Thread: butter keepers

In article <[email protected]> ,
Charlene Charette <[email protected]> wrote:

> I've been looking at butter keepers (such as the butter bell) and was
> wondering if there is much difference between brands or are they all
> basically the same?
>
> --Charlene

I just have an old silver plated one that's an heirloom with a glass
insert. To me, the only reason for a butter keeper is to keep it clean
at room temp, and to keep the cats out of it. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Omelet" <[email protected]> wrote in message
news[email protected]..
To me, the only reason for a butter keeper is to keep it clean
> at room temp, and to keep the cats out of it. <g>
> --

Nothin' like goin' to butter your toast and seeing those claw marks, huh?

Van


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Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:
> I've been looking at butter keepers (such as the butter bell) and was
> wondering if there is much difference between brands or are they all
> basically the same?
>
> --Charlene
>
>

They are pretty much all the same.

Ted Campanelli wrote:
> Ted shuffled out of his cave and grunted these great (and sometimes not
> so great) words of knowledge:
>> I've been looking at butter keepers (such as the butter bell) and was
>> wondering if there is much difference between brands or are they all
>> basically the same?
>>
>> --Charlene
>>
>>
>
> They are pretty much all the same.

I just want to make sure we're using the same terms to describe the same
item?
Butter keepers are those upside down cups that hold the inverted butter
over a small amount of water, right? They are kept outside of the
refrigerator so that the butter can remain soft.You have to replace the
water every once in a while.
Butter dishes, on the other hand, are (usually covered) dishes that hold
a portion of butter and either go in the fridge between uses or remain
on the counter if you desire.

Goomba wrote:
> Ted Campanelli wrote:
>> Ted shuffled out of his cave and grunted these great (and sometimes
>> not so great) words of knowledge:
>>> I've been looking at butter keepers (such as the butter bell) and
>>> was wondering if there is much difference between brands or are
>>> they all basically the same?
>>>
>>> --Charlene
>>>
>>>
>>
>> They are pretty much all the same.
>
> I just want to make sure we're using the same terms to describe the
> same item?
> Butter keepers are those upside down cups that hold the inverted
> butter over a small amount of water, right?

Butter bells, yes.

> They are kept outside of
> the refrigerator so that the butter can remain soft.You have to
> replace the water every once in a while.

The water should be changed every week and the water should be cold but not
icy. I love my butter bell

Jill

Omelet wrote:
> In article <[email protected]>,
> Goomba <[email protected]> wrote:
>
>> Ted Campanelli wrote:
>>> Ted shuffled out of his cave and grunted these great (and sometimes
>>> not so great) words of knowledge:
>>>> I've been looking at butter keepers (such as the butter bell) and
>>>> was wondering if there is much difference between brands or are
>>>> they all basically the same?
>>>>
>>>> --Charlene
>>>>
>>>>
>>>
>>> They are pretty much all the same.
>>
>> I just want to make sure we're using the same terms to describe the
>> same item?
>> Butter keepers are those upside down cups that hold the inverted
>> butter over a small amount of water, right?
>
> Why does a butter keeper need water in it?
> Butter does not dry out.

Butter BELLS are small crocks that have cold water in a cup around the
central butter container to keep unrefrigerated butter from going rancid.
They're designed to keep butter for up to 30 days sitting out on the
counter. The idea is soft, spreadable butter that doesn't spoil. You keep
it cool with water, it doesn't spoil.

Jill

Omelet wrote:

> Goomba <[email protected]> wrote:

>> I just want to make sure we're using the same terms to describe the
>> same item?
>> Butter keepers are those upside down cups that hold the inverted
>> butter over a small amount of water, right? They are kept outside of
>> the refrigerator so that the butter can remain soft.You have to
>> replace the water every once in a while.

> Why does a butter keeper need water in it?
> Butter does not dry out.

A butter bell has water in it to keep out air. The water does
not touch the butter.

nancy

On Oct 30, 8:20�am, Goomba <Goomb...@comcast.net> wrote:
> Ted Campanelli wrote:
> > Ted shuffled out of his cave and grunted these great (and sometimes not
> > so great) words of knowledge:
> >> I've been looking at butter keepers (such as the butter bell) and was
> >> wondering if there is much difference between brands or are they all
> >> basically the same?
>
> >> --Charlene
>
> > They are pretty much all the same.
>
> I just want to make sure we're using the same terms to describe the same
> item?
> Butter keepers are those upside down cups that hold the inverted butter
> over a small amount of water, right? They are kept outside of the
> refrigerator so that the butter can remain soft.You have to replace the
> water every once in a while.
> Butter dishes, on the other hand, are (usually covered) dishes that hold
> a portion of butter and either go in the fridge between uses or remain
> on the counter if you desire.

Correct.

