Over the years many people have always debated safely keeping butter. I have been to homes where you see it just casually sitting on the kitchen counter, other people who only take it out of the fridge long enough to get to room temperature for baking and then there are some people who don’t even believe in that and never leave it out at all. I admit to not really knowing what to do in regards to butter but I will let it come to room temperature especially when making chocolate chip cookies because that just makes them more delicious (maybe that’s in my head).
As usual I headed to the USDA and FDA to figure out what they have to say about the topic of one of my favorite kitchen items: butter.
First lets look at what butter actually is
Margarine was created as a butter substitute and includes ingredients such as vegetable oil, water, salt, emulsifiers and some may include milk. It can be found in both stick form or in tubs. Like butter, margarine must have at least 80-perfect fat by law. If it has less than 80% fat, it is categorized as a “spread.” The lower the fat content of the “spread”, the higher the water content. Margarine, especially a soft tub margarine, can separate into water and oil or water and solids if not kept refrigerated. Although it may be safe to eat, it may not have the mouthfeel you’re looking for. Both margarine and buttery spreads shouldn’t be left out, and should always be refrigerated immediately after use.
If you want butter to melt in your mouth, opt for a salted kind to leave on your counter for no more than one to two days. However, if you’re ever in doubt – never leave it out. You’re always safe keeping any butter refrigerated.
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