I was visiting some people for supper last night, and when I was looking in a cabinet for a plate, I came across a cabinet filled with food, and sitting inside there was an entire stick of butter, all wrapped up in the wax paper. I asked the lady of the house about this and she said she likes the butter to be soft when she goes to use it. Having never heard of this before, I thought I would ask the other foodies here if any of them also do this, and is it safe to not refrigerate sticks of butter.

I set mine out of the fridge to get soft before using it and freeze the rest.

On 12/25/2014 5:48 AM, wrote:
> I set mine out of the fridge to get soft before using it and freeze the rest.
>
I have a butter bell. The water keeps air out and it sits
on the counter just fine.

nancy

Nancy Young wrote:
>
> I have a butter bell. The water keeps air out and it sits
> on the counter just fine.

Even that is not necessary.

+1

Even in hot weather, most homes in hot places have AC, and if the temp in the
house is controlled, the butter will be fine. Putting it in the fridge, taking it out on a daily basis,
in, out, in, out.....silly beyond belief.

N.

On 12/25/2014 9:30 AM, Nancy2 wrote:
> +1
>
> Even in hot weather, most homes in hot places have AC, and if the temp in the
> house is controlled, the butter will be fine. Putting it in the fridge, taking it out on a daily basis,
> in, out, in, out.....silly beyond belief.
>
> N.
>

We like out butter firm so it stays in the fridge until needed. It may
come out when starting breakfast, but that is only about 15 minutes.
Maybe one or two in/outs a day. Not having it at preferred consistency
-- that would be silly.

"Michael OConnor" > wrote in message
...
> I was visiting some people for supper last night, and when I was looking
> in a cabinet for a plate, I came across a cabinet filled with food, and
> sitting inside there was an entire stick of butter, all wrapped up in the
> wax paper. I asked the lady of the house about this and she said she
> likes the butter to be soft when she goes to use it. Having never heard
> of this before, I thought I would ask the other foodies here if any of
> them also do this, and is it safe to not refrigerate sticks of butter.

I do store butter in the fridge, but not the one in use. That lives on my
counter except is very hot weather.



--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> I do store butter in the fridge, but not the one in use. That lives on my
> counter except is very hot weather.

I put the stick back in the fridge for overnight but take it out every
morning if I'm staying at home for the day. On work days it comes out
as soon as I get home. It's on a covered dish though, not set out in
the original wax paper wrap.

Never had any go bad but I've heard that the unsalted butter *can*
turn rancid if left out too long in hot weather. I use both and none
has ever gone bad here.

On 2014-12-25 7:49 AM, Gary wrote:

> I put the stick back in the fridge for overnight but take it out every
> morning if I'm staying at home for the day. On work days it comes out
> as soon as I get home. It's on a covered dish though, not set out in
> the original wax paper wrap.
>
> Never had any go bad but I've heard that the unsalted butter *can*
> turn rancid if left out too long in hot weather. I use both and none
> has ever gone bad here.
>
We leave butter in the cupboard all the time. We would not store a pound
of it in the fridge but a stick,1/4 pound in most households would last
a few days and at this time of year on North America it is likely to
stay solid and edible for some time.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> I do store butter in the fridge, but not the one in use. That lives on
>> my
>> counter except is very hot weather.
>
> I put the stick back in the fridge for overnight but take it out every
> morning if I'm staying at home for the day. On work days it comes out
> as soon as I get home. It's on a covered dish though, not set out in
> the original wax paper wrap.
>
> Never had any go bad but I've heard that the unsalted butter *can*
> turn rancid if left out too long in hot weather. I use both and none
> has ever gone bad here.

Nor has it for me!

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Michael OConnor" > wrote in message
> ...
>> I was visiting some people for supper last night, and when I was looking
>> in a cabinet for a plate, I came across a cabinet filled with food, and
>> sitting inside there was an entire stick of butter, all wrapped up in the
>> wax paper. I asked the lady of the house about this and she said she
>> likes the butter to be soft when she goes to use it. Having never heard
>> of this before, I thought I would ask the other foodies here if any of
>> them also do this, and is it safe to not refrigerate sticks of butter.
>
> I do store butter in the fridge, but not the one in use. That lives on my
> counter except is very hot weather.

