: Choose a container
Calder Dairy sells near me This printed cow basins Filled with 1 pound of butter. The basin is a compact butter holder. Looking at her on the table makes me happy. But that’s a lot of butter for a week.
Usually, I use Vintage Pyrex Butter dish In Crazy Daisy, Thank you for your question.
If I had to build a Pinterest board from butter keepers, that would include The pink “butter” box From Sur La Table, this is A box of butter covered with wood This looks the perfect size for Farmed Butter imported from Trader JoeOooo Jadeite!, or this $ 445 Porcelain plate with “forked end” painted Fit for long dead British kings. You have options. But avoid metal that Harold McGee He says it can “accelerate the oxidation of fats” (oxidation = what causes food to decompose, such as turning apples brown) especially in salted butter.
So if you have the desire to trade go go ahead and buy a handmade product, Great little butter holsterBut remember, it’s just a bowl with a lid. And I bet you have a few of these.