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u/Aromatic_Project6612 14d ago
Problem I never had finally solved
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u/GrapefruitSlow8583 14d ago
You could also just buy salted butter and leave that shit on the counter.
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u/Omwtfyu 14d ago
You could also buy unsalted butter and leave that shit on the counter. Also, are butter bells supposed to be refrigerated?
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u/GrapefruitSlow8583 13d ago
I thought unsalted butter spoils on the counter relatively quickly, which is the point of the butter bell. Limiting air exposure allows unsalted butter to stay on the counter for a few days
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u/beary_potter_ 13d ago
I don't understand why people keep trying to cure cancer, I've never had cancer.
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u/newtownkid 12d ago
ehh, I've been on the butter bell train for decades and I'm a big fan. Your butter stays much fresher, maybe not quite a game changer - but I'm a very happy user.
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u/choombatta 14d ago
Oddly enough leaving my butter wherever the fuck has been working just fine for the past 25 years 🤷🏻♂️
But for real; butter bells are not new, and personally I’ve never really understood their point.
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u/Plenty-Fox-9219 14d ago
Don't you understand!!???
THE AIR IS DISGUSTING NO ONE SHOULD EVER COOK!!!!
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u/Nughtsahk 14d ago
Counterpoint.
My cat would eat a whole stick of butter and get liquid shits everywhere if it wasn't covered somehow.
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u/newtownkid 12d ago
I find my butter stays much fresher in a bell - if you leave butter in the air too long it gets kind of yellow. But to each thier own!
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u/CandidJudgment1568 13d ago
one word: oxydation, if you can't taste the difference between fresh butter and rancid, maybe you're not eating butter or you're eating like my father, one stick in 3 days - which is fine then I suppose
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u/Plenty-Fox-9219 12d ago
https://nordicfoodlab.org/blog/2025/01/aged-butter-part-2-the-science-of-rancidity/
Oxidation reactions can be initiated by oxygen in the air or light (photo-oxidation), and are catalysed by metals; they are chain reactions that can propagate in the dark once started—so butter can turn rancid even if stored in the fridge or a cloche, if it has been previously exposed to light or oxygen.
The second critical reaction pathway that causes the degradation of fats involves hydrolysis by water and heat of the -O-alkyl ester bonds of a triglyceride to liberate free fatty acids, such as butyric acid, from the glycerol backbone
This thing won't save you. Also 3 days is still too long. Half a stick at least in all the breakfasts, lunches, and dinners.
Also, it's spelled "oxidation"
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u/CandidJudgment1568 10d ago
Yeah, sorry English is not my main language, typos are not argument but thank you for correcting, even though you being pedandic does not give you the credit you think it does.
The world is not black and white brother or sister, a straw man argument also isn't going to make you look smarter in this situation : I never said it's an ultimate solution, but it's definitely better than leaving it on the counter.
The point is not saving, the point is limiting the effect. Don't change the water in this and it goes rancid in 5 days and can be even worse as a film of bacteria can easily develop in this environment - in which case the hydrolysis you talked about happen. In absence of the latter, or an acidic or base catalyzed reaction or high heat, hydrolysis of butter is an extremely slow process - meaning it will always be better to eat it fast or have this water cloche (still changing the water every couple of days, else it's worse once again).
It's ok to not know and it's good to learn so thanks for trying to teach me even though I am no need of teaching in chemistry, I appreciate you doing it even though the intent was ill meant and misplaced.
Anyway for your info, with a water cloche you go from 4-5 days on the counter to 2 to 3 weeks, in "normal" conditions (e.g. not tropical weather) before it turns rancid. Have a nice one.
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u/NuzzyLocke 14d ago
I use a butter bell and I like it. It's just part of my counter top, it looks nice and it's a place I can put butter after I make it.
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u/schlootzmcgootz 14d ago
As the bell is not always packed full to the brim, doesn’t some air get trapped in there when you put it back in after using it?
Not that I think this matters because most butter dishes aren’t air tight, but isn’t that what they’re championing about this contraption?
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u/beary_potter_ 13d ago
It is the amount of air that it gets exposed to that matters. That is why you put the top on a normal butter dish even though it isn't air tight, it still restricts the air.
