These are actually great for keeping room temp spreadable butter. Just remember to change water and wash the bottom and top well before reuse.
this post was submitted on 30 Aug 2023
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How often do you change it? My mom has one of these and I think it's cool but never really thought about it.
Change water every few days. Clean it well. after every stick you go through
I have a recurring task called "rotate butter" scheduled once a month which seems about right to me.
My partner bought one of these things and I hate it.
It's a French butter bell. Why do you hate it.
French
Fixed
Ah yes. Corsica finally getting validation that it is indeed not French.
Oui.
Butter
Wet butter
Water and oil repel. Lol
The lid sits in water. When you open it the water on the lid gets in the butter.
Also unless you're changing your butter out twice a week and properly washing the bell inbetween, the whole thing will get rancid and gross fast- much faster than butter goes bad in a covered butter dish on the counter.
The water isn't getting into the butter, they don't mix boss, you're making problems that don't exist.
You mean maintaining the butter bell.... God forbid keeping table ready butter around takes a meager amount of work.
Ok. Your experience with these things is valid too.
I promise you this is not the case. My mom used one for years when i was growing up.
If anything, this design would greatly reduce the chance of butter going rancid, since rancidity is just when fats oxidize.
Butter doesn’t get wet.
I just found the whole process with it irritating. Just give me a ceramic butter dish with a lid. Trust me, butter doesn't last long enough here to go bad.
Same. Honestly it got me to stop putting butter on my toast. It's so nasty.
So you're saying that in your opinion, it's a crock of shit? 😏
Godammit
I've had 2 of these and both got moldy
Yeh these weren't meant for unsalted butter
How does one access the butter?
You lift up the lid/bell.
Ooohhh I see. What a weird and very French contraption.
and the butter come with the lid, or stay in the water?
You put the butter in the bell part. The butter sticks. You then put some water in the crock and put the bell in the crock. The bell/butter displaces some water and it prevents air from getting to the butter.
Imo it's silly; there's no real issue just leaving butter in a dish at room temp.
Leaving butter out is definitely not a safe practice. Modern butter is not shelf stable and needs to be stored in the refrigerator.
Old style butter, which had a large amount of salt as a preservative, was safe to leave out for long periods of time, but this is no longer true.
Asking the important questions.
I don't think I like this.