/ck/ - Food & Cooking

>>16552470
My sis had it, actually works amazing and id recommend it

>>16552486
Doesn't the water get oily and grody though?

>>16552470
Neither.
Those things can't be trusted, anon.

>>16552505
They died a horrible, buttery death...

>>16552470
Both, countertop supply for spreading and cooking and a fridge supply for baking.

>>16552470
>>16552496
I have one in my house, it's extremely useful for toast. The water gets a bit dirty but you can just replace it whenever.

>>16552496
>grody
Jim Norton

>>16552505
Goddamn, I had almost forgotten about this horrific shit.

Salted butter does not go bad on the countertop.
This weird water crock thing was probably more useful when people had to store their own homemade butter.

>>16552470
I just put a stick of butter on a covered butter dish. It doesn't go bad. Why are people such weird, neurotic pussies about putting food on the counter?

>>16552599
unsalted butter or ghee will oxidize and the fats go rancid over the course of 3-4 weeks. I've seen it.

salted butter, as far as I can tell, does not do this. I'll leave a stick of salted butter on my countertop for 2 months and it's fine.

>>16552486
Neat. Glad to hear bud. It does seem cool in old-timey way

>>16552505
>>16552511
>>16552557
Didnt know about that before. Wicked cool

>>16552590
>>16552599
Never saw anyone do it before, probably since I live in a warmer climate zone. i can see it where people live in a cooler climate.

>>16552636
Do you not have air conditioning? We always left butter on the counter year-round, even when it was 90+ degrees outside, because inside is climate controlled with air conditioning so it doesn't get that hot inside.

>>16552633
Why would a single stick of butter last 4 weeks without being eaten?

>>16552652
Because I live alone, and I use refrigerated butter for cooking.

So I literally only use room temp butter on toast

>>16552644
>Do you not have air conditioning?
It hasnt been turned on for a couple of years

>>16552505
>>16552557
>Medical investigations were carried out on the remains of the four divers and of one of the tenders. The most notable finding was the presence of large amounts of fat in large arteries and veins and in the cardiac chambers, as well as intravascular fat in organs, especially the liver.
>This fat was unlikely to be embolic, but must have precipitated from the blood in situ. The autopsy suggested that rapid bubble formation in the blood denatured the lipoprotein complexes, rendering the lipids insoluble.
>The blood of the three divers left intact inside the chambers likely boiled instantly, stopping their circulation.
>The fourth diver was dismembered and mutilated by the blast forcing him out through the partially blocked doorway and would have died instantly.

aaaaaaaaaaAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

>>16552674
>Investigation by forensic pathologists determined that Hellevik, being exposed to the highest pressure gradient and in the process of moving to secure the inner door, was forced through the crescent-shaped opening measuring 60 centimetres (24 in) long created by the jammed interior trunk door. With the escaping air and pressure, it included bisection of his thoracoabdominal cavity, which resulted in fragmentation of his body, followed by expulsion of all of the internal organs of his chest and abdomen, except the trachea and a section of small intestine, and of the thoracic spine. These were projected some distance, one section being found 10 metres (30 ft) vertically above the exterior pressure door.

>>16552668
What about when you pan-fry or coat a baking pan to prevent sticking? I always prefer room temperature butter for those things.

>>16552690
I normally pan fry with oil.
And to coat a baking pan, I just rub a cold stick of butter on it

>>16552674
>>16552683
>I guess the pressure was a bit too much for them...to stomach

>>16552753
Carlos, this is seriously grim shit, shut the fuck up.

Counter top in just a little butter tray. I put 1/3rd or half a stick in it and it's fine.

>>16552505
fucking delta-p

>>16552755
>Carlos, this is seriously grim shit, shut the fuck up.

based.

>>16552835
>>16552755
>buncha' jerks

>>16552633
I've left salted butter out for a week and it started to taste a bit rancid. The ghee I made still tastes fine over a month later. I thought it was the water and milk solids left in butter that make it start to taste bad. I don't think salt would prevent butter from oxidizing.

>>16552470
Countertop. There's no reason to refrigerate the stick you're using. I just put a stick in a tupperware container. The crocks look cute but I don't want to deal with water.

>>16552470
In laws have one. It's pretty nice desu

>>16552470
Did anyone screencap the thread about butterbell anon who hid butter from his vegan wife in a butterbell under a thin layer of margarine ?

>>16552470
i tried one of these once and it's the only time i've ever had butter go bad. it's gross, you're literally keeping butter in water that gets all disgusting. just get a dish like a normal person

>>16552470
>Countertop or Refrigerated?
i don't want to attract bugs or fat people so fridge.

>>16552870
fair point.
the salt is really more for flavor, but it may inhibit bacteria as well

>>16552960
>i don't want to attract bugs or fat people so fridge.
You think that's gonna stop him? He'll find the butter while lookin for another beer

>>16552470
.01 cents has been deposited in to your paypal account.