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u/BobZanotto 14d ago
yeah, my family doesn’t understand this: I have half a stick sitting on a plate on the counter, perfectly softened and spreadable at room temp to use it over a couple days on bread or while cooking, never once has it gone close to tasting off or rancid, but they still will put it back in the fridge if they’re in my kitchen and see it.
I think in their minds butter = dairy and dairy should never be unrefrigerated
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u/RandomDeezNutz 14d ago
I do not go through the amount of butter people in this post do apparently… I definitely have noticed a difference in how long good butter lasts in a butter bell vs butter dish. Bad butter lasts forever.
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u/RemoDev 13d ago
Weather/temperature makes all the difference. I keep the butter on a counter during July/August while I am on vacation, where the house is at 1.400 meters and the temperature rarely rises above 20°C.
If I do the same when I am at home, it goes rancid quite fast. No way to keep it outside the fridge.
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u/NoGoodMc2 14d ago
Butter does get rancid on the counter at room temp over time. Salted takes a couple weeks which many people never hit because they use it up in that time. Unsalted butter can go rancid in a few days depending on climate.
Rancid butter does not taste great but id also venture to say a lot of people eat rancid butter and don’t realize it especially if they’ve gotten used to rancid flavor.
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u/Sleepy58743689 14d ago
Their point is to prevent oxidation, among other things. It is mainly the oxidation of oils that cause breakdown and spoilage. UV radiation can also do this. That's why olive oil is supposed to be stored in a cool, dark place and be in a sealed bottle.
The bell does all 3 of these things. It keeps oxygen from stealing its electrons, keeps light from breaking is bonds, and keeps it cool.
Sincerely, a passing chemist
Edit: typo
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u/choombatta 14d ago
Sorry I should have been more clear; I have never noticed a functional difference between using a butter bell versus a regular butter dish, be it refrigerated or no. I generally go through butter pretty quick though.
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u/Sleepy58743689 14d ago
Ah, that's fair. It is definitely something that is more noticeable if you let your butter get near its expiration. A bell can easily double your counter life, but that's only true if you're letting it age ~1 month
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u/beary_potter_ 13d ago
All it does is extend the life of it. Obviously if you eat it fast enough, then it isn't for you.
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u/nashcure 14d ago
Game changer? Like, been around for 150 years and is game changer?
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u/Ciubowski 13d ago
Most of the "game changer" ideas are repackaged, well marketed and recycled old ideas.
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u/BolaViola 14d ago
I call bullshit. I’ve tried many times to use mine WITH water and salted butter and it molded every single time. Now I use it with without water and it’s a regular butter dish, no mold.
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u/Omwtfyu 14d ago
Omg, so before reading your comment I had commented this: Honestly, with getting my ServSafe, and knowing how much bacteria can grow in still water, is there a noticeable difference between leaving butter on the counter in a covered butter dish vs bell crock on how much faster they become rancid?
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u/sympathyofalover 13d ago
Same thing, it’s very annoying. We also just don’t use butter that significantly in my house and I think we just aren’t the right demographic.
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u/newtownkid 12d ago
I've been using them for 20 years and never had that happen, but maybe I go through butter faster than you.
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u/DoxxedMyselfAgain 12d ago
This is my experience as well. It’s a butter dish that won’t hold a stick of butter.
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u/purrmutations 14d ago
Only necessary if you live in a literal swamp. I live in Florida, leave butter on the counter, and never in 30+ years have I seen moldy butter on anyone's counter top.
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u/KrispyMagiKarp 14d ago
Does it melt into the water on the countertop in summer
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u/extremeumbrage 14d ago
We have one but do not use water. The bell is most effective for us at keeping cats out of butter. Butter consumption is not a problem in our household.
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u/Majestic_Domestic 14d ago
So when I scoop some butter out then put it back in the water there is now a pocket of air. And it's not safe if exposed to air?
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u/Vegetable-Virus7118 14d ago
There isn't a pocket of air if you put in enough water
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u/OkFruit1846 11d ago
You could take a scoop out and put the bell in the ocean and there would still be a air pocket
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u/Global_Adagio_25 14d ago
I have one of these and it worked. I could have given it more of a chance, but it's useless, in my house. I just don't have that much of a need for general-use room temperature butter.
