Types and shapes of butter

CookieMonster said:
I use a 'butter bell' - sits quietly on the table . . . can't use it in the summer as the house temp is too high and it 'falls out' of the top part . . .
got used to sweet room temp butter in Germany - I'm the only one that'll touch it here . . .
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We do the same thing.
 
When I worked at the deli, we had 1 pound blocks of butter that went into a metal steam table pan. It got covered at night and left out to stay soft and spreadable. It never went in the fridge. Since then, I never put butter in the fridge. UNLESS it gets really hot inside.
 
Roll butter, common around here:

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Safeway

And in case there’s any confusion, that name doesn’t mean it’s butter made specifically for rolls, but that it’s a roll of butter.
 
SandwichShortOfAPicnic said:
A 7 gram stick would be entertaining to see cos it’s a bit over a teaspoon, more like 113 grams 👍😁

The butter thing really threw me when I first came across it.
I’d seen Ree Drummond on the food channel. Her instructions often included “half a stick of butter”
As our butter pats are over double the size, weighing 250 grams (8.8oz) and she also uses large amounts of sugar (for UK tastes at any rate) I spent some time wondering how everyone in America hadn’t had a heart attack before I realised we’d be adding more than double😂
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It was late and I was tipsy. That was supposed to be 113 grams.
 
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I'll have to admit, I have never figured out a "tablespoon" nor a "cup" of butter. Is it a bare tablespoon, slightly heaped, more or less heaped, or heaped? That's why I convert, every time.
When you're baking, then you're talking science, so exact measures should be an issue.
 
karadekoolaid said:
I'll have to admit, I have never figured out a "tablespoon" nor a "cup" of butter. Is it a bare tablespoon, slightly heaped, more or less heaped, or heaped? That's why I convert, every time.
When you're baking, then you're talking science, so exact measures should be an issue.
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When baking I use a kitchen scale. But for regular cooking, it can be off a little (and chances are if I think it needs more butter than the recipe calls for, I am going to add more butter regardless of what the recipe says to do).
 
What interests me is why a 'stick' of butter in the USA. Is it simply a convenient way to describe what is needed in a recipe (one stick, or one and a half sticks etc.) rather than specifying weight?
 
Morning Glory said:
What interests me is why a 'stick' of butter in the USA. Is it simply a convenient way to describe what is needed in a recipe (one stick, or one and a half sticks etc.) rather than specifying weight?
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I guess so. It's been that way forever, though. I didn't own a kitchen scale for most of my life, but I wasn't a baker. It was when I joined the forum that I started baking some things from scratch and not out of a box. But I remember growing up my mom didn't have a kitchen scale, either, and she baked a lot from scratch. It always turned out really, really good, too, so I don't know how that worked but it always did.
 
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