I refrigerate my butter and don’t make toast very often. When I do make toast, I cut off the appropriate amount of butter and place it on the warm toast and let it sit to acclimate. After a moment, I spread it with a knife.
No, the spread is not amazing and creamy. It is still a little cold and chunky. But I don’t care leaving your butter out is weird.
Salted can be left out but not unsalted. I buy salted anyway, and it comes 4 bars to a pack, so I’ll take out a bar, cut it in half, put half back in the fridge and leave half in a butter dish, replace as needed.
Until recently, I had some butter on a butter plate with a lid, and would take it to room temperature in advance of wanting to use it. Not the best method, but better than only having fridge temperature butter.
A few weeks ago I got a French butter dish after being introduced to the concept. You can keep a good dose of butter in room temperature, with water making it airtight so the butter stays fresh. So far very much liking it.
Yup, keep it in the fridge. I just slice it up into thin patties while I wait for the toast to finish then I put it on the hot toast and it melts quickly.
The problem is when they bring out room temp toast and ice cold patties in restaurants. One thing I do is knead the patties in their wrappers a bit to soften them up.
I leave butter out. I try to limit it to a week, and usually succeed since I cook with it now. I’ve seen it turn color and taste after a couple weeks but it’s still edible and never made me sick
My brother refrigerates and claims that if you make thin slices it gets soft pretty quickly. I’ve also seen YouTube claims to that, but I must not be patient enough
I don’t really eat toast. If it’s on popcorn I’ll melt it then pour it on, but that makes the popcorn soggy. I need to find a better solution for popcorn tbh
Get you a Whirley-Pop. You can put the butter in with the kernels go.
You can also get packs that include oil, kernels, salt, and butter powder that come out like theater popcorn and taste great (included some in the link above). I add some cheddar powder to that for cheesy popcorn when we have people over to watch movies and it’s a huge hit.
Edit: important note, add the cheddar powder AFTER popping, because it will burn if you put it in before popping and it will smell awful. Don’t make my mistake!
for a more buttery taste you can replace the oil with ghee or clarified butter, both of which have a higher smoke point than plain butter, to pop the popcorn.
ghee is clarified butter but clarified butter is not always ghee. ghee can be browned whereas clarified butter is as soon as the milk fats separate and not cooked further.
ou can also get packs that include oil, kernels, salt, and butter powder that come out like theater popcorn and taste great (included some in the link above).
Mmmm, bronchiolitis obliterans. Being serious, the common name for the disease is “popcorn lung” because it was first identified in a microwave popcorn plant and it’s caused by inhaling certain chemicals often used in flavored popcorn.
Mmmm, bronchiolitis obliterans. Being serious, the common name for the disease is “popcorn lung” because it was first identified in a microwave popcorn plant and it’s caused by inhaling certain chemicals often used in flavored popcorn.
Right. Yes. Diacetyl and its ilk are not something you want to breathe in, well aware. I used to vape, years ago, and mixed my own liquid. Popcorn lung was always a big topic in the DIY scene.
The workers who developed popcorn lung were working around vats of the shit, breathing in large quantities on the daily. But still, the risk was enough to never trust any buttery flavors for vaping.
Occasionally cooking butter-flavored or butter-laden popcorn is not a problem though.
“Dosis sola facit venenum,” as they say. The dose makes the poison.
It’s funny seeing people microwave their butter n’stuff.
Ever heard the “like hot knife through butter” saying? Yeah. Grab the knife, run it under hot water, cut off a small “slice” and spread it. If it gets colder from the butter, run it under hot water again. Also a possibility - boil some water, put the knife in the bowl with boiled water and use that for more efficient spreading. But ya, hot tapwater does great already.
Since we’re on the topic: do people refrigerate their butter? Those who do, what’s your process for getting it on toast smoothly?
I refrigerate my butter and don’t make toast very often. When I do make toast, I cut off the appropriate amount of butter and place it on the warm toast and let it sit to acclimate. After a moment, I spread it with a knife.
No, the spread is not amazing and creamy. It is still a little cold and chunky. But I don’t care leaving your butter out is weird.
