I do think it came out of convenience, not just in a stick being a 1/2 cup, but there are also convenient markings on the side of each sticks wrapper, indicating tablespoons, 1/4 cup, and 1/3 cup.
A lot of UK butter wrappers are marked in 25gram increments for similar reasons.
Yeah, I just use a regular ole' butter dish and my butter stays out for a week or two (about how long it takes for us to go through a stick) with no issues. I wouldn't have done this back when I lived in Florida, though, as it would have melted into a pool on the counter.I use a mini le creuset lidded ramekin for my butter, stoneware is better at regulating temperature fluctuations.
It stays out on the side year round regardless of temperature. Even in Spain.
So long as you don’t contaminate it with other food stuffs it will stay fine to eat for a very, very long time.
I’ve just used some that was out (in a lidded ramekin) for just shy of three weeks, it still tastes good.
It’s fat content is so high and there are no other bacteria friendly ingredients in it so nothing nasty can grow in there.
The most that heat and light will do is turn it rancid. But I’ve never experienced that.
I cut a 250g block in half, put it in a ramekin and it stays out til it’s all eaten.
Works well for us, spreadable butter on tap is one of life’s essentials
It’s really convenient for putting a whole stick in a hot dog bun and having that as a snack.
I thought everyone in America had aircon nowadays?
I have looked at the sticks before (during my “What is Ree Drummond talking about” investigationsIt’s really convenient for putting a whole stick in a hot dog bun and having that as a snack.
I kid! <eyes the stick of butter in a new light…>
) and after getting over the initial repulsion at the idea of having less butter in a pat I did think I bet it’s much easier to weigh out when you’re cooking.
Well that was 25 years ago! Yeah I had air conditioning, but it just took the edge off and it was never really cool and comfortable in my house because I couldn't afford to keep the thermostat that low. Plus I was used to it. I used to think that 70F was a bit too cool and I needed a sweater and long pants.I thought everyone in America had aircon nowadays?
I’m surprised just how high the temp can go in the kitchen in Spain and the butter still stays solid (well very soft but not actually melted), I think it’s the stoneware ramekin it lives in that keeps it sound.
About half a pat here equals about one stick in America and thats roughly how long it takes for us to get through it too!
Mind you if I’m cooking I usually use butter from the fridge so that doesn’t really represent how much butter we actually consume. Hmm I’m not going to think about that
the butters happy in that range and much much higher.
Ah yes the tiny little foil pats they give you in restaurants are also called pats here too.
How much does the classic 4 sticks cost?
Cheap supermarket butter is about $4.50 for four sticks. Better quality butter is a little more than twice that, and a little less than twice that, when on sale.
The label is straight, it’s the butter that’s crooked.are there brands who can get their labels on straight?
Yeah, I usually buy the Kerry Gold 2-sticks or blocks (1/2 lb.) except for with baking, then I will go with a store brand that on sale costs $3.49 lb. Aldi has a good Irish butter that is very similar to Kerry Gold that I buy.Cheap supermarket butter is about $4.50 for four sticks. Better quality butter is a little more than twice that, and a little less than twice that, when on sale.
What’s interesting…Kerrygold can be purchased in both 2-stick packs (premium butters are usually sold as two sticks, not four) and as a single block, equivalent to two sticks.
The label is straight, it’s the butter that’s crooked.