This Is The Best Way To Soften Butter

  • metta

    Posts: 41965

    Sep 12, 2017 6:41 AM GMT
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    Sep 12, 2017 10:25 AM GMT
    Wasteful. Too much stays behind in/on the grater.
  • Antarktis

    Posts: 339

    Sep 12, 2017 3:32 PM GMT
    JDuderrr saidWasteful. Too much stays behind in/on the grater.

    Agreed. Most countries simply don't refrigerate it and keep it in a cool dark space.
  • countrymuscle

    Posts: 9

    Sep 12, 2017 5:14 PM GMT
    My grandmothers and my mom never refrigerated their/her butta. Europeans don't refrigerate it, either. Keep in a cool, dry cupboard.
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    Sep 12, 2017 8:27 PM GMT
    If you use it quickly, you can probably just leave it on the counter with a cover. It'll last for a few days.
  • IllithidMN

    Posts: 3

    Sep 13, 2017 4:04 AM GMT
    This method may not be the best if you simply want to soften it, but it is very useful if you want to cut butter into flour for pie doughs and similar recipes.
  • two_meninlove

    Posts: 2320

    Sep 13, 2017 7:11 AM GMT
    I put butter on t h e side of a plate, kneading it with a knife., soft in no time to butter a roll.
  • biYguy

    Posts: 47

    Sep 14, 2017 3:26 PM GMT
    I was taught that butter and eggs should be at room temperature for baking. Thus, I am in the habit of doing some advance prep (taking out the butter and eggs the night before) and that works for me.
  • Destinharbor

    Posts: 4752

    Sep 14, 2017 3:50 PM GMT
    I'm an admitted butter-aholic so I go through the stuff pretty fast. But I see it in a whole, natural food sort of way and you need some fat in your diet for the production of testosterone among other things. I leave a stick out on the counter at all times. I keep it in a silver butter dish with lid that I inherited so the flies stay off. Btw, did you know that butter freezes very well? I use euro/Amish butter at all times but it can be a bit pricey so I buy in bulk when I see it on sale and freeze what I won't need, moving a stick at a time over to the refrigerator side. Some things in baking do require cold butter but I don't bake very often, usually just biscuits.
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    Sep 14, 2017 8:46 PM GMT
    Our table butter is ALWAYS soft. We keep a stick on the kitchen countertop all the time. In a stainless steel dish with lid, that admits no light. It'll keep that way, at room temp, for over a week.

    By which point we've used it all, and a new stick goes in. After a dish cleaning. If we have a dinner with guests a new stick goes into a butter dish that matches the table setting. About 2 hours before, so it softens naturally.

    We didn't know that warm butter keeps so long. But a friend, who's a wizard of a chef, told us this. We haven't been sickened yet. But you should use a covered butter dish that's totally light-proof, as we do.
  • two_meninlove

    Posts: 2320

    Sep 15, 2017 11:35 AM GMT
    Growing up on a farm, refrigeration of butter was never a thing.
    But then, my grandparents lived without electricity too.