Should butter be refrigerated Part-2
Posted: Fri Feb 17, 2006 6:38 pm
Well ?
Should it ?
Should it ?
Nomad wrote: Well ?
Should it ?
um yeah it can go rancid........
should peanut butter be refrigerated
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Should butter be refrigerated Part-2
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Should butter be refrigerated Part-2
Posted: Fri Feb 17, 2006 7:23 pm
Should butter be refrigerated Part-2
Posted: Fri Feb 17, 2006 7:41 pm
Kill me...No, no :-5 flippin butter part 2..!! I don't care what you do with it frezze it, leave it out, put it in the refrigerator... I hate butter..
Should butter be refrigerated Part-2
Posted: Fri Feb 17, 2006 7:43 pm
Butter...you can never really know too much
Should butter be refrigerated Part-2
Posted: Fri Feb 17, 2006 7:45 pm
Nomad wrote: Butter...you can never really know too much
better butter in the batter than margerine
better butter in the batter than margerine
Should butter be refrigerated Part-2
Posted: Fri Feb 17, 2006 7:53 pm
say that 1 time slow
Should butter be refrigerated Part-2
Posted: Fri Feb 17, 2006 7:55 pm
Nomad wrote: say that 1 time slow
took me 10 minutes was that slow enough for ya?
took me 10 minutes was that slow enough for ya?
Should butter be refrigerated Part-2
Posted: Fri Feb 17, 2006 8:05 pm
mrsK wrote: If you live in the climate I live in I would definately say yes,if you didn't refrigerate the stuff it would melt & dribble all over the bench top & down the cupboard doors onto the floor & all over the tiles.Possibly out the door as well & into the garden.
This could end up in a very nasty accident by slipping & falling and hitting your head on the tiles ,causing you to become concused & then thinking & dreaming about "Butter" for the rest of your life:-5
So to cut a long story short I would refrigerate it.
Now this is what Im talking about people !
This is better butter information. Well done koala ! :-6
This could end up in a very nasty accident by slipping & falling and hitting your head on the tiles ,causing you to become concused & then thinking & dreaming about "Butter" for the rest of your life:-5
So to cut a long story short I would refrigerate it.
Now this is what Im talking about people !
This is better butter information. Well done koala ! :-6
Should butter be refrigerated Part-2
Posted: Fri Feb 17, 2006 8:06 pm
Nomad wrote: Now this is what Im talking about people !
This is better butter information. Well done koala ! :-6
best butter banter by far.
This is better butter information. Well done koala ! :-6
best butter banter by far.
Should butter be refrigerated Part-2
Posted: Fri Feb 17, 2006 8:10 pm
minks wrote: best butter banter by far.
you win
you win
Should butter be refrigerated Part-2
Posted: Fri Feb 17, 2006 8:12 pm
Nomad wrote: you win
oooo is the game over.... *hangs head and shuffles home*
oooo is the game over.... *hangs head and shuffles home*
Should butter be refrigerated Part-2
Posted: Fri Feb 17, 2006 8:30 pm
mrsK wrote: Good for you Snooze good to see you take a stand
Dont encourage her. She takes everything thats not nailed down. :rolleyes:
Dont encourage her. She takes everything thats not nailed down. :rolleyes:
Should butter be refrigerated Part-2
Posted: Sat Feb 18, 2006 8:21 am
Q: What is the definition of butter?
A: Butter is a food product, which is made exclusively from milk, cream or both, with or without common salt, and containing at least 80 percent milkfat by weight.
Q: How many different types of butter are available in the U.S?
A: There are two main types of butter produced in the U.S. – sweet cream butter and cultured cream butter. The United States primarily produces sweet cream butter, which includes lightly salted, unsalted and whipped butter.
Lightly salted butter is the perfect ingredient for general cooking.
Unsalted butter is great for baking, creating flaky crusts and sweet treats with great taste and texture. Both lightly salted and unsalted butter are available in sticks for easy measuring when cooking or baking.
