I think many of us start the new year out by making resolutions to eat better. I am trying to eat primarily whole foods. To be considered a whole food there must be five ingredients or less and you can readily identify (and pronounce) all the ingredients. This quickly rules out most processed foods. The one area that I was having great difficulty with was what to spread on toast, bagels, waffles, etc. Margarine, contrary to what we have been spoon fed for way to many years, is NOT a good for you alternative. Did you know that it is one molecule away from being a plastic product? So not yummy! (You can read various articles about margarine and its detriments HERE, HERE, and HERE.) Yet butter from the refrigerator was so hard I generally just ending up ripping the bread.
Frustrated I turned to Google for help. Leave it to the French to solve my problem with the beurrier à l’eau (butter dish with water). For years I had seen interesting looking crocks at the brocante (flea market) but I had no idea what their purpose was. Here is the general idea of how a beurrier, AKA butter bell or butter crock works:
You just leave it on the counter or in the pantry and the butter is kept fresh and spreads easily at room temperature.
With my new found knowledge, right before Christmas, I made a trip to Anthropologie and found exactly what I was looking for and it was on sale for $7. Score!
I went right home and took some butter out of the refrigerator, let it soften and then packed it into the bell of the crock. It totally works.
Mornings are now a little less stressful and quite delicious.
Have you discovered any neat gadgets lately? Linking to:
Laura
Linking to:
I have a butter bell just havn't used it for a while, so I need to get mine out. Breakfast looks fabulous, an egg sandwich.
Cool! I have to find one too!!! I tried leaving butter out far longer than necessary and of course it became rancid. 🙁 Thanks for the info Laura! Happy New Year!
Hi Laura, you butter looks so pretty that way! I hope you enjoy using it. Have a wonderful weekend too.
I need one of these! Better get to looking. Thanks for the info!
I have used a butter bell for the last 20 or so years…they are great! I haven't found anything new lately, but keep looking…
no, but I can tell you that was a great price. I don't have one, but I knew about them. I am still working on a Butter Slab!
That is so neat, Laura! I wondered what that was, and now I know.
I always eat butter. As a matter of fact, I am hooked on Kerry Gold. It is the best buttah evuh!
Love you,
Sheila 🙂
My mother has one and I'm looking to find my own in a “vide-grenier”.
I have never seen this but find it very interesting. I'm not a big butter fan because it is always too firm to spread. I do have one question. Does the butter actually touch the water?
Now I will be on the lookout Laura, how great!!
xoxo
Karena
The Arts by Karena
Great post, Laura! I've been searching for one that works with my decor. Best gadget ever!
So happy you wrote this post Laura…I bought one a few months ago and couldn't figure out how to use it lol!
Thanks for detailing this! I am going to buy one soon as spreading butter is always a problem for me! Wishing you and your family a wonderful new year!
Yes, but remember – oil and water don't mix! And butter actually contains water, so they remain separate and in equilibrium.
Here in the frozen north, we keep butter on the counter in a covered ceramic dish almost all year round. When you keep your house at 64 degrees for 8 months of the year, no special equipment needed. When it gets hot, into the fridge – because one eats little butter in July….
I've been using one for years and they do work well. We don't do butter anymore except maybe once or twice a year – trying to stay away from saturated fats. Guacamole or even just mashed up avocado is great on bread. And for dinner rolls I put some herbs (fresh if I have them, dried if I don't) on a small plate, splash some EVOO on them and stir them up. Then cut the rolls in half and dip them – YUMMMM much better than butter I think. Grilled cheese sandwiches are better using olive oil too – crispy bread and all melty inside.
I had no idea how those worked. We only have butter in the house. I noticed today that my favorite bread and butter pickle has high fructose corn syrup. I guess I'll be looking for a new brand. It is scary what is in our food.
I saw a segment on tv on how to cut calories. The dietitian said it is better to use a small amount of butter than oil on your bread. You keep dipping into the oil and use too much and all of that oil is not good for you either. So measure your oil! I use a butter bell, a Scandinavian one. You put the butter into a liner and it does not touch the water. I also have a pottery covered bowl that keeps the butter usable and safe. Gayle as Rollie!