"Bob (this one)" > wrote in news:11nut23maso1480
@corp.supernews.com:

> TammyM wrote:
>> On Sat, 19 Nov 2005 08:46:35 GMT, Rhonda Anderson
>> > wrote:

>>>It's not a terribly common practice here (NSW, Australia), either. Of
>>>course, in some cooler parts of the country it may be more likely to be
>>>done. If I leave butter out in my kitchen for several days in summer,
>>>unless we were to run the airconditioning most of that time, I'd end up
>>>with a puddle of butter <g>.
>>
>> I could probably leave it out now if I kept it out of the cats' paths,
>> but in summer? In Sacramento? Fuggitabouddit. Puddle city!!!
>
> The normally given melting point for butter is 93°F. It begins to deform
> from that square stick shape in the high 80's.
>
> Pastorio

93F is about 34C. It's quite probable (I'd say definite, but I can't
guarantee the next ice age won't start soon <g>) that my kitchen will be at
or above this temperature on more than one occasion during summer,
particularly given that they're forecasting a hotter than usual summer.

I tried a little experiment today, and have decided that it's good that I
don't need to have spreadable butter all the time (only use it for baking).
I'll have to leave the leaving out of the butter in anything but winter to
those with better insulated and better positioned/designed homes, I
think.This morning I unwrapped a block of butter, and (not having a covered
butter dish) placed it on a plastic plate, with a small plastic bowl
upturned over it. Put it on the kitchen bench - not next to the stove
(which wasn't used during the day anyway)or fridge, as far from the window
as possible (and I don't think Rob pulled the kitchen blind up all day,
anyway).

It was not a particularly hot day today - overcast and muggy when I left
the house about 11.30. Got warmer during the afternoon,but I doubt it got
too far past the mid 20s (high 70s F). There was a pleasant coolish breeze
when I got home about 10 to 6.

Rob had had the doors shut and the house was noticeably warm when I walked
in. I checked the butter and while certainly not a puddle (it would not
have been over 30 in the house today) it's squishy. Not firm but
spreadable, squishy. Slides across the plate if it's tipped. If I try to
pick up the block, my fingers go right into it.

I cut into the block and took a couple of photos (mostly just because I've
never used tinypic and I wanted to try <g>.) Please forgive quality - I
don't have a digital camera, so had to use my phone.

http://tinypic.com/view/?pic=fwm8wh
http://tinypic.com/view/?pic=fwm91d

If I did want spreadable butter in summer, I'd have to try the butter
holder with the water like Jill has, and see if that worked. On the plus
side, except in the coldest weather, it doesn't really take too long for
butter to soften enough for creaming when baking cakes.

Rhonda Anderson
Cranebrook, NSW, Australia