On Oct 30, 10:11�am, Omelet <ompome...@gmail.com> wrote:
> In article <6mtn4dFinc2...@mid.individual.net>,
>
>
>
>
>
> �Goomba <Goomb...@comcast.net> wrote:
> > Ted Campanelli wrote:
> > > Ted shuffled out of his cave and grunted these great (and sometimes not
> > > so great) words of knowledge:
> > >> I've been looking at butter keepers (such as the butter bell) and was
> > >> wondering if there is much difference between brands or are they all
> > >> basically the same?
>
> > >> --Charlene
>
> > > They are pretty much all the same.
>
> > I just want to make sure we're using the same terms to describe the same
> > item?
> > Butter keepers are those upside down cups that hold the inverted butter
> > over a small amount of water, right? They are kept outside of the
> > refrigerator so that the butter can remain soft.You have to replace the
> > water every once in a while.
> > Butter dishes, on the other hand, are (usually covered) dishes that hold
> > a portion of butter and either go in the fridge between uses or remain
> > on the counter if you desire.
>
> Why does a butter keeper need water in it?
> Butter does not dry out.


The water acts as a barrier; keeps bugs, dust, and odors out, also
helps prevent oxidation... and butter consisting of approximately
10pct water it does indeed dry out.

Omelet wrote:
> In article <[email protected]>,
> "jmcquown" <[email protected]> wrote:
>
>> Butter BELLS are small crocks that have cold water in a cup around
>> the central butter container to keep unrefrigerated butter from
>> going rancid. They're designed to keep butter for up to 30 days
>> sitting out on the counter. The idea is soft, spreadable butter
>> that doesn't spoil. You keep it cool with water, it doesn't spoil.
>>
>
> Hm, okay. I just use that covered silver butter dish and I've never
> had butter go rancid. A cube usually only lasts two to three weeks.
> I tend to cook with it and keep it by the stove.

I don't use that much butter so keeping it unrefrigerated is problematic.
But when you want to spread it on bread and it's hard as a rock, yikes!

Here's a link:

http://www.lehmans.com/shopping/prod...rd=butter+bell

or the tiny one:

http://tinyurl.com/ydcvcr

Jill

In article <[email protected]>,
Goomba <[email protected]> wrote:

> Ted Campanelli wrote:
> > Ted shuffled out of his cave and grunted these great (and sometimes not
> > so great) words of knowledge:
> >> I've been looking at butter keepers (such as the butter bell) and was
> >> wondering if there is much difference between brands or are they all
> >> basically the same?
> >>
> >> --Charlene
> >>
> >>
> >
> > They are pretty much all the same.
>
> I just want to make sure we're using the same terms to describe the same
> item?
> Butter keepers are those upside down cups that hold the inverted butter
> over a small amount of water, right? They are kept outside of the
> refrigerator so that the butter can remain soft.You have to replace the
> water every once in a while.
> Butter dishes, on the other hand, are (usually covered) dishes that hold
> a portion of butter and either go in the fridge between uses or remain
> on the counter if you desire.

Why does a butter keeper need water in it?
Butter does not dry out.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article <[email protected]>,
"jmcquown" <[email protected]> wrote:

> The water should be changed every week and the water should be cold but not
> icy. I love my butter bell
>
> Jill

I must have hinky water ‹ I was developing mold on the rim. ICK!

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/kilikini
(Send her a note!)

In article <[email protected]>,
"jmcquown" <[email protected]> wrote:

> I don't use that much butter so keeping it unrefrigerated is problematic.
> But when you want to spread it on bread and it's hard as a rock, yikes!

> Jill

I have a small round dish (3" diameter?) and I keep about 1-2 tbsp of
butter in it, unrefrigerated, for spreading. If it's been out for a few
days and I need butter for frying, I'll use it and replace it with
another tablespoon-size pat from the fridge. Lather, rinse, repeat.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/kilikini
(Send her a note!)

"jmcquown" wrote:
> Omelet wrote:
> > I tend to cook with it and keep it by the stove.

Why by the stove... I mostly use butter for cooking too but I keep it
in a covered glass butter dish in the fridge... butter doesn't need to
be soft for cooking... your knives can't be that dull and your wrists
that limp.

> I don't use that much butter so keeping it unrefrigerated is problematic.
> But when you want to spread it on bread and it's hard as a rock, yikes!

