On Sun 20 Nov 2005 01:42:28a, Thus Spake Zarathustra, or was it Rhonda
Anderson?

> "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
>

Yes, the butter bells do keep it firmer. We keep our home air-conditioned
to 70-72 degrees in the summer, so butter left out is not a melting
problem.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!