Butter, again

 

Another chapter in the sage of using butter again instead of marg.

The main reason I stopped using it was because its too hard to be
convenient out of the fridge, and I dont like the purported softer butters.

So I thought I'd try keeping it out of the fridge in winter. Its winter here,
and it turns out to not be viable either, its still too hard. Thats with a room
temp of about 20C, 70F, and it gets lower than that on the coldest nights.

One obvious possibility is to use one of those very small camping fridges,
just for the butter and set it to the temperature thats ideal for the butter.

Those are normally peltier devices and can cool and warm.

Bit of an overkill just for the butter, but who cares,
it should last for decades, so the cost is pretty trivial.

The best ones are 12V and mains power too.

 

I've kept butter out of the fridge during hot Illinois summers (100f
was uncommon but not impossible) with no adverse effects to either the
butter or myself.  During colder temps one can microwave the butter
for a few seconds to soften.



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Didnt work here last summer, much too runny.

My temps are similar, tho the house doesnt normally
get quite that high, I normally turn the swamp cooler
on when the room temp is about 32C, 90F


I cant get that to work very well. For some reason it ends up
runny inside, still too hard outside. What heat setting do you use ?

 

spewed forth :

I've got a 1200w nuker.  I put a stick of butter on its end on a
microwavable plate, nuke for 5 secs, then over-end it and nuke for 5
more.  The center of the stick softens before the ends so it may
collapse.  Use a biggish plate if you don't want a mess.

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OK, part of the obvious difference is that I just want enough
for a single slice of toast or slice of bread at a time.

Really doesnt work very well for that situation.

And since summer doesnt work left out either,
makes more sense to have a dedicated butter
temp fridge that both heats and cools fully auto.

Its gunna consume bugger all power.