this post was submitted on 03 Jul 2024
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Stick always in the butter dish for room temp and spreadable. Also for frying up stuff. Rest of it, in the fridge.
when the room temp is 30C, that is a bad idea.
"butter: fridge or not" is basically a quiz to find out where people live.
On the flip side, it is so cold here that room temp butter is not quite spreadable.
I’ve been doing this since CoOViD. Previously I never used butter because it’s too hard from the fridge and “everyone knows” you need to refrigerate it.
However I started doing a lot more cooking, so it’s always been finished before it goes bad:
I’m not even sure what “going bad” means for butter. I have seen it change color so the outside is darker than inside, and threw it out. But ive never noticed an off taste or smell.
It never makes it past a week at our household with three kids