[Sca-cooks] freezing butter

[marilyn traber 011221]

> 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. :-)
> 
> Stefan

Butter WILL go bad, but it takes quite a while, and more than Connecticut-in-
winter-room-temperature ;-) It'll last easily a couple days, and we go 
through at least a stick a day. The important thing is not to let it get TOO 
warm, and to keep it out of direct sunlight.

If you'll remember from previous discussions, eggs, too, can be kept out for 
several days, as long as you don't keep them out too long, or in direct heat 
or sun. Refrigeration merely extends a fairly long shelf life, rather than 
providing all of it.

Phlip