Lobster! A lot!
Is it salted or unsalted butter?
I don't know how fast you guys use butter, but at my house, I would chunk it, by eye, into pounds and then into quarter pounds and freeze it. I would leave one pound in the fridge. Did you know that unsalted butter lasts longer in the freezer than salted butter. I think it's because salt lowers the freezing point of water.
Compound butters
Banana bread
http://www.discusscooking.com/forums/f40/pear-tarte-77329.html#post1096293 or just the crust or with apples (that was really good)
http://www.discusscooking.com/forums/f41/quick-chocolate-cake-tnt-68163.html#post935807
Spread thickly on slabs of fresh homemade bread. On hot toast.Went shopping yesterday and the market had gotten in a shipment of 5 pound logs of Amish butter for $6. Very creamy and rich tasting. What to make, what to make?
A friend once told me that they only used unsalted butter at home. This was because they had noticed that salted butter didn't go off as fast, so he knew there were preservatives in the salted butter. Well, yeah, it's called salt.Salt was originally added to butter to give it a longer shelf life.
Spread thickly on slabs of fresh homemade bread. On hot toast.
Just idle curiosity - how is Amish butter different to anyone else's butter? (I know who the Amish are.)
Is it salted or unsalted butter?
Did you know that unsalted butter lasts longer in the freezer than salted butter. I think it's because salt lowers the freezing point
It was made from mistreated farm animals and churned by children not allowed to speak.
Over here there is *something* about having the Amish name attached to things. I haven't quite figured it out myself, but when I see two brands of blue cheese in the counter and one says "Amish" on it, it's the one that goes in my cart
Pennsylvania Dutch is another one. I doubt those egg noodles I like have any real attachment to the PA Dutch, but I like 'em!
Are you sure? I got the info from Joy of Cooking.Sorry but that doesn't make sense to me.
Both salted and unsalted butter freezes within hours in a modern freezer.
Salt doesn't inhibit the protective effect of being frozen.
Spread thickly on slabs of fresh homemade bread. On hot toast.
Just idle curiosity - how is Amish butter different to anyone else's butter? (I know who the Amish are.)
Are you sure? I got the info from Joy of Cooking.
I'll ask my sister. She's a chemical engineer who specialized in food.