You guys have special tray for butter?
Yeah at least most american fridges have a little special shelf with a plastic door for butter. Some of them also have a special egg section
Mine only has a special egg section on the door. My fridge smol because house smol
I remember 20 years ago my parents had this tray in their fridge. Haven’t seen that ever since.
My fridge smol because UK
That’s so weird and unnecessary, to me. Seems more cumbersome than helpful?
I don’t know about new fridges, but some old ones had a heater in the Butter Drawer (usually a shelf with a door). It made the butter easier to spread. People weren’t concerned about energy usage back in the day.
The last one I measured drew a steady 10 watts.
Butter drawer top center (on the door), egg shelf below that.
A heater in the fridge! 😄🔥 I just put my butter on the table for a couple minutes and scrape a few “pieces” off the top so that it warms faster. Call me a caveman. 😐🤷♂️
Wait. You’re saying you don’t have a Frigidaire butter preslicer? You cut your own pats of butter? Smdh
Is that an RJ45 jack on an Oreo cookie?
It’s actually the predecessor to USB-A, you needed to turn it 5 times before it went it.
What the absolute sh—t. 😂 No I do not.
Like I said – ooga-booga! 🧈🔥🗡️
That’s not a fridge it’s a goddamn Cadillac.
My parents used to have a General Motors built electric stove, and it showed as the thing practically had a dashboard. Iirc it looked a lot like this:
If my math is right that’s 85kWh/year. That’s as much as some modern fridges use
Edit: Here’s a 65kWh/year fridge for comparison https://www.liebherr.com/de-at/p/rba-425i-2224640
You are correct. Eta: that was in fact constant draw, unlike the compressor which is only on when needed. Like I said, no one cared about consumption when electricity was cheap.
This was an old refrigerator I was renovating for a friend. It was it very good condition, it had been regularly cleaned but no longer worked. It needed a new contactor.
I plugged it in with everything disconnected (I thought) so I could check for wiring faults. After some head scratching I took the door apart and found the butter warmer.
The original plan was get it working and replace the ancient door gaskets. In the end it was that, and disconnecting the butter warmer, and putting modern insulation in it. Once all that was done the energy consumption was just slightly more than a modern fridge the same size. I was quite surprised because I thought it would be terrible. Her rationale was that she has way more solar than she uses and she loved the fridge. I’m not sure I agree with that but the embodied energy costs are certainly much lower. Made in the 1950’s still working today.
Oh, and because I did it as a favor, total cost was less than $100. Craigslist free (haul it away), labor free, parts about $80 something.
p.s. ask me about my Craigslist O’Keefe and Merritt range.
The main shelves look like they can rotate out “lazy Susan” style? That could absolutely be useful.
Yes, and it’s not in the fridge. the whole point of butter is preserving milk without refrigeration.
Refrigerated butter is too hard to spread. i don’t know how people do it
Depends on the climate obviously.
Because it turns to liquid if it’s not refrigerated?
Not unless you live in extremely hot areas.
I’m in southern england and it’s solid all year.
i’ve only had it go liquid one time when i was camping just outside paris in a tin box during a record heatwave
I’m in southern england and it’s solid all year.
Well, there’s your problem
i’ll agree living where i do is a problem, certainly with my wallet. i dont see it as a butter problem
No, it turns awesome.
No the point of butter is eating it because it’s tasty and it’s tasty when cool.
Refrigerated butter is too hard to spread. i don’t know how people do it
If you need to spread it, you take it out a bit before.
thats not going to work with my regular emergency sandwiches
You guys put butter in the fridge?
It’s not actually necessary if you use a lot of it, but yes, a lot of people do in America. It got caught up in some health scare or another and people said “it’s dairy, right?”
No
Bitter butter makes batter bad. Better butter makes bitter batter better.
If your butter has eyes, you may have left it in the fridge for too long
Horror crossover of Veggietales and The Hills Have Eyes.
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I think this is more accurate because of the glass pane
“Free my man butter doing life in the box!” From mustard vs ketchup rap battle
Smell my dairy air, Phillip. Smell it.
The USDA does not have a recommendation to keep butter in the fridge.
You store it in the fridge before use to preserve the shape.
Once you start using a stick, leave it out.
Edit: You can keep SALTED on the counter
From the American Butter Institute
How to Store Salted Butter If salted butter is your go-to, it can be stored on your counter for a few days! Leaving a stick or two out at room temperature will do no harm if your kitchen is kept at 70 degrees or cooler. The salt content helps keep butter fresh, even out of the refrigerator. Once it’s softened, salted butter should be used within one week.
https://ask.usda.gov/s/article/Is-butter-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.
Nah man. I thought this. My butter went bad and I didn’t realize until I ate a lot of it. I was putting it on bagels I was getting and I kept thinking they were mixing like rye seeds in there. That was the closest approximation I could conceive of because I thought the same as you.
Nope. I kept eating sour butter. It was fucking disgusting. Keep your butter in the fridge.
The USDA literally says the opposite of this. It turns rancid.
But don’t let some rando on the internet be the judge. Cut a stick in half, leave half out, wait a week, then taste.
I don’t even understand the butter tray in modern fridges. When I was a kid, that tray was basically in such a way that the cold didn’t really reach it so the butter didn’t get hard. These days that isn’t the case. What is the point?
What else am I going to put my extra dipping sauces from all the fast food spots?
Weird. I leave my butter out all the time and never noticed it going rancid. But we use it up pretty fast once it’s out. Also we get unsalted butter that’s heavily pasteurized so maybe it last longer? Today I learned.
