ATTENTION RESTAURANTS! Butter does not need refrigeration.

[Fanatical Meat]

What about bread?

That should come with good olive oil

 

[sdifox]

That should come with good olive oil

I like butter on bread more than olive oil.

 

[Fanatical Meat]

I like butter on bread more than olive oil.

Good olive oil that has been seasoned?
You Monster!

 

[sdifox]

Good olive oil that has been seasoned?
You Monster!

Call me crazy. I used to eat butter with a bit of sugar.

 

[nakedfrog]

This is how it went down.
I made some cookies and I didn’t realize I had two sticks in the freezer. New unsalted box goes into the freezer.
I use all but a tablespoon or two of the unsalted butter.
She uses that unsalted butter the next morning.
I pick up proper salted butter, she continues to use the unsalted.
Later during the week she takes a stick of unsalted butter out of the freezer.

She had a weird aversion to salt but it was mostly fixed by some bloodwork she had done and being low on iodine(?). Doctor recommended she have more salt.

1) Movie reference
2) Freezing butter?!?

 

[lxskllr]

Freezing butter is supposed to keep it better for long term storage.

 

[shortylickens]

Freezing butter is supposed to keep it better for long term storage.

OK so I have to ask: Have you ever worked in a restaurant?

 

[lxskllr]

Used to work in a bakery. Fun fact; I considered doing it professionally. Glad I didn't.

 

[Fanatical Meat]

1) Movie reference
2) Freezing butter?!?

Yeah easier long term storage. Only two people in my household.
Plus gets it out of the more frequently used fridge space.

 

[sdifox]

OK so I have to ask: Have you ever worked in a restaurant?

I have. It is especially fun to make schnitzel dipping pork in ice cold milk and then bread it while standing in the walk in fridge.

 

[snoopy7548]

I must be a psychopath because I only buy unsalted butter. Tastes just fine on toast to me.

 

[Kaido]

If the Mustang is a sports car then my Mercedes C-class cabriolet must also, by definition, be a sports car. Yes, I've actually had this conversation with a guy I know. He doesn't think my car is a sports car.

Big engine? Check.

Looks cool? Check.

I'd say it's a sports car!

 

[Kaido]

If you need butter at a restaurant, then you are not eating at good restaurants. Sufficient butter should be cooked inside the food to begin with.

Bread? Toast? Bagels? Pancakes? Baked potatoes?

Compound butter on a steak? Honey butter on dinner rolls? Parmesan butter on crostini? Garlic butter on bruschetta? Whipped butter on French bread?

 

[Fanatical Meat]

I must be a psychopath because I only buy unsalted butter. Tastes just fine on toast to me.

You Monster

 

[Fanatical Meat]

Bread? Toast? Bagels? Pancakes? Baked potatoes?

Compound butter on a steak? Honey butter on dinner rolls? Parmesan butter on crostini? Garlic butter on bruschetta? Whipped butter on French bread?

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I was going to say steak or baked potato particularly the steakhouse kind
I’m sure butter on steak is wonderful just too decadent for me.

 

[sdifox]

I must be a psychopath because I only buy unsalted butter. Tastes just fine on toast to me.

for eating I get salted. For cooking unsalted. I have 4 lbs of butter in my fridge.

 

[sactoking]

I must be a psychopath because I only buy unsalted butter. Tastes just fine on toast to me.

People who "cook" use salted butter. People who cook use unsalted butter.

If something needs salt you should add it to taste.

 

[DigDog]

i'm kinda on the fence here. Butter can happily last for [much longer than you think it can] in normal room temp, but, i prefer chilled butter to eat, AND to spread. It may be harder to spread it, but i prefer the flvour/texture of cold butter than room-temp.

In cooking, there is a substantial difference in how cold or warm butters behave.

 

[Scarpozzi]

Butter should be kept cold so it does combust like it did in the great butter fire of 1999.....it killed lots of people.

 

[Fanatical Meat]

i'm kinda on the fence here. Butter can happily last for [much longer than you think it can] in normal room temp, but, i prefer chilled butter to eat, AND to spread. It may be harder to spread it, but i prefer the flvour/texture of cold butter than room-temp.

In cooking, there is a substantial difference in how cold or warm butters behave.

Well said

 

[dullard]

What about bread?

The bread recipe itself should have so much butter that it oozes butter and no more is needed.

 

[dullard]

Bread? Toast? Bagels? Pancakes? Baked potatoes?

Compound butter on a steak? Honey butter on dinner rolls? Parmesan butter on crostini? Garlic butter on bruschetta? Whipped butter on French bread?

If you are eating at a good restaurant, that should all be there already. No butter should need to be added by the customer.

 

[Homerboy]

You know how hot kitchens are? If they left butter out they'd be pouring your butter onto your table.

 

[Perknose]

I can go either way with butter.

TMI, cowboy!

 

[Fritzo]

lol you try telling food inspectors that you can leave butter outside the fridge.

Butter is not classified as a refrigerated food to health inspectors. It can be kept out. However, this is only true of REAL butter that is around 80% butterfat. Crappy American butter tends to have a lot of milk solids in it that can get a sour taste if left out for too long. I tend to use only Irish or French butter (or make my own...it's very easy if you have a stand mixer or a food processor).

To make your own butter:
- add 2 cups of heavy cream (make sure it's pure cream, with no additives) to a mixer or food processor.
- whip at medium speed for 5-7 minutes
- You'll see the transformation- it'll turn to whipped cream, then the water will start to break from the fat, it'll clump, and poof- you have butter!
- Separate the butter from the liquid (which is buttermilk- make pancakes!). Rinse the butter well with with cold water.
- Season with salt, or add garlic, herbs, lemon, whatever you want for a compound butter
- Form into a ball and wrap it with a cloth. Twist the cloth to squeeze out any remaining water.

There you go! You now have about $5 worth of French butter