The French treat the kitchen as their oasis, which is why they have many clever tricks to protect food products in such a way that these for a long time are tasty and fresh. It is worth modeling on them, especially when storing butter. Have you always put it in the fridge?
This is a great mistake, through which it loses its aroma, the taste is hard as a glacier and, worst, usually you have to wait half an hour until in the morning it thaws in the morningso that it was possible to spread it with bread. There is a much better place where you can hold it to make it fresh and soft for 2 weeks.
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The French often use butter in dishes, including to prepare the cake for Croissanta or as a puree ingredient. So no one knows better tricks than they for storage. To keep it soft for a long time and keep its great taste, they use so -called Water butter method.
Storage of butter in water butter is that the fact that It is immersed in a bowl filled with cold water, which creates a natural protective barrier for him (it is worth replacing it every 2-3 days).
Thanks to this, the product is not exposed to external factors, i.e. air, bacteria or aromas from the outside. So it remains fresh and moist for 1.5-2 weeks.
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Storing butter in the fridge is a terrible idea for many reasons. Firstly, Heavily chilled butter becomes very compact. So if you don’t pull it out early enough, lubricating bread or rolls with it can be very burdensome and lead to tearing of bread while trying to spread it.
Cold butter does not have so many values, because it soaks with the smell of other products in the fridge, including onions or sausage, which makes it not so good anymore. Particularly gourmets that care about a typical butter taste should avoid it. Also avoid cutting the butter with a knife that has previously affected other products, because you move bacteria.
