King Crab Legs

[Mulli]

no

And how who you know? have you even been to the Bonefish Grill?

 

[D-Dogg]

melted. Sheesh, the Dark Arts are strong today. My scar hurts.

I agree with you. The warmer keeps the butter melted.

 

[D-Dogg]

Aurors!!

Reparo!

 

[dreamcastrocks]

And how who you know? have you even been to the Bonefish Grill?

no

Reparo!

Thankyouo

 

[Mulli]

Seems to me that the butter could be "warm" but not warm enough to stay melted.

 

[Mulli]

Reparo!

I spelled it Augers first. Sheesh, I have to work on my occlumency.

 

[dreamcastrocks]

Reparo!

Seems to me that the butter could be "warm" but not warm enough to stay melted.

room temperature is plenty warm enough to keep something melted. It would have to be very cold in order for the butter to become solid again. Butter melts at room temperature.

 

[D-Dogg]

I spelled it Augers first. Sheesh, I have to work on my occlumency.

It is our choices that define us Mulli, not our abilities.

 

[D-Dogg]

Seems to me that the butter could be "warm" but not warm enough to stay melted.

Correcto!

 

[Mulli]

Having been there, I can attest to the fact that my butter became solid when the heat thingy went out.

 

[dreamcastrocks]

Correcto!

what are you guys talking about? Butter melts at room temperature. Haven't you left butter out over night, only to see that it has melted?

 

[Mulli]

what are you guys talking about? Butter melts at room temperature. Haven't you left butter out over night, only to see that it has melted?

Maybe cuz it is 150 degrees at night in Phoenix.

 

[dreamcastrocks]

Having been there, I can attest to the fact that my butter became solid when the heat thingy went out.

are you sure that it is butter that you are eating then? Butter doesn't stay solid at room temperature. Shortening does a much better job at that though.

 

[dreamcastrocks]

Maybe cuz it is 150 degrees at night in Phoenix.

Is it 40 degrees where you are eating the crabs? Man, that sounds terrible.

 

[Mulli]

DCR, perhaps I should be typing in parseltongue for you to understand that the butter congealed when the heat mechanism went out.

Shortening on crab legs? Nasty.

 

[AzCards21]

So do you always come to argue in the food section when P&R is slow?

 

[D-Dogg]

what are you guys talking about? Butter melts at room temperature. Haven't you left butter out over night, only to see that it has melted?

We keep butter out at our house so it is soft...room temperature all the time. Soft butter is not melted butter. Soft butter spreads easily, but is not a fluid. Dipping legs into fluid butter is good...dipping them in soft butter would be disgusting.

When mulli refers to melted butter, he means the stage where it is liquid. Not the stage where it is soft. Though technically both are in stages of melting, I guess.

 

[D-Dogg]

So do you always come to argue in the food section when P&R is slow?

shhh, don't tell anyone...

 

[D-Dogg]

are you sure that it is butter that you are eating then? Butter doesn't stay solid at room temperature. Shortening does a much better job at that though.

I don't think you know what butter is.

Does your butter have a picture of Fabio on it?


Seriously though...butter stays as a soft solid at room temp. When you liquefy it for dipping, it will slowly start to harden and congeal. Even in the az heat. Much more so at room temp.

 

[dreamcastrocks]

We keep butter out at our house so it is soft...room temperature all the time. Soft butter is not melted butter. Soft butter spreads easily, but is not a fluid. Dipping legs into fluid butter is good...dipping them in soft butter would be disgusting.

When mulli refers to melted butter, he means the stage where it is liquid. Not the stage where it is soft. Though technically both are in stages of melting, I guess.

Of course I know he is talking about the liquid stage of butter. However, unless the room temperature of the room is pretty damn cold, fully melted butter stays that way. If you leave butter out long enough, the soft butter will be melted butter. (assuming the room temperature is around 77 or so)

 

[dreamcastrocks]

I don't think you know what butter is.

Does your butter have a picture of Fabio on it?


Seriously though...butter stays as a soft solid at room temp. When you liquefy it for dipping, it will slowly start to harden and congeal. Even in the az heat. Much more so at room temp.

That must be my problem. I must have been eating "I can't believe its not butter" all this time without my knowledge.

 

[AzCards21]

shhh, don't tell anyone...

Ok.

So is there a secret handshake?

 

[Mulli]

That must be my problem. I must have been eating "I can't believe its not butter" all this time without my knowledge.

So, upon further contemplation of this issue, when I went to Cape Cod recently, the clear melted butter that came with the lobster also became cloudy and thick by the end of the meal. I need to go back for more research involving lobster, crab legs, and melted butter.

 

[Rivercard]

Of course I know he is talking about the liquid stage of butter. However, unless the room temperature of the room is pretty damn cold, fully melted butter stays that way. If you leave butter out long enough, the soft butter will be melted butter. (assuming the room temperature is around 77 or so)

Way to kill what was becoming a tasty thread.

 

[D-Dogg]

Of course I know he is talking about the liquid stage of butter. However, unless the room temperature of the room is pretty damn cold, fully melted butter stays that way. If you leave butter out long enough, the soft butter will be melted butter. (assuming the room temperature is around 77 or so)

How long is "long enough" DCR? Our butter never melts...it stays soft. It's a damn slow melt.


And I don't know where you get your facts, but I have watched melted butter congeal during a meal. We have got up, put it in the microwave and reliquified it. This really happened. Right there in front of me, many times. It isn't butter theory. It's practical application of butter melting/hardening principles in actual test environments.