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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! |
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