If you are health conscious, like me, you want to use butter rather than some strange cotton seed (toxic) oil product called margarine or whatever they are making the yellow colored goop out of today.
BUT, you hate the fact that it is the hardest substance on earth, beat by a diamond by very little, and unless you manage to warm it up every blasted time you will tear up whatever you try to spread it on and then, when warming you usually melt the bottom, get the middle the right consistency and have the ice hard top floating.
If you are as old as I am, you remember this wasn't a problem on the farm but just don't know why except that your aunt had a real ice box.
It turns out there is a thing called a butter keeper that you sit on the table filled with butter and water. It keeps the butter nice and soft and it doesn't spoil for at least 30 days. I know you don't believe a word of it, but I remember that little crock on my aunts table.
So I sought one out and guess what, they still make them. They keep about a half a stick of butter, which you have to soften to fit into the cavity, at the right spreadable consistency. You add about a 1/2 cup of cool water, insert the butter crock and you are good to go. You do need to change the water every three days.
It works by creating a vacuum that air doesn't enter and thus, the butter doesn't spoil.
I bought one and this is day one....stay tuned for the results but remember, I am in South Florida and it is the SUMMER!
The exact product I am using is featured on the right.
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