Yes, me too. I never let my house get hot enough to melt it though. :-)

Cheri

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Michael OConnor" > wrote in message
>> ...
>>> I was visiting some people for supper last night, and when I was looking
>>> in a cabinet for a plate, I came across a cabinet filled with food, and
>>> sitting inside there was an entire stick of butter, all wrapped up in
>>> the wax paper. I asked the lady of the house about this and she said
>>> she likes the butter to be soft when she goes to use it. Having never
>>> heard of this before, I thought I would ask the other foodies here if
>>> any of them also do this, and is it safe to not refrigerate sticks of
>>> butter.
>>
>> I do store butter in the fridge, but not the one in use. That lives on
>> my counter except is very hot weather.
>
> Yes, me too. I never let my house get hot enough to melt it though. :-)

Not if I can help it either.

--
http://www.helpforheroes.org.uk/shop/

On 12/25/2014 10:27 AM, Cheri wrote:
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Michael OConnor" > wrote in message
>> ...
>>> I was visiting some people for supper last night, and when I was
>>> looking in a cabinet for a plate, I came across a cabinet filled with
>>> food, and sitting inside there was an entire stick of butter, all
>>> wrapped up in the wax paper. I asked the lady of the house about
>>> this and she said she likes the butter to be soft when she goes to
>>> use it. Having never heard of this before, I thought I would ask the
>>> other foodies here if any of them also do this, and is it safe to not
>>> refrigerate sticks of butter.
>>
>> I do store butter in the fridge, but not the one in use. That lives
>> on my counter except is very hot weather.
>
> Yes, me too. I never let my house get hot enough to melt it though. :-)
>
> Cheri

*I'd* melt before the butter did!

Jill

"jmcquown" > wrote in message
...
> On 12/25/2014 10:27 AM, Cheri wrote:
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Michael OConnor" > wrote in message
>>> ...
>>>> I was visiting some people for supper last night, and when I was
>>>> looking in a cabinet for a plate, I came across a cabinet filled with
>>>> food, and sitting inside there was an entire stick of butter, all
>>>> wrapped up in the wax paper. I asked the lady of the house about
>>>> this and she said she likes the butter to be soft when she goes to
>>>> use it. Having never heard of this before, I thought I would ask the
>>>> other foodies here if any of them also do this, and is it safe to not
>>>> refrigerate sticks of butter.
>>>
>>> I do store butter in the fridge, but not the one in use. That lives
>>> on my counter except is very hot weather.
>>
>> Yes, me too. I never let my house get hot enough to melt it though. :-)
>>
>> Cheri
>
> *I'd* melt before the butter did!
>
> Jill

Me too. LOL

Cheri

On Wednesday, December 24, 2014 10:53:19 PM UTC-8, Michael OConnor wrote:
> I was visiting some people for supper last night, and when I was looking in a
cabinet for a plate, I came across a cabinet filled with food, and sitting
inside there was an entire stick of butter, all wrapped up in the wax paper. I
asked the lady of the house about this and she said she likes the butter to be
soft when she goes to use it. Having never heard of this before, I thought I
would ask the other foodies here if any of them also do this, and is it safe to
not refrigerate sticks of butter.

Only if we are baking, e.g. cookies, do we leave sticks of butter out of the
fridge. But not from any reasoned policy.

I leave my butter out on the counter in a covered dish all the time. I use some every day, just
about, and even if I don't, it has never gotten rancid.

N.

On Thursday, December 25, 2014 8:27:12 AM UTC-6, Nancy2 wrote:
>
> I leave my butter out on the counter in a covered dish all the time. I use some every day, just
> about, and even if I don't, it has never gotten rancid.
>
> N.
>
>
Same here. The other three sticks of the opened pound stay in the 'fridge until one by one they are unwrapped and placed in the covered dish.

On Thursday, December 25, 2014 1:53:19 AM UTC-5, Michael OConnor wrote:
> is it safe to not refrigerate sticks of butter.

If it's salted butter it will last quite a long time at room temperature, I mean a week or two at least. I don't leave whole pounds out, but a stick is always out on the counter in a covered dish. It doesn't usually last more than a week, but even if it does it's fine. Wrapped in wax paper probably extends the time it will stay good since that will minimize exposure to air.

Bill Ranck
Blacksburg, VA

wrote:
>
> I came home late last night and in the nick of time remembered I had
> to make Brandy Butter to take with me to my daughters today. I
> grabbed half pound of same from fridge and stuck it on the counter. I
> forgot to turn the heating down last night, so it was warmer than
> usual.
>
> This a.m. when I went to make the brandy butter it was nearly liquid,

Butter sitting out overnight nearly turned to liquid? WTH temp do you
have your house set on?

