One of the things I hate about the warmer weather is soft butter. Yup, I
could put it in the fridge, but then it would be hard.

I am SO fussy, 'cause when it's too hard it's difficult to spread

--
E.

I was watching Alton Brown on Good Eats the other night and he mentioned a
fix for that. If you have a whip attachment on your blender you can place
small cuts of stick butter and use the whip attachment to whip air into the
butter. He says that even at frig temperature the butter will be easy to
spread.

On 2006-08-03, elaine > wrote:

> I am SO fussy, 'cause when it's too hard it's difficult to spread

Nuke it for 10-20 secs, depending on your microwave.

nb

elaine wrote:
> One of the things I hate about the warmer weather is soft butter. Yup, I
> could put it in the fridge, but then it would be hard.
>
> I am SO fussy, 'cause when it's too hard it's difficult to spread
>
> --
> E.

Yap yap, that's definitely a very important factor..

Usually when just out of the fridge, I slice it very thinly, and then
into short strips, and then put the butter strips on bread/toast
surface with average density....!

nancree wrote:
> dee wrote:
> > elaine wrote:
> > > One of the things I hate about the warmer weather is soft butter. Yup, I
> > > could put it in the fridge, but then it would be hard.
> > >
> > > I am SO fussy, 'cause when it's too hard it's difficult to spread
> > >
> > > --
> > > E.
> >
> > Yap yap, that's definitely a very important factor..
> >
> > Usually when just out of the fridge, I slice it very thinly, and then
> > into short strips, and then put the butter strips on bread/toast
> > surface with average density....!
> ----------
> I finally caved in and ordered one of those "Butter Keeper"s that are
> offered in the Vermont Country Store Catalog. And I love it! I only
> put about 1/3 of a stick in at one time. (your amount may vary--I don't
> use butter that much). It is a white ceramic box with a lid. You lift
> up the lid, and there is an empty compartment into which you squash
> some butter. Then you put a very small amount of water in the bottom of
> the "box", put the lid back and voila! it keeps your butter at a
> spreadable texture. The slow evaporation of the small amount of water
> helps keep it cool. The cost was very reasonable, about $10. It's one
> of those gadgets that really do work.
>
> Their phone number is 1-802-362-8440.
> Web: www.vermontcountrystore.com
>
> Hope you like it as much as I do.
> Cheers,
> Nancree
---------
Here's a photo of the butter keeper.
tinyurl.com

http://www.vermontcountrystore.com/

tinyurl

itemID=8133&itemType=PRODUCT&path=1%2C2%2C6%2C45%2 C226&KickerID=118&KICKER

nancree wrote:
> dee wrote:
>> elaine wrote:
>>> One of the things I hate about the warmer weather is soft butter.
>>> Yup, I could put it in the fridge, but then it would be hard.
>>>
>>> I am SO fussy, 'cause when it's too hard it's difficult to spread
>>>
>>> --
>>> E.
>>
>> Yap yap, that's definitely a very important factor..
>>
>> Usually when just out of the fridge, I slice it very thinly, and then
>> into short strips, and then put the butter strips on bread/toast
>> surface with average density....!
> ----------
> I finally caved in and ordered one of those "Butter Keeper"s that are
> offered in the Vermont Country Store Catalog. And I love it! I only
> put about 1/3 of a stick in at one time. (your amount may vary--I
> don't
> use butter that much). It is a white ceramic box with a lid. You
> lift
> up the lid, and there is an empty compartment into which you squash
> some butter. Then you put a very small amount of water in the bottom
> of
> the "box", put the lid back and voila! it keeps your butter at a
> spreadable texture. The slow evaporation of the small amount of water
> helps keep it cool. The cost was very reasonable, about $10. It's one
> of those gadgets that really do work.
>
It's a Butter Bell! I love mine, too. Caveat, however, change the water
frequently. And if you don't have air-conditioning absolutely forget about
it unless you live in the arctic these day or if you want a puddle of butter


