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Old 04-01-2014, 12:48 PM
 
Location: UpstateNY
8,613 posts, read 7,843,441 times
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Luvark, I never knew about the leaving butter out thing until I went to Oregon from Miami. It's a Northern thing, at least to me. Up here I leave it out 24/7, but we blow through a stick of butter each week. What you might consider is taking it out in the morning and put in the fridge at night.

The only oils we use are olive, canola is poison. Google it. Frightening.
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Old 04-01-2014, 03:05 PM
 
508 posts, read 529,078 times
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Quote:
Originally Posted by Luvvarkansas View Post
(Condescending attitude noted)....Yes, I've heard of butter dishes. But I don't know how long butter can stay good sitting out at room temperature. Guess I need to research that.

But another reason to add an oil to the butter spread is to cut down on the saturated fat.
For virtually ever. If it goes bad, there won't be any doubt. If you're THAT worried about it, put out only half a stick at a time. I'm sorry you feel my attitude is "condescending", but this really IS something you shouldn't need to ask about.

Unless you are eating your butter with a spoon, your worries about fat intake of any sort are baseless.
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Old 04-01-2014, 06:23 PM
 
Location: Heart of Dixie
12,448 posts, read 10,186,344 times
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Quote:
Originally Posted by shh1313 View Post
Nufachal cheese, it's like cream cheese only less fat and calories and you can make it savory or with fresh fruit..
The American Neufchâtel cheese is made with milk, American cream cheese is made with milk and cream.
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Old 04-01-2014, 07:02 PM
 
Location: Montreal, Quebec
15,087 posts, read 11,552,966 times
Reputation: 9700
Quote:
Originally Posted by CCc girl View Post
Luvark, I never knew about the leaving butter out thing until I went to Oregon from Miami. It's a Northern thing, at least to me. Up here I leave it out 24/7, but we blow through a stick of butter each week. What you might consider is taking it out in the morning and put in the fridge at night.

The only oils we use are olive, canola is poison. Google it. Frightening.
I used to leave it out in an antique, complicated, roll-top butter dish and Sushi the Siamese figured it out in no time flat! I had trouble opening it at first!
Every morning, I would find it licked clean.
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Old 04-01-2014, 07:05 PM
 
5,562 posts, read 4,422,465 times
Reputation: 10913
Quote:
Originally Posted by Luvvarkansas View Post
(Condescending attitude noted)....Yes, I've heard of butter dishes. But I don't know how long butter can stay good sitting out at room temperature. Guess I need to research that.

But another reason to add an oil to the butter spread is to cut down on the saturated fat.
We used to leave butter out all the time. Maybe it took a week or so to finish a stick.

I don't do that now, since we don't eat a lot of butter. But when I want toast or English muffin with butter, I just put the butter dish (old Pyrex) in the micro for a few seconds.
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Old 04-01-2014, 07:09 PM
 
6,319 posts, read 5,389,492 times
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I mostly gave up yellow grease.

I never have it on sandwiches.

If I do have it, I prefer Western Star Butter which is Australian and the best.

I use virgin olive oil for dipping and pouring, canola for frying.

I don't fry much. I use the spray most times.
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Old 04-01-2014, 07:32 PM
 
Location: Oceania
8,623 posts, read 5,917,408 times
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Quote:
Originally Posted by Luvvarkansas View Post
(Condescending attitude noted)....Yes, I've heard of butter dishes. But I don't know how long butter can stay good sitting out at room temperature. Guess I need to research that.

But another reason to add an oil to the butter spread is to cut down on the saturated fat.

How much butter are you ingesting? I've had 2 sticks in my fridge for forever as I made brownies last summer. Butter or margarine spreads should not be a consideration if you are worried about any fats and butter would actually be best if you absolutely need one as it is simply churned cream.
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Old 04-01-2014, 07:51 PM
 
Location: Michigan
2,198 posts, read 2,156,914 times
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I would use grapeseed. Maybe a little olive oil too, but probably not too much or the nutty/spicy flavor might overpower it. Avocado oil would probably work well too.
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Old 04-02-2014, 11:36 AM
 
4,749 posts, read 6,175,782 times
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Quote:
Originally Posted by Sojj View Post
I'm sorry you feel my attitude is "condescending", but this really IS something you shouldn't need to ask about.
Ok, No. 1 - I'm not a very good cook and am just now learning many things I should have learned 30 years ago.

No. 2 - No one in my family ever used butter when I was growing up, so I just had no idea it could be left out.

No. 3 - I wasn't aware that there were rules posted anywhere prohibiting certain subjects. I mean, hey, if we can't ask a simple question and get a friendly answer, then why even come here?

While it is true that just about any question we have about food we could do a google search on and eventually come up with an answer, one of the purposes of posting on a board like this is the social interaction and camaraderie. And sometimes anecdotal evidence, while not acceptable to a scientific researcher, is more valuable than the government's "guidelines" or whatever else we may be discussing. I really love to hear of other people's actual, real-life experiences.

So if my questions are just absolutely too forehead-slappingly dumb for you, just put me on your ignore list or something.

Now, to the ones who answered in a friendly manner....I'm trying just leaving the butter out on the counter for now to see if that works for me. I'll start with a half stick at a time. It's a little "melty" at the bottom right now, because I keep my house warmer than most people in warm weather....I wouldn't be able to pay the electric bill if I didn't! But I did do some research and found that it can stay out at least 10 days.....some people say longer.

Now for frying, I'm going to drop the canola oil and try peanut oil. I also use veg. oil in my cornbread....is peanut oil a neutral enough flavor for that? And are there GMO or hydrogenation concerns with peanut oil? (yes, I know, I could find all that info through a google search....eventually. But I never would have known about canola oil's problems without coming here, so all you who are knowledgable about oils, lay it on me.)
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Old 04-02-2014, 12:06 PM
 
Location: Richardson, TX
10,207 posts, read 16,780,008 times
Reputation: 24878
I have a butter bell.

It looks like this:

Mrs. Anderson's Baking Ceramic Better Butter Keeper - Rakuten.com Shopping

They are inexpensive and they bridge the gap for the people who aren't comfortable leaving the stick on the counter. You put cool water in the reservoir, and softened butter in the "bell." The water keeps the butter the perfect spreading temperature. I change the water every day or so.
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