French Butter Crock: I Want One! (link)
Love, Love, Love my butter bell, I have for years, the hard cold stick was the only reason I had for using margarine and when I saw this years ago and found out how awesome it is that was the day I vowed never to use the fake stuff again. It is amazing, I got my butter bell from Ross and spent maybe $6 for it, my Mother and extended family fell in love with it as well and now we all have them.
Hey Steve, I've had one for a while. I just thought you & Tracy knew about them. Especially since she is quite the chef. I bought one off of amazon that is stainless steel & glass. Works great & holds two sticks of butter. You just have to be sure to keep enough water in them. You know how dry it is here, if they dry out mold a plenty!
Well, truthfully I just keep my butter in a closed plastic container. I've never had it spoil. I will say this though. As a DSer I rarely keep butter on the counter for a month. I keep about a pound of butter in the container I have on the counter and when it gets to the bottom I usually just wash the container and start over again. My guess is that I go through a pound or more of butter a week. I currently have about 12 pounds of butter in the refridgerator. I start getting twitchy when there is only 4 pounds left!
I retired my butter bell...as I had the same problem as trxxyy...mine also got too soft and fell in the water.
I never had it turn rancid as that usually only happens if you use the knife for something else like buttering bread and then re-using it in the butter bell. You have to use a knife JUST for the butter and nothing else.
Liz
I never had it turn rancid as that usually only happens if you use the knife for something else like buttering bread and then re-using it in the butter bell. You have to use a knife JUST for the butter and nothing else.
Liz
Duodenal Switch (Lap) 01-24-11 | Surgeon: Stephen Boyce | High weight: 250 in 2002 | Surgery weight: 203 | Lowest weight: 121 | Current weight: 135 | Goal weight: 135