Jill
> Their phone number is 1-802-362-8440.
> Web: www.vermontcountrystore.com
>
> Hope you like it as much as I do.
> Cheers,
> Nancree

nancree wrote:
> nancree wrote:
> > dee wrote:
> > > elaine wrote:
> > > > One of the things I hate about the warmer weather is soft butter. Yup, I
> > > > could put it in the fridge, but then it would be hard.
> > > >
> > > > I am SO fussy, 'cause when it's too hard it's difficult to spread
> > > >
> > > > --
> > > > E.
> > >
> > > Yap yap, that's definitely a very important factor..
> > >
> > > Usually when just out of the fridge, I slice it very thinly, and then
> > > into short strips, and then put the butter strips on bread/toast
> > > surface with average density....!
> > ----------
> > I finally caved in and ordered one of those "Butter Keeper"s that are
> > offered in the Vermont Country Store Catalog. And I love it! I only
> > put about 1/3 of a stick in at one time. (your amount may vary--I don't
> > use butter that much). It is a white ceramic box with a lid. You lift
> > up the lid, and there is an empty compartment into which you squash
> > some butter. Then you put a very small amount of water in the bottom of
> > the "box", put the lid back and voila! it keeps your butter at a
> > spreadable texture. The slow evaporation of the small amount of water
> > helps keep it cool. The cost was very reasonable, about $10. It's one
> > of those gadgets that really do work.
> >
> > Their phone number is 1-802-362-8440.
> > Web: www.vermontcountrystore.com
> >
> > Hope you like it as much as I do.
> > Cheers,
> > Nancree
> ---------
> Here's a photo of the butter keeper.
> tinyurl.com
>
> http://www.vermontcountrystore.com/
>
> tinyurl
>
> itemID=8133&itemType=PRODUCT&path=1%2C2%2C6%2C45%2 C226&KickerID=118&KICKER

Looks like a neat gadget.

jmcquown wrote:
> nancree wrote:
> > dee wrote:
> >> elaine wrote:
> >>> One of the things I hate about the warmer weather is soft butter.
> >>> Yup, I could put it in the fridge, but then it would be hard.
> >>>
> >>> I am SO fussy, 'cause when it's too hard it's difficult to spread
> >>>
> >>> --
> >>> E.
> >>
> >> Yap yap, that's definitely a very important factor..
> >>
> >> Usually when just out of the fridge, I slice it very thinly, and then
> >> into short strips, and then put the butter strips on bread/toast
> >> surface with average density....!
> > ----------
> > I finally caved in and ordered one of those "Butter Keeper"s that are
> > offered in the Vermont Country Store Catalog. And I love it! I only
> > put about 1/3 of a stick in at one time. (your amount may vary--I
> > don't
> > use butter that much). It is a white ceramic box with a lid. You
> > lift
> > up the lid, and there is an empty compartment into which you squash
> > some butter. Then you put a very small amount of water in the bottom
> > of
> > the "box", put the lid back and voila! it keeps your butter at a
> > spreadable texture. The slow evaporation of the small amount of water
> > helps keep it cool. The cost was very reasonable, about $10. It's one
> > of those gadgets that really do work.
> >
> It's a Butter Bell! I love mine, too. Caveat, however, change the water
> frequently. And if you don't have air-conditioning absolutely forget about
> it unless you live in the arctic these day or if you want a puddle of butter
>
>
> Jill
> > Their phone number is 1-802-362-8440.
> > Web: www.vermontcountrystore.com
> >
> > Hope you like it as much as I do.
> > Cheers,
> > Nancree
Here's a photo of it:
http://tinyurl.com/lkdqt

Nancree

nancree wrote:
> jmcquown wrote:
> > nancree wrote:
> > > dee wrote:
> > >> elaine wrote:
> > >>> One of the things I hate about the warmer weather is soft butter.
> > >>> Yup, I could put it in the fridge, but then it would be hard.
> > >>>
> > >>> I am SO fussy, 'cause when it's too hard it's difficult to spread
> > >>>
> > >>> --
> > >>> E.
> > >>
> > >> Yap yap, that's definitely a very important factor..
> > >>
> > >> Usually when just out of the fridge, I slice it very thinly, and then
> > >> into short strips, and then put the butter strips on bread/toast
> > >> surface with average density....!
> > > ----------
> > > I finally caved in and ordered one of those "Butter Keeper"s that are
> > > offered in the Vermont Country Store Catalog. And I love it! I only
> > > put about 1/3 of a stick in at one time. (your amount may vary--I
> > > don't
> > > use butter that much). It is a white ceramic box with a lid. You
> > > lift
> > > up the lid, and there is an empty compartment into which you squash
> > > some butter. Then you put a very small amount of water in the bottom
> > > of
> > > the "box", put the lid back and voila! it keeps your butter at a
> > > spreadable texture. The slow evaporation of the small amount of water
> > > helps keep it cool. The cost was very reasonable, about $10. It's one
> > > of those gadgets that really do work.
> > >
> > It's a Butter Bell! I love mine, too. Caveat, however, change the water
> > frequently. And if you don't have air-conditioning absolutely forget about
> > it unless you live in the arctic these day or if you want a puddle of butter
> >
> >
> > Jill
> > > Their phone number is 1-802-362-8440.
> > > Web: www.vermontcountrystore.com
> > >
> > > Hope you like it as much as I do.
> > > Cheers,
> > > Nancree
> Here's a photo of it:
> http://tinyurl.com/lkdqt
>
> Nancree
http://www.vermontcountrystore.com/j...rID=118&KICKER