I add butter to already hot food, (veggies, baked/mashed potato, hot
cereal, waffles/pancakes, etc) so it quickly melts... the only times I
spread butter is on toast and warm crusty bread... slice a few thin
pats onto each slice, by the time I'm ready to spread it the butter is
soft. I don't ever remember spreading butter on soft bread... the
thought of butter slathered on untoasted wonder white and its ilk is
gack. I think the only time I want soft butter is for spreading on
matzo, but that's rare and on those few occasions 20 seconds per stick
on low in the nuker does the trick. This was one of those odd
mornings that I felt like breakfast (I very rarely eat breakfast),
decided to fry eggs, hacked off a thick pat of cold butter with the
spatuala and plopped it into the heated pan, by the time I put the
butter back in the fridge and got the eggs from the fridge the butter
was melted... four perfectly cooked over easys open faced on two
slices of rye toast. I just can't come up with any reason why I'd
need to regularly keep butter at room temperature.

In article <[email protected]>,
"jmcquown" <[email protected]> wrote:

> Omelet wrote:
> > In article <[email protected]>,
> > Goomba <[email protected]> wrote:
> >
> >> Ted Campanelli wrote:
> >>> Ted shuffled out of his cave and grunted these great (and sometimes
> >>> not so great) words of knowledge:
> >>>> I've been looking at butter keepers (such as the butter bell) and
> >>>> was wondering if there is much difference between brands or are
> >>>> they all basically the same?
> >>>>
> >>>> --Charlene
> >>>>
> >>>>
> >>>
> >>> They are pretty much all the same.
> >>
> >> I just want to make sure we're using the same terms to describe the
> >> same item?
> >> Butter keepers are those upside down cups that hold the inverted
> >> butter over a small amount of water, right?
> >
> > Why does a butter keeper need water in it?
> > Butter does not dry out.
>
> Butter BELLS are small crocks that have cold water in a cup around the
> central butter container to keep unrefrigerated butter from going rancid.
> They're designed to keep butter for up to 30 days sitting out on the
> counter. The idea is soft, spreadable butter that doesn't spoil. You keep
> it cool with water, it doesn't spoil.
>
> Jill

Hm, okay. I just use that covered silver butter dish and I've never had
butter go rancid. A cube usually only lasts two to three weeks. I tend
to cook with it and keep it by the stove.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Melba's Jammin' wrote:
> "jmcquown" wrote:
> > The water should be changed every week.
>
> I must have hinky water ‹ I was developing mold on the rim. *ICK!

I didn't know Kohler made butter bells... LOL

Sheldon wrote:
> "jmcquown" wrote:
>> I don't use that much butter so keeping it unrefrigerated is
>> problematic. But when you want to spread it on bread and it's hard
>> as a rock, yikes!
>
> I add butter to already hot food, (veggies, baked/mashed potato, hot
> cereal, waffles/pancakes, etc) so it quickly melts... the only times I
> spread butter is on toast and warm crusty bread... slice a few thin
> pats onto each slice, by the time I'm ready to spread it the butter is
> soft. I don't ever remember spreading butter on soft bread... the
> thought of butter slathered on untoasted wonder white and its ilk is
> gack.

Who said a word about untoasted Wonder white bread? Wasn't me.
Refrigerated cold butter doesn't spread well on whole wheat *toast*, which,
by the way, my mother was eating nearly every day. I like my butter bell.
Sue me.

Jill

Since I keep my thermostat at 63 degrees in the winter, my only problem
is spreading ROOM TEMP butter, not "keeping it".

LassChance

In article
<[email protected]>,
Sheldon <[email protected]> wrote:

> On Oct 30, 10:11?am, Omelet <ompome...@gmail.com> wrote:
> > In article <6mtn4dFinc2...@mid.individual.net>,
> >
> >
> >
> >
> >
> > ?Goomba <Goomb...@comcast.net> wrote:
> > > Ted Campanelli wrote:
> > > > Ted shuffled out of his cave and grunted these great (and sometimes not
> > > > so great) words of knowledge:
> > > >> I've been looking at butter keepers (such as the butter bell) and was
> > > >> wondering if there is much difference between brands or are they all
> > > >> basically the same?
> >
> > > >> --Charlene
> >
> > > > They are pretty much all the same.
> >
> > > I just want to make sure we're using the same terms to describe the same
> > > item?
> > > Butter keepers are those upside down cups that hold the inverted butter
> > > over a small amount of water, right? They are kept outside of the
> > > refrigerator so that the butter can remain soft.You have to replace the
> > > water every once in a while.
> > > Butter dishes, on the other hand, are (usually covered) dishes that hold
> > > a portion of butter and either go in the fridge between uses or remain
> > > on the counter if you desire.
> >
> > Why does a butter keeper need water in it?
> > Butter does not dry out.
>
>
> The water acts as a barrier; keeps bugs, dust, and odors out, also
> helps prevent oxidation... and butter consisting of approximately
> 10pct water it does indeed dry out.

Ok, but my covered butter dish seems to prevent that. Silver is
anit-bacterial.

I just don't see the point in adding water, that can get contaminated
even faster if it's exposed to the outside air.

It's like, ew.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama