The lid sits in water. When you open it the water on the lid gets in the butter.
Also unless you're changing your butter out twice a week and properly washing the bell inbetween, the whole thing will get rancid and gross fast- much faster than butter goes bad in a covered butter dish on the counter.
I just found the whole process with it irritating. Just give me a ceramic butter dish with a lid. Trust me, butter doesn't last long enough here to go bad.
You put the butter in the bell part. The butter sticks. You then put some water in the crock and put the bell in the crock. The bell/butter displaces some water and it prevents air from getting to the butter.
Imo it's silly; there's no real issue just leaving butter in a dish at room temp.
Not really. They were replying to it being unsafe. Sure, they did mention in the comment before that about leaving it in a dish, but a dish that covers butter without the water works too, just not as well as the water one, but better than out in the open. In my experience even out in the open isn't bad in a few days like it says, closer to 1-2 weeks, especially if salted.
I've been leaving butter on the shelf for many, many years. And my mom before me and her mom before her. No issues.
We don't leave it uncovered.
The longest a stick has sat in my house is probably a month. No noticeable issues.
Maybe 2 months is where it turns rancid, I've never got there. But my point is that a blanket statement that butter left at room temp is unsafe is I am quite sure incorrect. Certainly it can't be left out indefinitely, but it can be left out for weeks at a time with no ill effect.
I don't know why people in the comments hate these. I use one and never had any issues with it. No spoiled butter either. Just replace the water regularly
They aren't really necessary; a butter dish works fine if you're using butter regularly. You can also just plop the stick in the dish, while with a bell you have to manually pack it in there (I assume? Never used one personally)
Also the main reason is probably just unfamiliarity
These are actually great for keeping room temp spreadable butter. Just remember to change water and wash the bottom and top well before reuse.
How often do you change it? My mom has one of these and I think it's cool but never really thought about it.
Change water every few days. Clean it well. after every stick you go through
My partner bought one of these things and I hate it.
So you're saying that in your opinion, it's a crock of shit? 😏
Godammit
🥁🥁Tish.
I've had 2 of these and both got moldy
Yeh these weren't meant for unsalted butter
Ohh, is that why.....
Same. Honestly it got me to stop putting butter on my toast. It's so nasty.
It's a French butter bell. Why do you hate it.
French
Fixed
Ah yes. Corsica finally getting validation that it is indeed not French.
Noooo, dont't give Germany access to the Mediterranean, we need those tourism profits!
This is a fair point.
Oui.
Butter
Wet butter
Butter doesn’t get wet.
Water and oil repel. Lol
The lid sits in water. When you open it the water on the lid gets in the butter.
Also unless you're changing your butter out twice a week and properly washing the bell inbetween, the whole thing will get rancid and gross fast- much faster than butter goes bad in a covered butter dish on the counter.
I promise you this is not the case. My mom used one for years when i was growing up.
If anything, this design would greatly reduce the chance of butter going rancid, since rancidity is just when fats oxidize.
You're correct.
The water isn't getting into the butter, they don't mix boss, you're making problems that don't exist.
You mean maintaining the butter bell.... God forbid keeping table ready butter around takes a meager amount of work.
Ok. Your experience with these things is valid too.
I just found the whole process with it irritating. Just give me a ceramic butter dish with a lid. Trust me, butter doesn't last long enough here to go bad.
How does one access the butter?
You lift up the lid/bell.
Ooohhh I see. What a weird and very French contraption.
and the butter come with the lid, or stay in the water?
You put the butter in the bell part. The butter sticks. You then put some water in the crock and put the bell in the crock. The bell/butter displaces some water and it prevents air from getting to the butter.
Imo it's silly; there's no real issue just leaving butter in a dish at room temp.
Leaving butter out is definitely not a safe practice. Modern butter is not shelf stable and needs to be stored in the refrigerator.
Old style butter, which had a large amount of salt as a preservative, was safe to leave out for long periods of time, but this is no longer true.
https://ask.usda.gov/s/article/Is-butter-safe-at-room-temperature
Safe but the flavour can turn rancid. You just dunked on yourself lol.
Not really. They were replying to it being unsafe. Sure, they did mention in the comment before that about leaving it in a dish, but a dish that covers butter without the water works too, just not as well as the water one, but better than out in the open. In my experience even out in the open isn't bad in a few days like it says, closer to 1-2 weeks, especially if salted.
Meh.
I've been leaving butter on the shelf for many, many years. And my mom before me and her mom before her. No issues.
We don't leave it uncovered.
The longest a stick has sat in my house is probably a month. No noticeable issues.
Maybe 2 months is where it turns rancid, I've never got there. But my point is that a blanket statement that butter left at room temp is unsafe is I am quite sure incorrect. Certainly it can't be left out indefinitely, but it can be left out for weeks at a time with no ill effect.
Asking the important questions.
I don't know why people in the comments hate these. I use one and never had any issues with it. No spoiled butter either. Just replace the water regularly
They aren't really necessary; a butter dish works fine if you're using butter regularly. You can also just plop the stick in the dish, while with a bell you have to manually pack it in there (I assume? Never used one personally)
Also the main reason is probably just unfamiliarity
Butter's not supposed to taste like soap??
French butter crock.
where do I put saddam hussein