My butter bell annoys me. The butter falls out of the bell and is usually
floating in the water... just the tip of what is hanging out of the lid that
is. I can pick up the lid and the butter basically stays in the lid, but
then it has water on it. Can't flip the lid over as the water will really
get mixed up with the butter. Can't really shake it off as the butter will
shake out. Try dabbing it on paper towels, but then the butter comes out on
the paper towels. I've tried really spreading it on the sides of the bell
and still it falls down. I wonder if the top gets warm enough that the
butter slides down. I do air condition my house to 76. Not sure I like the
thing.

Lynne

"nancree" > wrote in message
ups.com...
>
> dee wrote:
>> elaine wrote:
>> > One of the things I hate about the warmer weather is soft butter. Yup,
>> > I
>> > could put it in the fridge, but then it would be hard.
>> >
>> > I am SO fussy, 'cause when it's too hard it's difficult to spread
>> >
>> > --
>> > E.
>>
>> Yap yap, that's definitely a very important factor..
>>
>> Usually when just out of the fridge, I slice it very thinly, and then
>> into short strips, and then put the butter strips on bread/toast
>> surface with average density....!
> ----------
> I finally caved in and ordered one of those "Butter Keeper"s that are
> offered in the Vermont Country Store Catalog. And I love it! I only
> put about 1/3 of a stick in at one time. (your amount may vary--I don't
> use butter that much). It is a white ceramic box with a lid. You lift
> up the lid, and there is an empty compartment into which you squash
> some butter. Then you put a very small amount of water in the bottom of
> the "box", put the lid back and voila! it keeps your butter at a
> spreadable texture. The slow evaporation of the small amount of water
> helps keep it cool. The cost was very reasonable, about $10. It's one
> of those gadgets that really do work.
>
> Their phone number is 1-802-362-8440.
> Web: www.vermontcountrystore.com
>
> Hope you like it as much as I do.
> Cheers,
> Nancree
>

"Abe" > wrote

> It's a solution in search of a problem. Need to soften some butter?
> Ten to fifteen seconds in the microwave and voila! Done!

There's a difference between room temperature butter and
semi melted butter. If it doesn't bother you, no problem.

nancy

"King's Crown" > wrote

> and still it falls down. I wonder if the top gets warm enough that the
> butter slides down. I do air condition my house to 76. Not sure I like
> the thing.

I've been keeping my butter in the refrigerator during the
summer months. Just the hottest days. Mine doesn't fall out,
but it's still too soft for my taste. Most of the year this hasn't been
a problem.

nancy

In article >, "elaine" >
wrote:

> One of the things I hate about the warmer weather is soft butter. Yup, I
> could put it in the fridge, but then it would be hard.
>
> I am SO fussy, 'cause when it's too hard it's difficult to spread

Why not just use whipped butter for those situations where you want to
spread it on something? Alternatively, use thin slices of stick butter
and let them sit for a minute or two prior to spreading, which is what I
do. If I am having toast, I take the butter out of the fridge and slice
off as much as I need then I put the bread in the toaster, then when the
toast is ready, I adorn each slice with butter and let it melt briefly
before spreading. This works fine for me. Of course, these days, I avoid
using butter because its so intensely fattening, so I use Smart Balance
which works great on bread or potatoes without having the artery
clogging feature of butter.

