What about those crazys that put peanut butter in the fridge. shit is nuts.
Aren't you supposed to keep "real" peanut butter in the fridge though after you open it up and mix it all together? JIF and stuff goes in the cupboard.
What about those crazys that put peanut butter in the fridge. shit is nuts.
Aren't you supposed to keep "real" peanut butter in the fridge though after you open it up and mix it all together? JIF and stuff goes in the cupboard.
With cold butter, I find that I can still easily get a smooth spreadable knifeful by lightly scraping the surface of the butter with quick, repeated strokes--(perhaps the friction builds up the right amount of heat). The resulting consistency is perfect.
My mom doesn't either, and it makes sense. When you put it on your burger, or eggs---it doesn't make them all cold and shhhhhht.
Also, I keep the butter out in a "butter dish" I have heard that butter tastes better if it is warm. Take it out 20 minutes before you want to use it and it'll get up to a temperature suitable for spreadable goodness.
PS, I am from Wisconsin. Butter is like the second cheese here.
Comments
Aren't you supposed to keep "real" peanut butter in the fridge though after you open it up and mix it all together? JIF and stuff goes in the cupboard.
yup. real- refrig. fake- cupboard.
Maragerine - Hell no
Ghee - fridge
Duck/Chicken/Pork Fat - freezer until needed
Hot Sauce - Cupboard,unless its homemade(no preservatives)
KYJelly/Asstroglide - Room temp
Mustard(Tarragon/Dijon/French) - Fridge - bring to room temp b4 use if wanted
uhh, thought about buying a second bottle !?!
Also, I keep the butter out in a "butter dish" I have heard that butter tastes better if it is warm. Take it out 20 minutes before you want to use it and it'll get up to a temperature suitable for spreadable goodness.
PS, I am from Wisconsin. Butter is like the second cheese here.