Do you store butter in the fridge, freezer, or at room temperature?
When I floated this to home cooks on social media, the most common answer wasn’t, actually, any of the above. It was all of the above.
Yes, plenty of people store butter solely in the fridge. Because that’s what their mom did. Because they live in a warm climate. Because they don’t eat a lot of butter. Because their dog or cat would jump at the chance to eat a lot of butter.
But beyond fridge loyalists, more people, myself included, like to pick and choose. Because it’s fun to be picky! Because it’s fun to be choosy! It all depends on what you need the butter for: Sautéed kale? Pound cake? English muffin? Pie crust?
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According to the USDA, “Butter and margarine are safe at room temperature. However, if butter is left out at room temperature for several days, the flavor can turn rancid so it's best to leave out whatever you can use within a day or two.”
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Top Comment:
“sticks of butter still in their wrapper in the breadbox on the counter for impromptu baking; I've found it keeps several weeks at room temp as long as it's still sealed. 2-4 sticks in the fridge.”
— Kim S.
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Likewise, Harold McGee writes in On Food & Cooking, “Because its scant water is dispersed in tiny droplets, properly made butter resists gross contamination by microbes, and keeps well for some days at room temperature.”
This means that butter with a higher fat content, like a European-style variety, is a better bet to leave on the counter. If you want to be an overachiever, opt for a salted variety—more flavor, duh, but also because the salt acts as a preservative. And keep the butter in a dish that stamps out as much light and air as possible.
From a food-safety perspective, the least risky option is the freezer (where butter will keep for several months), followed by the fridge (where butter will keep for a couple months). But what about from a toast perspective? What about the toast?
Some math: Butter becomes spreadable at 60 degrees Fahrenheit. Butter melts at 85 degrees Fahrenheit. The butter in my fridge is 43 degrees Fahrenheit. And the butter on my counter is 65 degrees Fahrenheit. All of which adds up to my own answer to my own question:
Where do I store butter? Anywhere and everywhere. Here’s my system:
Freezer
Emergency butter so you never have to worry about running out of butter. Good for other people, usually unnecessary for me, because I plow through the butter in my fridge so swiftly.
Fridge
At least two pounds of unsalted, American-style butter for cooking and baking. Plus backup butter for the counter.
Fridge slash counter
Butter that spends most of its life in the fridge but moves to the counter 12 to 24 hours before I bake a cake or cookies.
Counter
Salted, European-style, four ounces or fewer so it doesn’t have to be out for long. For noodles, rice, and, especially, toast.
Am I right or am I right? What’s your belief system when it comes to butter storage? Let me know in the comments below.
As a seasoned culinary enthusiast with a passion for the science behind food storage, let me provide you with insights into the various concepts discussed in the article about butter storage. Drawing upon my extensive knowledge and practical experience in the culinary world, I'll shed light on the key points raised in the text.
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Storage Preferences and Variations: The article delves into the diverse ways people store butter—fridge, freezer, or room temperature. It highlights that the most common answer among home cooks is a combination of all three, and the choice often depends on factors like climate, personal habits, and the intended use of the butter.
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Food Safety Guidelines: The United States Department of Agriculture (USDA) is referenced to emphasize that both butter and margarine are safe at room temperature. However, the caution is given that leaving butter at room temperature for several days can lead to a rancid flavor. This introduces the concept of balancing convenience with the risk of spoilage.
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Butter Composition and Preservation: The article references Harold McGee's insights from "On Food & Cooking," explaining that properly made butter, with its dispersed water in tiny droplets, resists contamination by microbes. Butter with a higher fat content, such as European-style butter, is mentioned as a better candidate for room temperature storage. The addition of salt in some varieties is highlighted not only for flavor but also for its preservative effect.
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Temperature Considerations: A crucial aspect discussed is the relationship between temperature and the spreadability of butter. The article provides specific temperature points, mentioning that butter becomes spreadable at 60 degrees Fahrenheit, melts at 85 degrees Fahrenheit, and offers the author's personal experiences with butter stored in the fridge (43°F) and on the counter (65°F).
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Butter Storage System: The author shares a personal butter storage system, which involves using the freezer for emergency butter, keeping a substantial amount of unsalted, American-style butter in the fridge for cooking and baking, and having a smaller quantity of European-style, salted butter on the counter for quick use on noodles, rice, and toast.
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Conclusion and Engagement: The article concludes by inviting readers to share their beliefs and practices regarding butter storage in the comments section. This fosters engagement and encourages a community discussion on a topic that may seem simple but evidently has various nuances and personal preferences.
In summary, the article combines practical tips, scientific insights, and a touch of personal experience to guide readers through the multifaceted world of butter storage, demonstrating a comprehensive understanding of the subject matter.
