Butter bell
05-11-2015, 04:21 AM
#2
Super Member
Join Date: Jun 2010
Location: The Deep South near Cajun Country, USA
Posts: 5,410
I didn't have a clue as to what a Butter Bell was so I looked it up on Yahoo. This webpage is all about the Butter Bell and probably has the answer to your question. http://www.butterbell.com/how-to-use-butter-bell-crock/
05-11-2015, 05:09 AM
#3
Super Member
Join Date: Jun 2011
Location: Illinois
Posts: 9,018
Interesting...I watched the video.....how often does one change that water in the bottom....says start with cold water...butter will keep for 30 days...water too? I'll just keep in fridge, don't need more clutter on countertops. I personally love gadgets and gizmos but I think I'll pass on this one....
05-11-2015, 07:10 AM
#4
Super Member
Join Date: Jan 2011
Posts: 1,812
Always wondered how those worked, but never looked into it. A friend had one sitting on her stove for years, but never had butter in it. I think she kept it around for the lovely design on the outside of it.
I was brought up to put butter in the fridge unless baking that day. Then it is taken from fridge, set out to soften and use right away. I can't imagine having water sit out that long touching food that will be used, even if it is airtight.
I was brought up to put butter in the fridge unless baking that day. Then it is taken from fridge, set out to soften and use right away. I can't imagine having water sit out that long touching food that will be used, even if it is airtight.
05-11-2015, 07:43 AM
#5
Super Member
Join Date: May 2011
Location: Southern Idaho
Posts: 1,171
Always wondered how those worked, but never looked into it. A friend had one sitting on her stove for years, but never had butter in it. I think she kept it around for the lovely design on the outside of it.
I was brought up to put butter in the fridge unless baking that day. Then it is taken from fridge, set out to soften and use right away. I can't imagine having water sit out that long touching food that will be used, even if it is airtight.
I was brought up to put butter in the fridge unless baking that day. Then it is taken from fridge, set out to soften and use right away. I can't imagine having water sit out that long touching food that will be used, even if it is airtight.
05-11-2015, 08:34 PM
#8
Super Member
Join Date: Aug 2010
Location: Piedmont Virginia in the Foothills of the Blue Ridge Mtns.
Posts: 8,562
I adore my sweet yellow butter bell! I mash the softened butter down into the bell part before putting it into the bowl with the water.
By the way, that water should be just deep enough to cover the rim of the bell so that the butter is NOT exposed to the air and it should be changed every couple of days. This is how it keeps the butter from becoming rancid.
These have been used for many, many years in Europe. Gave one to my mom and daughters for Christmas two years ago.
The only problem I've had was when I let the temps in the house get too high in the summer....above 77-78....the butter became too soft for my liking.
Jan in VA
By the way, that water should be just deep enough to cover the rim of the bell so that the butter is NOT exposed to the air and it should be changed every couple of days. This is how it keeps the butter from becoming rancid.
These have been used for many, many years in Europe. Gave one to my mom and daughters for Christmas two years ago.
The only problem I've had was when I let the temps in the house get too high in the summer....above 77-78....the butter became too soft for my liking.
Jan in VA
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10-11-2011 05:34 AM
