• pacoboyd@lemm.ee
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    5 months ago

    Stick always in the butter dish for room temp and spreadable. Also for frying up stuff. Rest of it, in the fridge.

    • AA5B@lemmy.world
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      5 months ago

      I’ve been doing this since CoOViD. Previously I never used butter because it’s too hard from the fridge and “everyone knows” you need to refrigerate it.

      However I started doing a lot more cooking, so it’s always been finished before it goes bad:

      • FDA recommendation 3 days on counter
      • “rule of thumb” 1 week on counter
      • some streamers claim 2 weeks

      I’m not even sure what “going bad” means for butter. I have seen it change color so the outside is darker than inside, and threw it out. But ive never noticed an off taste or smell.