gastronome
soft & squishy

My least favorite phrase of late (that seems to be in every recipe) is "softened butter".

How in the name of heck am I supposed to have soft butter in any part of a chilly San Fransicsco kitchen? I leave the butter in a bowl on the stove, with the oven on, for an hour, it's still rock hard. Last night I put the butter in a bowl over not-quite-boiling water, and the butter was both rock hard and liquid.

I don't have a microwave, (yet), so I am pleading for suggestions. How can I take the chip off my stick's shoulder?

Posted by heather on January 09, 2003 | TrackBack
Comments

How about _in_ the oven, on the lowest heat you can get it to?

Posted by: russell on January 9, 2003 11:26 AM

I actually *do* leave the butter out on the counter. We always have one stick out, at least. It stays just as hard, most of the time, as it does in the fridge.

I'll try putting it *in* the oven, next time. That should work as long as I'm not already baking something.

Posted by: heather on January 9, 2003 11:53 AM

I always soften my butter in the microwave.
I'm too lazy and have no pre-planning skills.
Just stick it in there at around 30% power
or less for 15-20 seconds (test to make sure
your microwave's 30% isn't my microwave's
70%, first) and then test the stick, flip it,
put it back in, etc. microwaves at low power
are pretty darn good at softening without
melting.

Posted by: leek on January 9, 2003 7:49 PM

My mom would put a stick of butter in a pyrex bowl or cup, and put it on the range top - not on the burner but on the space between them. Usually the pilot lights below gave just enough warmth to gently melt the butter.

Posted by: paul on January 10, 2003 8:39 AM
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