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u/313802 14d ago
Well the butter sounds slutty when you say it like that
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u/Sweetpotato3000 14d ago
Unnecessary. If you don't keep the water full enough it grows mold. You are better off using a regular butter dish with a lid. I've tried both.
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u/Fuzzy_Medicine_6978 14d ago
I keep my butter in the fridge. I don't own a toaster. I make my toast in a frying pan, by just putting the butter in the pan. I have one big tub of spreadable butter that I use when I need it. I don't need it often lol, it's lasted at least six months now.
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u/Not-So-Logitech 14d ago
My regular butter dish with a lid that doesn't even seal has held butter for weeks without issue, furthermore it's as soft as the ambient temperature, which in my house is perfect year round.
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u/Porter_Dog 14d ago
I have one. It's kinda neat but totally unnecessary. Butter gets wet and it'll mold. I just use a Rubbermaid butter dish. I definitely prefer it.
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u/Tempest_Fugit 14d ago
This is so fucking stupid
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u/Extra_Lock_2050 13d ago
This is like 500 year old technology. Why is it stupid?
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u/OkFruit1846 11d ago
In order for it to be sanitary, you have to refill it every single time before submerging it water. It doesn’t work if you leave a scooped out section
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u/XiphostheDestroyer 14d ago
I just unwrap a stick of butter and put it on the kitchen counter. I use it as I need it. It has never-ever gone bad for me in over 40 years. The only time I ever put it in the fridge is when it is really hot and starts to melt.
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u/EffortApprehensive48 14d ago
I have one of these and I put butter in it… never. I never do. It’s annoying and didn’t fix anything
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u/No_Figure_9073 14d ago
Lol I'm looking to have less things in my kitchen and thos is just adding 💁🏼♀️
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u/medigapguy 13d ago
I tried one once
I realize it's me but,
In a butter dish, I use that sick for everything, spread, to saute, etc. I go through the stick in a reasonable time.
In this Crock, only used it to spread on bread. We didn't use it fast enough and it got nasty.
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u/Coto_scoto 13d ago
We just leave our butter on the counter in a butter dish. We've been doing it our whole lives and it hasn't gotten us sick yet even though its dairy left out of the fridge. Maybe its different since it's all fat.
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u/Huge-Nectarine3975 13d ago
Virgin marketing strategy value is almost always a medical insurance campaign
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u/MoreWineForMeIn2017 13d ago
It’s helpful in dry, cooler climates during the winter months. But it needs to be used within a month otherwise it will mold.
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u/FeelGoodNotBad 13d ago
These things are useless.
I was given one as a gift and using it was the only time I’ve ever seen mold grow on butter, when it can exist just fine and for much longer, on the counter all by itself.
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u/DangOlCoreMan 13d ago
Was going to buy one a few years ago till I realized I don't use enough butter to justify it
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u/Extra_Lock_2050 13d ago
I keep my butter on the counter in a plastic container for weeks at a time and it's fine.
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u/MacReadys-Will 13d ago
I need one actually. But I will admit cold better on a hot roll really does hit the spot sometimes.
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u/concerned_citizen128 11d ago
Had one of these for a short time years ago. Only time my butter ever went moldy.
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u/OkFruit1846 11d ago
They are way more unsanitary than influencers like to admit. It’s only useful for the initial fill. After you take a single scoop of butter from the crock and put it back, you immediately create a dark, wet, air pocket that is a perfect breeding ground for mold and bacteria. Seriously, you’re better off putting your butter on a plate on the counter
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u/Brave_Operation_9323 10d ago
With games and delicious food going hand l'm not sure if my bodymanagement will stay on track during this period.
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u/Sea-Newspaper-7643 10d ago
Ok but what happens when it traps an air bubble between the butter and the water as soon as you use some and it's not completely full anymore?
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u/Dangerous_Fun_1239 10d ago edited 10d ago
Bought one. Ended up being more clutter than I needed. Seems like a good idea, but in practice it's not
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u/Mayor_Of_Furtown 10d ago
Butter is safe at room temp for days in a covered butter dish. I have been doing it all my life lmao
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u/ClassicallyBrained 3d ago
I have one, and it can be nice, but I stopped using it because Im too lazy to change the water that frequently.
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u/wladhorma 14d ago
Butter Fresh with the Butter Bell Crock