On Thursday, December 25, 2014 9:14:14 AM UTC-6, Gary wrote:
> wrote:
> >
> > I came home late last night and in the nick of time remembered I had
> > to make Brandy Butter to take with me to my daughters today. I
> > grabbed half pound of same from fridge and stuck it on the counter. I
> > forgot to turn the heating down last night, so it was warmer than
> > usual.
> >
> > This a.m. when I went to make the brandy butter it was nearly liquid,
>
> Butter sitting out overnight nearly turned to liquid? WTH temp do you
> have your house set on?

Well spotted LOL

On Thu, 25 Dec 2014 12:22:01 -0400, wrote:

> On Thu, 25 Dec 2014 10:14:20 -0500, Gary > wrote:
>
> wrote:
> >>
> >> I came home late last night and in the nick of time remembered I had
> >> to make Brandy Butter to take with me to my daughters today. I
> >> grabbed half pound of same from fridge and stuck it on the counter. I
> >> forgot to turn the heating down last night, so it was warmer than
> >> usual.
> >>
> >> This a.m. when I went to make the brandy butter it was nearly liquid,
> >
> >Butter sitting out overnight nearly turned to liquid? WTH temp do you
> >have your house set on?
>
> I forgot to turn the heating, probably it was around 15C

Isn't 15C about 60F? How does butter melt or even get overly soft at
that temperature?


--
A kitchen without a cook is just a room.

In article >,
says...
>
> On Thu, 25 Dec 2014 10:14:20 -0500, Gary > wrote:
>
> wrote:
> >>
> >> I came home late last night and in the nick of time remembered I had
> >> to make Brandy Butter to take with me to my daughters today. I
> >> grabbed half pound of same from fridge and stuck it on the counter. I
> >> forgot to turn the heating down last night, so it was warmer than
> >> usual.
> >>
> >> This a.m. when I went to make the brandy butter it was nearly liquid,
> >
> >Butter sitting out overnight nearly turned to liquid? WTH temp do you
> >have your house set on?
>
> I forgot to turn the heating down, probably it was around 15C

15C is under 60 F, not warm enough to turn butter nearly liquid.

Janet UK

"Michael OConnor" > wrote in message
...
I was visiting some people for supper last night, and when I was looking in
a cabinet for a plate, I came across a cabinet filled with food, and sitting
inside there was an entire stick of butter, all wrapped up in the wax paper.
I asked the lady of the house about this and she said she likes the butter
to be soft when she goes to use it. Having never heard of this before, I
thought I would ask the other foodies here if any of them also do this, and
is it safe to not refrigerate sticks of butter.

====

I store mine on the counter in a small covered bowl. No refrigeration except
if I buy more than I'm using, I will store the pound packages in the fridge.

Cheri

On 12/25/2014 10:26 AM, Cheri wrote:
>
> "Michael OConnor" > wrote in message
> ...
> I was visiting some people for supper last night, and when I was looking
> in a cabinet for a plate, I came across a cabinet filled with food, and
> sitting inside there was an entire stick of butter, all wrapped up in
> the wax paper. I asked the lady of the house about this and she said she
> likes the butter to be soft when she goes to use it. Having never heard
> of this before, I thought I would ask the other foodies here if any of
> them also do this, and is it safe to not refrigerate sticks of butter.
>
> ====
>
> I store mine on the counter in a small covered bowl. No refrigeration
> except if I buy more than I'm using, I will store the pound packages in
> the fridge.
>
> Cheri

I buy butter when it's on sale (usually a BOGO) and store the pound
packages in the freezer. The stick of butter currently in use is in a
covered dish on the kitchen counter. I don't use it every day but I've
never had a problem with it going bad.

Jill

On 12/25/2014 12:53 AM, Michael OConnor wrote:
> I was visiting some people for supper last night, and when I was
> looking in a cabinet for a plate, I came across a cabinet filled with
> food, and sitting inside there was an entire stick of butter, all
> wrapped up in the wax paper. I asked the lady of the house about
> this and she said she likes the butter to be soft when she goes to
> use it. Having never heard of this before, I thought I would ask the
> other foodies here if any of them also do this, and is it safe to not
> refrigerate sticks of butter.

My butter stays refrigerated, but I leave one stick of butter on the
counter, so it stays at room temperature. Yesterday, I needed to butter
a pan, and I used the butter that was room temp. It is handy to have
around, and it gets used quickly enough.

