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Spreading Butter?


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Old 16-08-2008, 07:12
_the_don
 
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I love real butter, but spreading it puts me of, On the foil wrapper it says keep refrigerated, however once you do this its like a block of concrete, you have no hope of spreading it. Is there a knack in spreading real butter?
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Old 16-08-2008, 08:04
smudges dad
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don't keep it in the fridge unless it's really hot (above about 20 degrees)
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Old 16-08-2008, 09:29
Granny Weatherwax
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I keep mine in a earthenware butter dish which is then placed in a cupboard that stays cool more or less all year round. Stops the butter going rancid and its always just right for spreading.
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Old 16-08-2008, 11:05
Kevin1960
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don't keep it in the fridge unless it's really hot (above about 20 degrees)
20 degrees isn't "really hot". I would imagine that most people's kitchens/lounges are about 20 degrees (68 farenheit)
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Old 16-08-2008, 13:06
Espresso
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I never put butter in the fridge.
I suppose that unless you are in a professional bakery your kitchen is not going to be hot enough to melt the butter into a puddle. And if you find that butter in a butter dish outside of the fridge goes rancid it means you aren't using it fast enough. Or you live in a tropical country!
The thing to do would be to cut a slice off the butter and put that in the butter dish, to be left in the kitchen and putting the rest of the butter back in the fridge till you've used up the first slice.
Then you'll always have spreadable butter for your butties.
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Old 16-08-2008, 14:21
Carnivegan
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I keep mine in a earthenware butter dish which is then placed in a cupboard that stays cool more or less all year round. Stops the butter going rancid and its always just right for spreading.
You've been in my kitchen..........
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Old 16-08-2008, 16:55
smudges dad
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20 degrees isn't "really hot". I would imagine that most people's kitchens/lounges are about 20 degrees (68 farenheit)
OK, make that about 25 degrees when it starts to melt
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Old 16-08-2008, 18:30
Inkblot
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The Kerrygold that comes in tubs is very easy to spread. As far as I can tell it's proper butter without any nasty additives - tastes fine, anyway.
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Old 16-08-2008, 19:23
smudges dad
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It is made through Fractionation, which basically means choosing and recombining parts of the butterfat. The New Zealand process starts with concentrated butter. It's slowly heated to liquify it, then slowly cooled in such a way that the milkfat portions separate. You end up with some which are solid, and some which are liquid. The temperature of the butter is then brought down to about that of refrigerator, and the portion of the butterfat which is still soft at that temperature is collected. The butter which stayed soft is then recombined with that which went hard, often in a ratio of 3 to 1. Then some "regular" butter is added for taste

http://www.practicallyedible.com/edi...r!opendocument
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Old 16-08-2008, 19:40
Kevin1960
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The Kerrygold that comes in tubs is very easy to spread. As far as I can tell it's proper butter without any nasty additives - tastes fine, anyway.
I had a money off voucher a few months ago for some supposedly spreadable Kerrygold. I also got the impression that it didn't contain any "nasty additives"...which is probably why it ripped my bread apart
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Old 16-08-2008, 23:00
rivercity_rules
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We keep our butter in the door of the fridge so it stays cool but not totally chilled because it has a small compartment.

Then I always find it depends how you take it from the tub/block. Off the block in a spreading motion, then just spread it back onto the bread in the same motion. Never rips the bread.
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Old 17-08-2008, 10:17
Inkblot
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I had a money off voucher a few months ago for some supposedly spreadable Kerrygold. I also got the impression that it didn't contain any "nasty additives"...which is probably why it ripped my bread apart
Oh dear. It doesn't exactly spread straight from the fridge, but leaving it at room temperature for a few minutes does the trick.
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Old 17-08-2008, 10:23
indianwells
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We keep our butter in the door of the fridge so it stays cool but not totally chilled because it has a small compartment.

Then I always find it depends how you take it from the tub/block. Off the block in a spreading motion, then just spread it back onto the bread in the same motion. Never rips the bread.
Are you sure your fridge is OK? In my experience there is no way to spread standard butter onto bread straight from the fridge without ripping it. You might just about manage it with the crust or a crusty roll but no chance with a normal slice.
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Old 17-08-2008, 10:44
_the_don
 
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Are you sure your fridge is OK? In my experience there is no way to spread standard butter onto bread straight from the fridge without ripping it. You might just about manage it with the crust or a crusty roll but no chance with a normal slice.
Thats what I was thinking, I don't think its possible even with the fridge turned right down low.
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Old 17-08-2008, 10:53
indianwells
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I just cut cut off a lump and bung it in the microwave for 10-15 seconds.
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Old 18-08-2008, 12:57
Gogfumble
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I just cut cut off a lump and bung it in the microwave for 10-15 seconds.
That's what I do too, I just stick it in long enough to soften it up but not melt it. Far far easier than trying to spread butter without ripping the bread and I never think of taking the butter out a few minutes before I need it.
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