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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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TammyM wrote:
> On Sat, 19 Nov 2005 08:46:35 GMT, Rhonda Anderson > > wrote: > >>Wayne Boatwright > wrote in : >> >>>On Fri 18 Nov 2005 09:29:28p, Thus Spake Zarathustra, or was it >>>projectile vomit chick? >>> >>>>>Yes, perfectly safe. In fact, I put a stick of unsalted butter in >>>>>the butter dish and deliberately leave it out for several days before >>>>>eating so that can "age". The flavor develops into something more >>>>>complex. >>>> >>>>good lordy i hope you're kidding! lol >>> >>>No, seriously. It's a common practice in countries other than the US. >>> Most USians have a refrigeration fetish. :-) >>> >>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 |
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