24 Apr '11, 12am
Organic Butter Is Better - Tastier And Shapelier - Why?
By the end of August I had an "ah Hah!" moment. From way in the back of the cupboard I fished out my European butter dish: the kind where you pack the butter in a cup and store the butter cup upside down in a receiving dish that has maybe a half inch of water. I had bought that dish assuming it was a centuries old technique for keeping butter a bit fresher, as oxygen exchange was reduced by the water seal, and that it would work perfectly. (I like traditional designs.) It was a total failure, as, on a warm fall day, American-style mass market butter would plop down into the water, separate, & make a mess - which is why it had been banished to the shadowy cupboard corner. Though no more!