"meee" > wrote in message
...
> oh...i love my butter!! and I intend to have a jersey cow one day, so i
> can
> make my own butter and ice cream!!! I love using butter in cooking, and
> keep
> it in the fridge as it usually softens in the time it takes me to chop it.
> I
> agree that butter is better, I know it's probably higher in fat, however I
> have a niggling feeling than in the future scientists will continually
> discover that natural, unprocessed, organic foods are better for you
> overall
> than processed, salted, sugared, artificial food, no matter whether the
> saturated fats are less in the artificial foods....
>
> --
> There are many intelligent species in the Universe. They are all owned by
> cats.
>
> Anonymous
>
> One cat just leads to another. -Ernest Hemingway
>
>
> "Pits" > wrote in message
> ...
>> Rhonda Anderson wrote:
>> > "Ms Leebee" > wrote in
>> > :
>> >
>> >
>> >>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 leave mine out all the time except in warmer weather ( VIC,
>> >>Australia ).
>> >>
>> >>If I had to keep my butter in the fridge all the time, i'd probably
>> >>give it up for margarine instead, or Dairysoft (TM ).
>> >>
>> >
>> >
>> > I use butter for baking and that's about it, really. I rarely use
>> > butter/margarine on bread myself. I keep reduced fat spread on hand for
>> > Rob (he slathers it on in great quantities, and _really_ does not need
>> > all that fat. He won't take any advice on cutting quantities, so I try
> to
>> > cut the fat <g>). So butter comes out of the fridge to soften for
>> > something I'm making, and that's it. In winter, I'm sure it would be
> fine
>> > to leave out on the bench,(and probably people do, just not anyone I've
>> > visited <g>) but not in summer, at least where I am - west of Sydney,
>> > Cranebrook's a suburb of Penrith - as it gets pretty warm, and our
>> > house
>> > gets pretty warm inside if the airconditioning's not going.
>> >
>> > Rhonda Anderson
>> > Cranebrook, NSW, Australia
>> >
>> >
>> Just reading this and also living in a very hot climate in Remote part
>> of inland WA .
>> Having been taking for granted the issue of butter.
>> For years our family well as long as I can remember really use the
>> following.
>> I have no idea what these things are called except a butter safe
>> Great Nan gave me when a kid this green glass heavy as heck just
>> looked at the bottom of it made in France 1814!~!! so was old even when
>> Nanna had it.
>>
>> All it is is a square bit of really heavy green glass that has like moat
>> between two layers and filled with *distilled* boiled water that is
>> left to cool. Block of butter goes inside the inner square area.
>> when the moat is filled to the top and lid goes on that has an edge that
>> fits between the inner and outer glass walls it is as air tight as you
>> could wish for
>> Butter in that has never got that rancid taste. And is always firm but
>> spreadable even when a 120 in the water bag.
>>
>> Before we went store bought all our butter was unsalted (old German
>> Dairy farmer changed the way we made butter and bread) So taste buds are
>> trained to the unsalted butter taste and still buy unsalted in the
>> store. Been wrapped in silver paper as long as I can remember.
>>
>> Some one must make these things if not will get local glass craft s lady
>> to see if she can make a copy (might be a new market here)
>>
>> Changing hats and gears anything in the kitchen has but 3 enemies
>> flys oxygen and bad bacteria (as opposed to good bacteria)
>>
>> So have just chopped a bit of butter off and placed it in cooled boiled
>> distilled water (we have heaps here as tap water is killer of steam
>> irons and radiators batteries etc)
>> Will do bac tests on butter beneath water and the other control slabs
>> one in the above dish and one in a container in the fridge.
>>
>> Is timely as some neighbours are trialling in year 2006 experiments
>> with goats , camel and two breeds of sheep's milk for milk and cheese
>> manufacture. Butter is not in the equation at the moment but why the
>> hell not ?
>>
>> Back to is it safe? Well never had a bad guts from any of the butter
>> left out in the above dish in 50+ years so guess it is safe. Actually
>> tastes better also.
>> As have all the families old milk separators and butter churns (made out
>> of HUON PINE ) may make up a batch with neighbours fresh milk Every home
>> should have a pet Jersey
>>
>> Also from experience and training what the herd eats also can have a
>> profound effect on the quality of the butter. With aggregation its all
>> blended mostly. However, for those in the east anything from Bega or
>> King island Or Rest of Tassie and of course New Zealand Should be of
>> better taste and quality.
>>
>> If You can still get any thing made by Duck River they got taken out by
>> Bonlac but still should be in production . You will be in for a treat
>> and is usually cheaper than say star or allowrie.
>> The old myth btw of butter being bad for you is in most cases actually
>> not true . the Chemicals and preservatives in it may be but not the
>> butter itself On butter quality one tip.
>> Providing no colouring has been used (check the labels) the more yellow
>> the better. Believe it or not its what the cows eat.
>>
>> If you want heart tick quality and slightly different taste and
>> spreadable butter from the fridge. Try this
>> 250 grams of unsalted butter, in a cold bowl (heat proof)
>> 50 cc of boiling water 50-70 cc of canola oil and mix thoroughly
>> almost whipping it place in sterilised bowls and back into the fridge
>> with glad wrap over the top.
>> Saves you a lot of money still gives good butter taste and "spreads"
>> the product further easier and better for you
>>
>> Also easier for whipping up when unexpected visitors arrive
>> easy garlic or herb spread.
>> Also good to just place inside a fish with salt pepper lemon juice
>> wrapped & sealed in tin foil toss on the barbie turn once
>> and easy as without drying the fish out or killing its inherent flavour.
>> Butter --------- the cooks friend
>>
>> HTH
>> Pits (a bit of a butter freak) Throw a bit in porridge and see what
>> happens
>>
>
>


I have always used 'Butter' for cooking and Margarine for use on spreading
Toast and Bread , Crumpets. etc....I also use butter in my cooked vegies as
well (with a few other additives ) Certainly not healthy the way I use
butter !!
--
Bigbazza (Barry)..Oz