When it came time for lunch, I laid out all the Tartine ingredients, with the idea that we would make our own. Unfortunately, the butter was very cold (straight from the fridge) and the baguette was lovely and soft. You can see my problem. So, my big question is:
Do you leave your butter out (if so, how) or do you refrigerate?
I used Photo Dropper to find this Creative Commons licensed photo on Flickr, courtesy of josh-n.
Ah, to be able to nap mid-day!
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4 Comments
I refrigerate, but if I’m going to bake and need room temperature butter, in the winter I’ll leave the butter out overnight to soften. In summer, no need — it will soften very quickly at room temp. If you need butter for lunch and took it out at breakfast time, it would be fine sitting on the counter for a few hours.
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ah yes, had I remembered to take it out, it would have been perfect!
I remember growing up my Mom had a butter crock thing that sat on the counter. Something about the crockery kept the butter naturally cool, even in the winter. Since my dog likes to eat butter (and most everything else left out on the counter!) I am more comfortable putting things away.
Thanks for the advice, as usual, planning ahead seems to be the trick
I refrigerate my butter, but have often been tempted to get a countertop “butter keeper” for occasions like the one you describe. But I like cold butter on hot toast. The taste of warm butter on toast doesn’t ever seem quite the same to me.
We are a soft butter family (Organic Valley Sweet Cream currently), therefore our butter resides on the kitchen counter in a covered butter dish. Part of the equation is that we consume ginormous amounts of butter, so a single stick never sits for more than a few days.