Announcement
Collapse
No announcement yet.
Butter how do you store it?
Collapse
X
-
Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
- Likes 5
Comment
-
Club Member
- May 2020
- 2691
- Long Beach, CA
-
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Butter usually stays on the counter in my house unless it’s too hot outside. It has been my experience that unsalted butter will get moldy if left out for too long. Not the case with salted butter.
- Likes 3
Comment
-
Club Member
- Mar 2018
- 468
- Chandler, AZ
-
Weber Smoky Mountain 18” and 22”
DigiQ fan controller (WSM 22” has the attachment)
Nexgrill 6 burner gas grill (replaced original grates with GrillGrate grates)
Masterbuilt gas smoker
Turkey fryer (2)
Maverick ET-732 (2)
Even in summer in AZ our butter is just fine on the butter dish for a few days out of the fridge. A stick on the dish, one brick stored in the fridge and the rest in the freezer. My wife bakes a lot so butter is stored like it’s toilet paper in a covid quarantine...Last edited by synodog; August 16, 2020, 02:19 PM.
- Likes 5
Comment
-
Club Member
- Jun 2016
- 4134
- Rockland county New York
-
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
What a great thread.
I’ve always kept my butter in the fridge. And struggle with getting it warm enough to spread in a convenient time. Hate microwaving it.
The only thing I can add to this is that butter has milk solids in it. That is what makes it go rancid at room temperatures. If you cook it down to make ghee out of it than you eliminate the risk of having it go bad when stored on your counter.
Just my thoughts.
- Likes 2
Comment
-
rickgregory...stay safe up there in Seattle!
-
Steve - I guess I just don't believe all "OMG it will go rancid in a day or so" worry that people have. I mean, yes, if it's in the upper 90s for a long time, put it in the fridge... but then you don't really have a spreadability issue since leaving it out for 30 mins or so will soften it.
- 1 like
-
One stick in the counter storage container. It will go bad if not used in a week or so. I keep about a pound in the refrigerator for cooking and use the freezer for bulk storage. The frozen butter may be grated for biscuits and pie crusts with a coarse cheese grater. I buy unsalted for everything.
There must be some advantage to cool storage for butter, otherwise grocery stores would not use expensive cooler space to display the butter.
- Likes 1
Comment
-
We clarify our butter and leave it in the pantry. That gets the majority of the fats, water and other solids out so it has a much longer shelf life. It is much healthier for you also.
When we have regular butter on hand we keep it in the refrigerator, while our daughter keeps theirs on the counter. They go through it so fast it doesn't have time to go rancid.
I'm in the same camp as others. Have some specific for your wife and another for your likes. It doesn't take up that much counter space so why not?
- Likes 1
Comment
-
Club Member
- Nov 2017
- 7089
- Huntsville, Alabama
-
Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
We have a butter keeper on the counter, with one stick, which usually gets used within 3-4 days, and have no issues so far with it ever going bad. It makes for real butter that is easily spreadable, versus buying the tubs that mix in oil and such. All the rest is stored in the fridge. If baking, making sauces, etc, we pull sticks out of the fridge of course.
Interestingly, we did not start keeping it out until a few years ago, after discovering that my own mother and grandmother had done that all my life, and I just didn't pay attention... then I did some research, and found out it was just fine to do it if the butter will be consumed within a week or less, which is usually not an issue.Last edited by jfmorris; August 17, 2020, 04:53 AM.
Comment
-
Club Member
- Sep 2016
- 1341
- Spokane, WA
-
Weber 22" (4 of them)
Weber Ranch
Weber 26"
SNS Kettle
PK Grill (40+ years old)
Weber Jumbo Joe
Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
Slow n' Sear XL (2)
Slow n' Sear
http://completecarnivore.com is my site
In a little bowl on the counter. We use quite a bit of butter around here so a stick rarely last more than a couple days. I HATE not having spreadable butter for some toast or pancakes or waffles or whatever.
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment