I wouldn't mind if this discussion gets moved to a new and improved butter thread.
King Crab Legs
- Thread starter 100%CardsFan
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If I showed you it I'd have to murder you. With butter.
Rivercard
Too much good stuff
Was there any margerine for error?
Melted butter or just room temperature soft butter? Either way sounds like a kinky death.
I, being a polite food forum hit man, would let you choose at what stage of melt you want the weapon of your murder to be.
Par Kay?
Butter.
4/5
Por Que?
Gracias.
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Way to kill what was becoming a tasty thread.
I deserve that.
schutd
ASFN Addict
How hot are your rooms? Ever leave a stick of butter out at room temp? it retains its shape, but most assuredly doesnt melt.
Butter: The Natural Choice. butterisbest.com. 13 May 2003.
"Melting Point: 82.4 - 96.8 °F (28-36 °C)
Analysis: Melting point measures the temperature range at which a solid becomes a liquid. Butter's narrow melting range provides a sharp melting curve, for a quick flavor release and smooth mouthfeel."28 °C-36 °
Source
We leave our butter out also, all the time... It stays a soft solid unless it is just crazy hot... Real butter only, BTW...
"Melting Point: 82.4 - 96.8 °F (28-36 °C)
Analysis: Melting point measures the temperature range at which a solid becomes a liquid. Butter's narrow melting range provides a sharp melting curve, for a quick flavor release and smooth mouthfeel."28 °C-36 °
Source
We leave our butter out also, all the time... It stays a soft solid unless it is just crazy hot... Real butter only, BTW...
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Hmm, 82.4 seems a bit high for us.
I wonder if there is a difference in the generic butter that my mom used to buy.
MigratingOsprey
Thank You Paul!
Butter's melting point is often around 90 degrees - margarine is similar, but has a much broader range depending on how it was manufactured
some bakers margerine has a much higher melting point - often traditional home use margerine has a lower melting point
this is due to science tweaking margarine to stay soft longer (so you don't rip your toast apart and such.........)
it will congeal though and reform a solid pendin on how warm you keep your room
in AZ i keep my house at around 76-82 degrees - when I lived back east it would be between 65-73 degrees on most occasions
with that said, growing up and eating at my school cafeteria they would put liquid butter on our potatoes - this would often overflow out of it's section of the tray into other sections
by the end of the meal I could pick up my entire tray by grabbing my milk carton cemented in by congealed butter
some bakers margerine has a much higher melting point - often traditional home use margerine has a lower melting point
this is due to science tweaking margarine to stay soft longer (so you don't rip your toast apart and such.........)
it will congeal though and reform a solid pendin on how warm you keep your room
in AZ i keep my house at around 76-82 degrees - when I lived back east it would be between 65-73 degrees on most occasions
with that said, growing up and eating at my school cafeteria they would put liquid butter on our potatoes - this would often overflow out of it's section of the tray into other sections
by the end of the meal I could pick up my entire tray by grabbing my milk carton cemented in by congealed butter
schutd
ASFN Addict
MigratingOsprey
Thank You Paul!
you need to clarify between soft and melted - melted is the full conversion from solid to liquid - soft butter still maintains some solid properties
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Once Pariah comes in and proves me wrong, I am willing to concede.
schutd
ASFN Addict
Its not GEE! I pointed you to. Its McGee! Hes like a sith lord of the kitchen. Dont mess with him!
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Arguing about food is much more fun than P&R btw.
Yep. No vegetarians to ruin it for us.
You're integrity has not gone un-noticed fine sir. I shall choose the temperature of my demise carefully.
Well, since we know that is inevitable, go ahead and concede now.
And here's a coupon for a community college course in Butter Theory 101.
The non-eating people are really out numbered in this forum.
