View Single Post
  #46 (permalink)   Report Post  
Posted to rec.food.cooking
Bob (this one)
 
Posts: n/a
Default Unsalted Butter Left Out. Is it Safe?

Rhonda Anderson wrote:
> "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.


Then I wouldn't suggest leaving butter out. In theory, a butter bell
will keep the butter somewhat cooler because of evaporation. My
experience is that it wasn't enough cooler as to make the fussing worth it.

> 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.


You can't ever pick up the butter if it's left out at room temp unless
it's in the 60°F range. Up to about 85°F, it'll hold its shape but be
very soft, squishy. Sliding across the plate says that it was close to
90°F, when the surface begins to liquefy.

> 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.


<LOL> Not when the house is that warm.

Looks like your situation suggests that leaving butter out isn't
optimum. Won't work for everyone.

Pastorio