Does anybody use a butter bell? (pancakes, pastry, syrup, taste)
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You let the butter sit at room temperature until it can be pressed down into the bell. But I agree, this is one of the inconveniences of a butter bell. The covered dish that holds a stick of butter as is, is much more convenient if it works for you. It does for me.
Temperatures in LA have been three digits for the past week. It dropped to a chilly 84 degrees last night when we had a spot of rain.
I cannot imagine keeping the butter out on the counter. I just take the butter out of the fridge a few minutes before I'm going to use it, then return it to the dairy compartment in the fridge as soon as I'm done. I've never even heard of a butter bell, know no one who owns one, and based on what I've read in this thread, it sounds like a lot of unnecessary fuss.
There is no way that the butter is properly spreadable after only a few minutes. I buy Kerrygold & just keep a slice off the block in a dish, & replenish it as it gets low.
The good thing about "stick" butter, is you can "kinda" measure out a portion for a recipe or whatever.
That's a good point. Speaking only for myself, I never use butter from my butter bell for any cooking or baking; I only use it for spreading on bread, corn on the cob etc.
I just use the stick from the fridge anytime I bake or am throwing a pat into a skillet or pan and it's just going to melt anyway.
In a prior thread, you guys convinced me to keep our butter on the counter instead of the fridge. Great idea - thank you
I'm using a standard porcelain butter dish with a porcelain top. It gets greasy on the outside, and I'm just waiting to drop and break it. The stick of butter inside gets gloppy looking after we've used some of the butter. It's not an airtight container.
I've read about butter bells. Care to share your pros and cons?
We had one. It didn't work (failed to keep butter fresh, splashed all over) but we kept it as a decorative item.
That's a good point. Speaking only for myself, I never use butter from my butter bell for any cooking or baking; I only use it for spreading on bread, corn on the cob etc.
I just use the stick from the fridge anytime I bake or am throwing a pat into a skillet or pan and it's just going to melt anyway.
We just scoop out the butter with one of our little metal measuring spoons. My wife has a trick when she's adding butter to dough doing that- she holds the measuring spoon over the bowl and heats the underside with one of those extension lighters. Drops right off and she can work it into the dough easily.
We just scoop out the butter with one of our little metal measuring spoons. My wife has a trick when she's adding butter to dough doing that- she holds the measuring spoon over the bowl and heats the underside with one of those extension lighters. Drops right off and she can work it into the dough easily.
Typically if I am putting butter into dough I'm making a cake or cookies and need more than just one or two tablespoons. The only thing I can think of that I would only need a little bit for is waffles, and I rarely make those. In that case I just eyeball the amount from the stick in the butter dish on the counter. It's already soft and the exact amount is not critical.
Typically if I am putting butter into dough I'm making a cake or cookies and need more than just one or two tablespoons. The only thing I can think of that I would only need a little bit for is waffles, and I rarely make those. In that case I just eyeball the amount from the stick in the butter dish on the counter. It's already soft and the exact amount is not critical.
We don't waste butter IN waffles. Butter goes ON 'em.
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