Butter keeper; silicone oven mitts

Profile picture for user Felila

Bought a butter keeper. Butter is submerged in water and kept at room temp. Spreadable! I am using less butter on my bread, because I can spread it thinner. Good, because I look more like a boule than a baguette.

Bought silicone oven mitts. I *love* these. I handle oven racks, Dutch ovens, and their lids with impunity. 

They are awesome! The butter goes in the upper or lid part and the water goes in the bowl. 

 Not sure why this picture is upside down. 

Am I my Butter's Keeper?

Thankfully Kwai Chang Caine did not dispense with our Abel of Abelsbreadgallery.  Ghee whiz!  Keep your lid on.

(just retuned from time away and had to get some silliness out before assuming my make-believe role of being the adult in the room)

 

It is a ceramic beauty.

Butter keepers are nice and Danni yours is very good work. I've used one in the past and might work with one in the future but currently I'm using ghee, a highly clarified form of butter, which can sit on the counter without needing immersion. The process of making it removes all the milk solids and water and it's shelf stable. It melts almost instantly, even faster than warm butter, and it's great to cook with because the smoke point is very high, around 450F. It also incorporates easily into my bread recipe. For pastry I'd probably stick with butter because its water content adds to flakiness I guess. By the way I make my own from store-bought butter and won't pay the high prices that most stores want.

That's lovely, Danni. You should make a loaf a bread that looks like that (with the scoring and maybe a stencil)! :)

I WANT ONE!  not practical but I can dream can’t I!  it is beautiful.

Leslie

but they work very nicely and aren't too expensive.  We even have a special edition Christmas one that has a companion spreader with Santa on the handle - we swap them out when my wife decorates the house for the holidays.

Butter Bell