Whipped butter is whipped with air to make it light and fluffy and comes in tubs, making it an ideal table spread.
Cultured butter, a rich butter made from cultured cream, is popular in Europe and is now being produced in the U.S. It is available in most regions of the country. As with lightly salted and unsalted butter, it’s available in both sticks and tubs.
Q: What’s the difference between salted and unsalted butter?
A: Salt acts as a preservative and adds flavor to butter. Lightly salted butter is sometimes called "sweet cream butter," and is best used as a table butter and for general cooking needs. Unsalted butter, too, is "sweet butter," but is used mainly for baking. Although unsalted and salted butter may be specifically recommended for cooking or baking particular items, they can generally be substituted for one another.
Q: What’s the difference between butter and margarine?
A: Butter is a natural dairy product made by churning or shaking cream until it reaches a semisolid state. Margarine is made from a single oil, or blend of oils, including animal and vegetable fats.
Because butter is a natural product, its performance in cooking and baking is unduplicated, naturally enhancing food flavor and providing a creamy texture.
A: Butter is a food product, which is made exclusively from milk, cream or both, with or without common salt, and containing at least 80 percent milkfat by weight.
Q: How many different types of butter are available in the U.S?
A: There are two main types of butter produced in the U.S. – sweet cream butter and cultured cream butter. The United States primarily produces sweet cream butter, which includes lightly salted, unsalted and whipped butter.
Lightly salted butter is the perfect ingredient for general cooking.
Unsalted butter is great for baking, creating flaky crusts and sweet treats with great taste and texture. Both lightly salted and unsalted butter are available in sticks for easy measuring when cooking or baking.
Whipped butter is whipped with air to make it light and fluffy and comes in tubs, making it an ideal table spread.
Cultured butter, a rich butter made from cultured cream, is popular in Europe and is now being produced in the U.S. It is available in most regions of the country. As with lightly salted and unsalted butter, it’s available in both sticks and tubs.
Q: What’s the difference between salted and unsalted butter?
A: Salt acts as a preservative and adds flavor to butter. Lightly salted butter is sometimes called "sweet cream butter," and is best used as a table butter and for general cooking needs. Unsalted butter, too, is "sweet butter," but is used mainly for baking. Although unsalted and salted butter may be specifically recommended for cooking or baking particular items, they can generally be substituted for one another.
Q: What’s the difference between butter and margarine?
A: Butter is a natural dairy product made by churning or shaking cream until it reaches a semisolid state. Margarine is made from a single oil, or blend of oils, including animal and vegetable fats.
Because butter is a natural product, its performance in cooking and baking is unduplicated, naturally enhancing food flavor and providing a creamy texture.
Should butter be refrigerated Part-2
Posted: Sat Feb 18, 2006 8:29 am
Spectacular !
Butter than anything Ive seen yet !
Butter than anything Ive seen yet !
Should butter be refrigerated Part-2
Posted: Sat Feb 18, 2006 8:46 am
Butter should always be at room tempature for baking. 
Should butter be refrigerated Part-2
Posted: Sat Feb 18, 2006 8:55 am
Im working on Butter Part 3...The Early Years.
Should butter be refrigerated Part-2
Posted: Mon Feb 20, 2006 8:13 am
Nomad wrote: Im working on Butter Part 3...The Early Years.
Butter Part 3??? What could be butter than that?!:D
Butter Part 3??? What could be butter than that?!:D
Should butter be refrigerated Part-2
Posted: Mon Feb 20, 2006 11:06 am
Yummy butter spread for your bread.
Place 2 sticks of Real butter in a bowl. Let come to room tempature. Add 2 tablespoons of honey and teaspoon of cinnamon. Using a handmixer beat until light and fluffy.
:-6
Oh you will need to cover and put in fridge any unused portions.
Place 2 sticks of Real butter in a bowl. Let come to room tempature. Add 2 tablespoons of honey and teaspoon of cinnamon. Using a handmixer beat until light and fluffy.
:-6
Oh you will need to cover and put in fridge any unused portions.