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/ck/ - Food & Cooking

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5361396 No.5361396[DELETED]  [Reply] [Original]

Do you refrigerate butter?

Why?

>> No.5361397

I refrigerate the box of 4 sticks, having taken one out to sit on the counter in a small tupperware container since I don't have a butter dish.

I refrigerate them to make them last longer.

I leave one out so it is spreadable when I need it.

>> No.5361405

>>5361396

Yes and no. I refrigerate most of the butter I have because I cannot use it fast enough before it goes bad. But, I always leave one block of it out at room temp so it's more easily spreadable.

>> No.5361419

I live in burgerland, so I refrigerate it. But I'm a shame to my people, since a pound of butter will last me months.

>> No.5361424

I buy burr in bulk when it's on sale. Freeze the bulk of it, keep one 4-pack in the fridge, and from that 4-pack I keep one stick on the counter in a buyer dish because it's easier to spread when it's room temp.

>> No.5361425

>>5361424
Fucking auto correct.

Burr=butter

>> No.5361428

how long will a stick last on the counter?

I think mine get used before a week and never seemed off

>> No.5361438

i very rarely need to spread butter so i put it in the fridge most of the time. don't eat much bread unless i'm at a restaurant, just use butter to cook with.

if i buy really delicious butter that is exclusively for bread then yeah i'll keep it out and buy a nice loaf to go with it.

>> No.5361442

>>5361425

If it makes you feel any better, butter in french is "le beurre."

>> No.5361445

>>5361442
>butter in french is "the butter"

>> No.5361446

>keep butter at room temp
>notice one day it's a slightly different color
>smell it
>smells different, not bad, but more "potent"
>try some
>delicious

what have i discovered

>> No.5361447

>>5361428
>how long will a stick last on the counter?

depends on the temperature, but it easily lasts a week in my experience, even in a warm climate.

>> No.5361449

>>5361446
That's how cheese is made. from aged butter.

>> No.5361450

>>5361446
>what have i discovered

rancidity (aka oxidization) of fats. A little bit tastes good. A lot tastes nasty.

>> No.5361452

>>5361445

You haven't studied French, have you?

http://french.about.com/od/grammar/a/articles.htm

>As a general rule, if you have a noun in French, there is virtually always an article in front of it, unless you use some other type of determiner such as a possessive adjective (mon, ton, etc.) or a demonstrative adjective (ce, cette, etc).

Why do you try to correct people regarding subjects with which you are not familiar?

>> No.5361453

>>5361449
...not exactly...

>> No.5361460

>>5361450

potentially also lactic acid bacteria activity right?

>> No.5361464

>>5361452
>Why do you try to correct people regarding subjects with which you are not familiar?

Perhaps because the word "le" is not actually part of the word "butter"? And while they might be commonly used together, that doesn't mean they are one and the same word.

>> No.5361467

>>5361460

Yeah, that's possible too. Though that would have a "sour" sort of smell/taste to it.

>> No.5361471
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5361471

Cold thinly sliced butter is the best thing in the world. I have 2 liters of Lurpak in the fridge right now. People who eat room tempter butter have missed the point.

>> No.5361480

>>5361396
habit?

>> No.5361481

>>5361464

>still trying this hard

Nouns in French are almost always expressed with the article. That's just how it is in the language. You can continue to try to argue so you don't seem as wrong to yourself, but you will not change this. You will eventually have to come to terms with the fact that you tried to correct someone only to discover that you, yourself, were wrong.

>> No.5361488

>>5361481
This is just beautiful. And it's not even about vegans or well-done steak, too. Congrats.

>> No.5361505
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5361505

>>5361488

>I'll act like he's trolling, th-that'll help me save face, right?!

>> No.5361513

>>5361481

You misunderstand. I'm not correcting anyone. I don't even speak a word of French, and I know it. I'm just wondering why you took a casual joke comment about "le" and started turning this into a language debate. Nobody here gives a flip about what is or is not correct French grammar. You just had a random anon point out that he thought it was silly to include the word "le" with butter. Nothing more, nothing less.

>>you, yourself, were wrong.

wrong about what, exactly? that le is a different word from beurre? I don't think I'm wrong about that at all, since even you said:

>>Nouns in French are almost always expressed with the article.

Your use of the term WITH makes it clear that they are different words being used together. You're arguing about French grammar. The other guy is just pointing out that they are two different words. You see the difference? You are both right, you just don't realize it.

In case that's hard to follow, perhaps an example will work: Nuts and bolts are used together. You rarely see a nut without a bolt. But that doesn't mean that nuts are bolts. And "le" is not the noun for butter.

>> No.5361516

>>5361513

jesus christ pipe down

>> No.5361517

>>5361505
Oh shit it's for real!

J'imagine que t'as gradué à Le École Le Supérieure du Le 9gag aussi, mon beau p'tit génie

>> No.5361537

>>5361481
>Nouns in French are almost always expressed with the article.
This doesn't mean the article is an inherent component of the word itself.

>> No.5361554

>>5361446

That's what everybody did before, and even after refrigeration.

>> No.5361565

>>5361396
I freeze/refrigerate butter until it's time to use it. Then it goes in the butter dish and stays out.

>> No.5361583

>>5361554
Interesting comma usage.

>> No.5362092

I think there's a difference between unsalted and salted in terms of shelf life, yes?

>> No.5362103

>>5361396
Yes.
Because it gets too soft and melty 'cause it's warm in my house. I also don't use it often enough so it would go bad.

>> No.5362431

I only refigerate butter I haven't made myself, since it's more suspectible to cold and probably won't be consumed before it goes bad in room temperature.

When I make my own, though, I leave it out and eat it while it's still good.

>> No.5362454

everyone at our house leaves it out and it goops so I retaliate by putting it ontop of the toaster oven

>> No.5362694

yes
I don't need spreadable butter.
I primarily use it for cooking or baking.
If I bake I take it out an hour or so earlier.

>> No.5363994

No need to, I just use a ceramic knife to scrape off paper-thin flakes of delicious cold firm butter