"Nancy Young" > wrote in message
...
>
> "Abe" > wrote
>
>> It's a solution in search of a problem. Need to soften some butter?
>> Ten to fifteen seconds in the microwave and voila! Done!
>
> There's a difference between room temperature butter and
> semi melted butter. If it doesn't bother you, no problem.
>
> nancy

Exactly! And when I butter my toast, I like it to be just right --
"spreadable" -- not slipping of the toast.

But perhaps that's another topic

Elaine

"jmcquown" > wrote in message
.. .
> nancree wrote:
>> dee wrote:
>>> elaine wrote:
>>>> One of the things I hate about the warmer weather is soft butter.
>>>> Yup, I could put it in the fridge, but then it would be hard.
>>>>
>>>> I am SO fussy, 'cause when it's too hard it's difficult to spread
>>>>
>>>> --
>>>> E.
>>>
>>> Yap yap, that's definitely a very important factor..
>>>
>>> Usually when just out of the fridge, I slice it very thinly, and then
>>> into short strips, and then put the butter strips on bread/toast
>>> surface with average density....!
>> ----------
>> I finally caved in and ordered one of those "Butter Keeper"s that are
>> offered in the Vermont Country Store Catalog. And I love it! I only
>> put about 1/3 of a stick in at one time. (your amount may vary--I
>> don't
>> use butter that much). It is a white ceramic box with a lid. You
>> lift
>> up the lid, and there is an empty compartment into which you squash
>> some butter. Then you put a very small amount of water in the bottom
>> of
>> the "box", put the lid back and voila! it keeps your butter at a
>> spreadable texture. The slow evaporation of the small amount of water
>> helps keep it cool. The cost was very reasonable, about $10. It's one
>> of those gadgets that really do work.
>>
> It's a Butter Bell! I love mine, too. Caveat, however, change the water
> frequently. And if you don't have air-conditioning absolutely forget
> about
> it unless you live in the arctic these day or if you want a puddle of
> butter
>
>
> Jill
>> Their phone number is 1-802-362-8440.
>> Web: www.vermontcountrystore.com
>>
>> Hope you like it as much as I do.
>> Cheers,
>> Nancree

Thanks for the info. I do have air conditioning, but in this hot weather,
my butter is still way to soft.

E.

"elaine" > wrote

> "Nancy Young" > wrote

>> There's a difference between room temperature butter and
>> semi melted butter. If it doesn't bother you, no problem.

> Exactly! And when I butter my toast, I like it to be just right --
> "spreadable" -- not slipping of the toast.

(laugh) Precisely!

nancy

Stan Horwitz wrote:
>
Alternatively, use thin slices of stick butter
> and let them sit for a minute or two prior to spreading, which is what I
> do. If I am having toast, I take the butter out of the fridge and slice
> off as much as I need then I put the bread in the toaster, then when the
> toast is ready, I adorn each slice with butter and let it melt briefly
> before spreading.

This is exactly what I do, Stan. I have one of those butter bells and
gave up using it almost immediately for several reasons: I don't eat
toast with butter all that often, I don't want a cluttered counter, and
most importantly, I found that I tend to use more butter if the butter
is soft and spreadable. If I shave off thin pats and place immediately
on hot toast, I use a lot less, which is of course, a bit better for
you.

I don't use butter on bread/rolls either, but since a lot of people do
I just take a stick of butter out of the fridge an hour or so before
dinner when we're having people over.

Sandy

Sandy wrote:
> Stan Horwitz wrote:
> >
> Alternatively, use thin slices of stick butter
> > and let them sit for a minute or two prior to spreading, which is what I
> > do. If I am having toast, I take the butter out of the fridge and slice
> > off as much as I need then I put the bread in the toaster, then when the
> > toast is ready, I adorn each slice with butter and let it melt briefly
> > before spreading.
>
> This is exactly what I do, Stan. I have one of those butter bells and
> gave up using it almost immediately for several reasons: I don't eat
> toast with butter all that often, I don't want a cluttered counter, and
> most importantly, I found that I tend to use more butter if the butter
> is soft and spreadable. If I shave off thin pats and place immediately
> on hot toast, I use a lot less, which is of course, a bit better for
> you.
>
> I don't use butter on bread/rolls either, but since a lot of people do
> I just take a stick of butter out of the fridge an hour or so before
> dinner when we're having people over.
>
> Sandy

Could also consider this: http://www.lurpakspreadable.co.uk/