[Sca-cooks] freezing butter

[Volker Bach]

Am Donnerstag, 22. Dezember 2005 07:37 schrieb Stefan li Rous:
> Thank you Phlip and Bear for answering my questions about freezing
> butter and margarine.
>
> However, Phlip also commented:
> <<<
> We put what we aren't using in the freezer, have an open pound in the
> fridge, and take sticks out to keep a bit warmer in a butter dish on the
> counter.
> <<<
>
> Huh? I always thought butter needed to be kept cool, these days in
> the refrigerator, to keep it from spoiling. Or do you go through
> butter so fast it doesn't have time to spoil sitting on the counter?
> I assume your countertop is near room temperature? Of course you
> aren't living in Phoenix, referencing another recent thread. :-)

I don't know. This may be more to do with modern sensitivities or outside 
dangers than real problems - I usually leave my 'using' butter standing out 
on the table with no ill effects. I go through a block in about a week, give 
or take a few days (more if I cook much, less if I make lots of pancakes or 
develop an irrational craving for anchovy butter or garlic baguette). Never 
experienced any kinds of problem with that, except at the height of summer 
when it really tends towards the fluid state. I only refrigerate it when I'm 
out of the house for a few days. 

Giano


	
		
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