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Is It OK to Leave Butter on the Kitchen Counter?

I do that too, since I don't use the butter as much. And I don't use salted butter either. So this is the best way to do it.

Mar 02, 2015
plato2 in Features

Is It OK to Leave Butter on the Kitchen Counter?

that is true of the store bought stick butter, even of the whipped butter. The stick butter, it looks like, can last a century..It is the home made butter that goes raancid. I too live in CA, & do leave butter ion the counter, may be for a couple of days. But most of the time I keep it in the fridge as 8 oz. butter lasts me 2 months, as I don't use a lot of it. I love it, but use it sparingly. & when I make some at home, that needs to be used real fast, as that does not last long even in the fridge. That is why, whatever is left after a week, I turn into clarified butter (or ghee), which has a long shelf life, needs no refrigeration, & is great for deep frying...gives a much crispier fried stuff than any oil I gave ever used.

Feb 22, 2015
plato2 in Features

Is It OK to Leave Butter on the Kitchen Counter?

True, but then you are not making a gallon of mayo when you make some at home from the scratch. That is only a small quantity, & so does not last as long as the gallon jar of store bought mayo. & yes, you sure need to refrigerate it. although the salt & vinegar in it probably help in keeping some bacteria out.

Feb 22, 2015
plato2 in Features

Is It OK to Leave Butter on the Kitchen Counter?

By not letting it get too solid...and the water stays cool by evaporation...

Feb 21, 2015
plato2 in Features

Is It OK to Leave Butter on the Kitchen Counter?

The cover for butter will still allow the butter to come in contact with air & go rancid. And nuking too does not help, as repeated heating will spoil the butter faster. It melts it does not soften it, Einstein...

Feb 21, 2015
plato2 in Features

Is It OK to Leave Butter on the Kitchen Counter?

Regardless of the "room temperature," if you keep the butter submerged under water, like you do using the French butter crock or, the way we did in India, then it will last longer. Home churned butter ill go rancid faster than the yellow butter we buy in stick or bar form in the supermarket freezer section, & the salted butter lasts the longest. Changing the water also is another trick to prolong the shelf life of butter, as you have mentioned. And once it begins to go rancid, no need to throw it. Turn it into GHEE, aka CLARIFIED BUTTER. That will last a whole lot longer. that is how the people in the tropical countries use the butter when no refrigeration is available.

Feb 05, 2015
plato2 in Features

Easy Spinach Dal (Dhal, Dhall)

Just a few points. if what you are trying to make a Hindushati dall (Dal Indian way): The chana dal chickeas NOT split peas. (2)the turmeric is boiled along with the dal, & the amount mentioned here is way too much, (unless the turmeric used here is some concoction & mixted with fillers). (3)the vegetable too is boiled with the dal (4) the spices are not "fried" in butter, as butter does not do the job well. The fat of choice is Ghee (clarified butter) which has the temperature at which the whole cumin & whole spices get cooked to release the flavor, but oil is used too.) Once this dal is tempered with the spices fried in fat, dal is NEVER boiled. In fact, dal is cooked & kept. & when ready to be eaten, only whatever is to be consumed during a meal is reheated by bringing to a boil, & the freshly prepared temper (baghar/chhaunk/tadka as it is called in India) is added. It is this that gives the flavor & the taste It also makes it possible to used much less fat. Yes, individual portions get more ghee or butter added to it in the individual porton only, something like the Italians drizzle EVOO over hot food just before serving to enhace the flavor. This dish, on its own is very bland & FATLESS. The only fat is the one added during tempering, & that can be controlled. But the 8T of butter mentioned here is actually not a lot. The amount of dry dal makes so much of ready dish, that the fat peo porton comes down to actually barely 1 tsp to each portion, may be even less, which is much less than the body requirement if this is a part of the Indian styly meal in an Indian houshold. Happy eats...

Mar 11, 2013
plato2 in Recipes