>Anyone actually try this water butter thing?
yes they cause butter to grow mold.

>>16552633
>ghee will oxidize and the fats go rancid over the course of 3-4 weeks
nope not at all. wrong.

>>16552652
don't know I use a stick of butter every 2 or 3 days.

>>16552470
I buy olive oil in a spray bottle.
fuck all your bs butter trash.

That seems like a great way to get rancid butter OP.

>>16553037
I want to know what a sample of a split specimen of this.. What the fuck is going on in that body?

>>16552633
>ghee will oxidize and the fats go rancid over the course of 3-4 weeks
You couldn't be more wrong Rebbit child.

>>16552827
this kills the crab
https://www.youtube.com/watch?v=Nce9QNK7ITY

>>16553780
Abdominal obesity: different from your typical jiggly subcutaneous fat, certain diets, hormonal imbalances, or other medical issues (notably, alcoholism) can result in an abnormal amount of fat deposited beneath the stomach muscles and around the organs. This fat is metabolically active and produces a tonne of uncomfortable heat and pressure as well as inflammatory responses.
The key signs are otherwise "normal" (disproportionate) arms and legs, and bloating at the flanks when resting. You've heard of people complaining about being "big-boned", right? These sort of obesity actually distends and distorts the ribcage and hips.

I'm dealing with it. It's horrific, and the scariest part is that it's really easy to adjust to.

>>16553761
>airtight
>"rancid"

Is this the fables educacion de americano?

>>16553834
Rancidification isn't merely caused by oxidation (breakdown through contact with oxygen), but also hydrolysis (breakdown through contact with water). So this is the power of third-world English comprehension...

>>16553846
But the butter bell works in theory and more importantly, in practice. Why do you think it still exists? Your Dumberican education is letting you down.

>>16552599
>It doesn't go bad.
yes it does.

>>16553931
You obviously don't know how bi a stick of butter weighs. It'll get consumed within a week.

>>16554019
*big

>>16552505
>Investigation by forensic pathologists determined that Hellevik, being exposed to the highest pressure gradient and in the process of moving to secure the inner door, was forced through the crescent-shaped opening measuring 60 centimetres (24 in) long created by the jammed interior trunk door. With the escaping air and pressure, it included bisection of his thoracoabdominal cavity, which resulted in fragmentation of his body, followed by expulsion of all of the internal organs of his chest and abdomen, except the trachea and a section of small intestine, and of the thoracic spine. These were projected some distance, one section being found 10 metres (30 ft) vertically above the exterior pressure door.

>>16552470
pic looks absolutely vile, literally just put it n the fridge.

You can just take a dollop of butter onto a plate and put it in the microwave if you need soft butter.

>>16553037
where did you get this picture of me

>>16552470
I'm no butter scientist but isn't this bad?
>uses stagnant room temp water touching food
>Increases water activity of butter, which needs low WA to remain stable
>all just to make an airtight seal, which any cheap tupperware container can do
why? Why do you need an aquatic airlock? Cant you just use any other airtight container then get some old gross water and splash it around to achieve the same thing?

>>16552505
This shit gets brought up in every butter bell thread.

>>16554567
And it's me doing it every time. Keep crying about it.

>>16554339
This is gruesome to read about but probably far less scary or painful for the ones that died than your average gunshot wound as it all happened so fast.

>>16554567
Butter bell posters deserve it for using and posting such a retarded and pointless contraption.

>>16552470
>Countertop or Refrigerated? What do you do? Anyone actually try this water butter thing?
It would spoil in my Florida home, where it's never cooler than 74F most of the year in A/C, but usually closer to 77F. My household might use 1/2 stick per day. It softens on hot toast just fine, if you wait like 30 seconds to spread it out. If you are setting a table and you use so much more butter on the breakfast table, go ahead and have it thawed first, but do you need a butter keeper to do that? If you have no screens and flies on your table in some african country, sure. If you live off the grid with no refrigeration, sure. Pic is my mom's depression era cheese keeper, which has reservoirs for salt watet and vinegar beneath it.

I got one for Christmas once, and never used it. My butter in kept in the fridge in a snapware container with a rubber sealed lid. I have great tastebuds, and I detect when butter has melted and refridgerated again, or if it was uncovered in the fridge, where it picks up celery, onion, and other fridge flavors.

>>16554538
There's no air at all touching the butter in a butter crock, it's not just an airlock

>>16553834
Yeah, how could I think that keeping butter in room temp water could possibly culture any bacteria. Butter doesn't need to be kept air tight. It won't spoil for up to 2 weeks. It won't last that long anyway.

>>16554798
>never cooler than 74F most of the year in A/C, but usually closer to 77F
Butter can stay on the counter for a couple weeks at those temperatures at least. If you're eating half a stick a day then there's no reason not to leave some butter out in a covered dish.

t. have done that all my life and never experienced spoiled butter