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OT: French Butter Keeper
CTMike
Posts: 3,422
I mentioned in a previous thread about my uncle being a ceramic artist out near Portland, OR. Anyhow, he recently fired the Anagama kiln for their soup bowl fund raiser, and he made me a French Butter Keeper.
The water (salted if storing unsalted butter) provides a seal that keeps air out. Change out the water once a week or so, and your butter will be at room temperature and kept from going rancid for a month or so.
MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT.
RECOVERING BUBBLEHEAD
Southeastern CT.
Comments
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Correct. They’re awesome. Called a butter bell
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My mom used a butter bell, but hers is not near as cool as that! Curious if he is your uncle by blood, because you all
are some serious artists!
Curious why you salt the water for unsalted butter? I could see salting for salted butter.Maybe your purpose in life is only to serve as an example for others? - LPL
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Ozzie_Isaac said:My mom used a butter bell, but hers is not near as cool as that! Curious if he is your uncle by blood, because you all
are some serious artists!
Curious why you salt the water for unsalted butter? I could see salting for salted butter.From my reading the salt in the water helps keep unsalted butter from going rancid faster.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
That's a nice, very functional gift. I use a shot of vodka in ours. Have never had the butter go rancid before we finished what was in it.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:That's a nice, very functional gift. I use a shot of vodka in ours. Have never had the butter go rancid before we finished what was in it.
Maybe your purpose in life is only to serve as an example for others? - LPL
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Btw, Costco Kerry Gold is $3 off right now.
Maybe your purpose in life is only to serve as an example for others? - LPL
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Ozzie_Isaac said:Btw, Costco Kerry Gold is $3 off right now.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
Beautiful!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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CTMike said:Ozzie_Isaac said:My mom used a butter bell, but hers is not near as cool as that! Curious if he is your uncle by blood, because you all
are some serious artists!
Curious why you salt the water for unsalted butter? I could see salting for salted butter.From my reading the salt in the water helps keep unsalted butter from going rancid faster.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
We used one of these for years, I really don't know why we stopped, I think it was just when we moved we lost track of it. Your uncle does great work, that one is beautiful.Love you bro!
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yep, been using a bell on the counter for year. absolutely the best way to keep butter ready to use.~~
Walk softly, leave a good impression.
large BGE, vegegrilltarian -
Maybe it’s user error here but the butter gets moldy within a week or so in my butter bell…
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CMH88 said:Maybe it’s user error here but the butter gets moldy within a week or so in my butter bell…
Maybe your purpose in life is only to serve as an example for others? - LPL
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Thanks for sharing, never heard of butter bell until now. Started digging more into it...
it's fine when butter is bulging out of the cup, what happens when the butter level goes down, won't you have an air space between the water and butter? what am I missing?
I am overthinking this, my experiment failed because the bottom piece is too shallow?
canuckland -
Canugghead said:Thanks for sharing, never heard of butter bell until now. Started digging more into it...
it's fine when butter is bulging out of the cup, what happens when the butter level goes down, won't you have an air space between the water and butter? what am I missing?
I am overthinking this, my experiment failed because the bottom piece is too shallow?
MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
You probably don't want the water exposed to the air the whole time, you want it somewhat sealed off.
I suspect there is an air pocket whenever the butter isn't full, but we never had an issue with butter oxidizing like it does in the fridge when exposed to air.Love you bro! -
Yes I noticed the 'rim' at the bottom of the butter cup that prevents the cup rim from touching the bottom. My picture is not clear, as indicated in this annotated version there is a pocket of trapped air. Unless the base is wide enough for the butter cup to be immersed on its side and then flipped upside down, I fail to see how air can be eliminated whether the inverted cup is touching the bottom or not, if the butter is not 'bulging' at the brim. From what I've read the butter surface should be in contact with the water with no trapped air, some instructions even say to cover top of butter with parchment paper and press to squeeze out air pockets initially.
I'm thinking of just using a short wide-mouth mason jar and top off the butter with water after each use.
Someone please tell me I'm way out to lunch and point me in the right direction.canuckland -
Legume said:You probably don't want the water exposed to the air the whole time, you want it somewhat sealed off.
I suspect there is an air pocket whenever the butter isn't full, but we never had an issue with butter oxidizing like it does in the fridge when exposed to air.canuckland -
how many pounds goes in the bell, i just use a dish with a glass top and leave it out and never a problem.... i do go thru 1 to 2 pounds a long weekend though and leave it out the rest of the week on the counter. just use salted butter here even if a recipe says unsalted. like that butter bell though
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Canugghead said:Legume said:You probably don't want the water exposed to the air the whole time, you want it somewhat sealed off.
I suspect there is an air pocket whenever the butter isn't full, but we never had an issue with butter oxidizing like it does in the fridge when exposed to air.
If you left a glass of water uncovered on the counter for a week or more, you're gonna toss it and get fresh water to drink.Love you bro! -
~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
ColtsFan said:I like @caliking suggestion of using a little vodka in it. That has to inhibit bacteria growth.Cincinnati, Ohio. Large BGE since 2011. Still learning.
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Legume said:Canugghead said:Legume said:You probably don't want the water exposed to the air the whole time, you want it somewhat sealed off.
I suspect there is an air pocket whenever the butter isn't full, but we never had an issue with butter oxidizing like it does in the fridge when exposed to air.
If you left a glass of water uncovered on the counter for a week or more, you're gonna toss it and get fresh water to drink.
Anyhow, I'm going to try the single mason jar with water top up and lid on to see what happens.
Edit: Apology to @CTMike for threadjacking.
canuckland -
Canugghead said:Thanks for sharing, never heard of butter bell until now. Started digging more into it...
it's fine when butter is bulging out of the cup, what happens when the butter level goes down, won't you have an air space between the water and butter? what am I missing?
I am overthinking this, my experiment failed because the bottom piece is too shallow?
...
Don't worry about the air pocket in the cup as butter is used. No need for parchment, or keeping it full enough to bulge over the rim, etc. Just make sure there is enough water in the crock to maintain the seal. Or, vodka.
Also, make sure you pack in the butter when filling the cup, even if you don't fill it all the way. When it gets warmer here, the butter occasionally falls out of the cup if it isn't packed in well.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
BTW, @CTMike - any chance your uncle is selling butter bells? I may be interested.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@caliking Thanks for the great tutorial, I was definitely overthinking. Guess I naively believed some of the interwebz sources that say butter must be in contact with water. To minimise the chance of butter falling out I think letting it soften a bit and pressing it down firmly with parchment when loading would help.canuckland
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Still overthinking, just a little.
Get one, they're great.@CTMike I'm interested as well if he's making and selling.Love you bro! -
So a hot buttered rum with vodka butter.
Would like to be on the list for one of these....fukahwee maineyou can lead a fish to water but you can not make him drink it -
Same here. It's a beauty and I would gladly buy one.Cincinnati, Ohio. Large BGE since 2011. Still learning.
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caliking said:BTW, @CTMike - any chance your uncle is selling butter bells? I may be interested.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT.
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