Join the butter dish supremacy. I promise, you’ll like your life more
Also use the salted butter to leave out. It keeps better and tastes better too.
Butter is tasty but annoying, so I switched to those butter-vegetable oil hybrids.
They taste a bit like butter but spread like margarine.
Use a butter bell. There’s no reason to refrigerate butter.
Yes there is, it’s called summer.
Or when you don’t eat half a pound of butter every week.
A type 1 phaser set to the lowest stun setting will melt butter patties if you just flash it on and off quickly.
Oh! Lowest setting! That explains what happened…
Salted can be left out but not unsalted. I buy salted anyway, and it comes 4 bars to a pack, so I’ll take out a bar, cut it in half, put half back in the fridge and leave half in a butter dish, replace as needed.
Until recently, I had some butter on a butter plate with a lid, and would take it to room temperature in advance of wanting to use it. Not the best method, but better than only having fridge temperature butter. A few weeks ago I got a French butter dish after being introduced to the concept. You can keep a good dose of butter in room temperature, with water making it airtight so the butter stays fresh. So far very much liking it.
We just plonk it in the microwave till it slightly melts.
Yes. Take an appropriate chunk for your needs and nuke it for 5 seconds.
Yup, keep it in the fridge. I just slice it up into thin patties while I wait for the toast to finish then I put it on the hot toast and it melts quickly.
The problem is when they bring out room temp toast and ice cold patties in restaurants. One thing I do is knead the patties in their wrappers a bit to soften them up.
If I’m desperate I’ll microwave it on 20% for 20 seconds or so. But these days I always leave a bit out.
Salted butter stays good for longer when unrefrigerated
I leave butter out. I try to limit it to a week, and usually succeed since I cook with it now. I’ve seen it turn color and taste after a couple weeks but it’s still edible and never made me sick
My brother refrigerates and claims that if you make thin slices it gets soft pretty quickly. I’ve also seen YouTube claims to that, but I must not be patient enough
I’ve found that even a month is fine, even, at least for salted, although I try to leave it out for much less than that.
In any case, just slice off about a weeks worth of butter from your block or stick and and leave the rest refrigerated.
I don’t really eat toast. If it’s on popcorn I’ll melt it then pour it on, but that makes the popcorn soggy. I need to find a better solution for popcorn tbh
Get you a Whirley-Pop. You can put the butter in with the kernels go.
You can also get packs that include oil, kernels, salt, and butter powder that come out like theater popcorn and taste great (included some in the link above). I add some cheddar powder to that for cheesy popcorn when we have people over to watch movies and it’s a huge hit.
Edit: important note, add the cheddar powder AFTER popping, because it will burn if you put it in before popping and it will smell awful. Don’t make my mistake!
for a more buttery taste you can replace the oil with ghee or clarified butter, both of which have a higher smoke point than plain butter, to pop the popcorn.
I thought ghee was clarified butter?
ghee is clarified butter but clarified butter is not always ghee. ghee can be browned whereas clarified butter is as soon as the milk fats separate and not cooked further.
Mmmm, bronchiolitis obliterans. Being serious, the common name for the disease is “popcorn lung” because it was first identified in a microwave popcorn plant and it’s caused by inhaling certain chemicals often used in flavored popcorn.
Right. Yes. Diacetyl and its ilk are not something you want to breathe in, well aware. I used to vape, years ago, and mixed my own liquid. Popcorn lung was always a big topic in the DIY scene.
The workers who developed popcorn lung were working around vats of the shit, breathing in large quantities on the daily. But still, the risk was enough to never trust any buttery flavors for vaping.
Occasionally cooking butter-flavored or butter-laden popcorn is not a problem though.
“Dosis sola facit venenum,” as they say. The dose makes the poison.
I refrigerate my butter, but I only use it for cooking. I prefer margarine for spreading.
It’s funny seeing people microwave their butter n’stuff.
Ever heard the “like hot knife through butter” saying? Yeah. Grab the knife, run it under hot water, cut off a small “slice” and spread it. If it gets colder from the butter, run it under hot water again. Also a possibility - boil some water, put the knife in the bowl with boiled water and use that for more efficient spreading. But ya, hot tapwater does great already.