this post was submitted on 03 Jul 2024
1285 points (98.7% liked)
Microblog Memes
5832 readers
1640 users here now
A place to share screenshots of Microblog posts, whether from Mastodon, tumblr, ~~Twitter~~ X, KBin, Threads or elsewhere.
Created as an evolution of White People Twitter and other tweet-capture subreddits.
Rules:
- Please put at least one word relevant to the post in the post title.
- Be nice.
- No advertising, brand promotion or guerilla marketing.
- Posters are encouraged to link to the toot or tweet etc in the description of posts.
Related communities:
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I always thought it was OK to leave salted butter out. Been doing it for years never had a problem I can remember. I also don't eat tons of butter so would guess I've left it out longer than two weeks
Today's salted butter doesn't have enough salt in it to preserve itself like that.
Back in like Oregon Trail days they would pack butter in enough salt to preserve it for travel, and people got used to the taste (hence why they still make the two types) but today's butter is just not salty enough.
I think that goes way further back, because Brittany's butter is traditionally salty. Like, cronchy salty.
Never had a problem with salted butter but mine's European, dunno how y'all do it.
Interesting thanks for the info. Like I said I haven't had any issues so far, but now I think ill pay attention to how long it takes me to go through a stick of butter
I also did that for years, with 5 people in the house we went through softened butter fast.
Then as kids grew up and moved out, I realized it was taking WAY longer to go through. I gave up and leave it in the fridge now. Then again, going through it much slower means that I'm buying much nicer quality butter 😁.
It will eventually go rancid. More oxygen getting to it and more heat will speed that up.
I've never heard that, but if it works, it works!