Becca

In article >,
says...
>
> I was visiting some people for supper last night, and when I was looking in a cabinet for a plate, I came across a cabinet filled with food, and sitting inside there was an entire stick of butter, all wrapped up in the wax paper. I asked the lady of the house about this and she said she likes the butter to be soft when she goes to use it. Having never heard of this before, I thought I would ask the other foodies here if any of them also do this, and is it safe to not
refrigerate sticks of butter.

I store butter in the fridge but always keep the half pound of
butter in current use, out of the fridge in a covered dish so it's soft
and ready to spread or mix.

Janet UK

On Thursday, December 25, 2014 12:53:19 AM UTC-6, Michael OConnor wrote:
> I was visiting some people for supper last night, and when I was looking in a cabinet for a plate, I came across a cabinet filled with food, and sitting inside there was an entire stick of butter, all wrapped up in the wax paper. I asked the lady of the house about this and she said she likes the butter to be soft when she goes to use it. Having never heard of this before, I thought I would ask the other foodies here if any of them also do this, and is it safe to not refrigerate sticks of butter.

I leave mine in a covered dish on the counter, it is perfectly fine. I do not do this in the warm months, though.

I don't use a lot of butter. If I buy 3 lb. in a year, I'd be surprised.

The sticks live in my lowest crisper drawer. One half stick at a time I jam into a small Rubbermaid tub and that's my working stick.

If I need to soften it, well I'm not in so much of a hurry I can't wait a bit. Usually, tho, I just need a bit of it melted and then I just use my metal cup on a low burner.

My mom visited one time and was appalled that I didn't have a butter dish. Growing up in her house, that was one of the first parts of setting the table - take the butter out to soften, as they liked buttered bread with every meal. She presented me with a cheap glass butter dish which I eventually donated somewhere, it being one less thing to wash and find room for in the fridge.

I wouldn't want to give up counter space for one of those butter caddies. I guess they work OK but I don't know a soul who owns one.

On Wed, 24 Dec 2014 22:53:15 -0800 (PST), Michael OConnor
> wrote:

>I was visiting some people for supper last night, and when I was looking in a cabinet for a plate, I came across a cabinet filled with food, and sitting inside there was an entire stick of butter, all wrapped up in the wax paper. I asked the lady of the house about this and she said she likes the butter to be soft when she goes to use it. Having never heard of this before, I thought I would ask the other foodies here if any of them also do this, and is it safe to not refrigerate sticks of butter.

I guess it depends on the temperature of the room. Around here, for
at least 6 months of the year, "room temperature" might be anywhere
from 75 F (~24C) to 85F (~29C), depending on the outside temperatures
and the A/C, so that butter would be rather soft to the point of
sagging.

On the other hand, in large parts of the U.S. in the not that distant
past, rural homes often had a "spring house" and in it there were
masonry troughs in which butter and similar foodstuffs were kept cool.
I recall finding the disused spring house at my great-grandparents
farm and wondering for what it was used. Put another way, we did not
invent butter as a consequence of mechanical refrigeration.

"B. Server" > wrote in message
...
> On Wed, 24 Dec 2014 22:53:15 -0800 (PST), Michael OConnor
> > wrote:
>
>>I was visiting some people for supper last night, and when I was looking
>>in a cabinet for a plate, I came across a cabinet filled with food, and
>>sitting inside there was an entire stick of butter, all wrapped up in the
>>wax paper. I asked the lady of the house about this and she said she
>>likes the butter to be soft when she goes to use it. Having never heard
>>of this before, I thought I would ask the other foodies here if any of
>>them also do this, and is it safe to not refrigerate sticks of butter.
>
> I guess it depends on the temperature of the room. Around here, for
> at least 6 months of the year, "room temperature" might be anywhere
> from 75 F (~24C) to 85F (~29C), depending on the outside temperatures
> and the A/C, so that butter would be rather soft to the point of
> sagging.
>
> On the other hand, in large parts of the U.S. in the not that distant
> past, rural homes often had a "spring house" and in it there were
> masonry troughs in which butter and similar foodstuffs were kept cool.
> I recall finding the disused spring house at my great-grandparents
> farm and wondering for what it was used. Put another way, we did not
> invent butter as a consequence of mechanical refrigeration.

And if they didn't have that it was put down in the well. They had other
ways of "putting up" butter in the old days to keep it fresh. I don't know
the particulars but I have seen it mentioned in old cookbooks.