King Crab Legs

[Mulli]

I wouldn't mind if this discussion gets moved to a new and improved butter thread.

 

[D-Dogg]

Ok.

So is there a secret handshake?

If I showed you it I'd have to murder you. With butter.

 

[Rivercard]

It's practical application of butter melting/hardening principles in actual test environments.

Was there any margerine for error?

 

[AzCards21]

If I showed you it I'd have to murder you. With butter.

Melted butter or just room temperature soft butter? Either way sounds like a kinky death.

 

[D-Dogg]

Melted butter or just room temperature soft butter? Either way sounds like a kinky death.

I, being a polite food forum hit man, would let you choose at what stage of melt you want the weapon of your murder to be.

 

[D-Dogg]

Was there any margerine for error?

Par Kay?

 

[Mulli]

Par Kay?

Butter.

 

[Mulli]

Par Kay?

4/5

 

[D-Dogg]

Butter.

Por Que?

 

[D-Dogg]

4/5

Gracias.

 

[dreamcastrocks]

Way to kill what was becoming a tasty thread.

I deserve that.

 

[schutd]

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.

How hot are your rooms? Ever leave a stick of butter out at room temp? it retains its shape, but most assuredly doesnt melt.

 

[CardFan67]

Butter: The Natural Choice. butterisbest.com. 13 May 2003.
"Melting Point: 82.4 - 96.8 °F (28-36 °C)
Analysis: Melting point measures the temperature range at which a solid becomes a liquid. Butter's narrow melting range provides a sharp melting curve, for a quick flavor release and smooth mouthfeel."28 °C-36 °


Source


We leave our butter out also, all the time... It stays a soft solid unless it is just crazy hot... Real butter only, BTW...

 

[dreamcastrocks]

Butter: The Natural Choice. butterisbest.com. 13 May 2003.
"Melting Point: 82.4 - 96.8 °F (28-36 °C)
Analysis: Melting point measures the temperature range at which a solid becomes a liquid. Butter's narrow melting range provides a sharp melting curve, for a quick flavor release and smooth mouthfeel."28 °C-36 °


Source


We leave our butter out also, all the time... It stays a soft solid unless it is just crazy hot... Real butter only, BTW...

Hmm, 82.4 seems a bit high for us.

I wonder if there is a difference in the generic butter that my mom used to buy.

 

[MigratingOsprey]

Butter's melting point is often around 90 degrees - margarine is similar, but has a much broader range depending on how it was manufactured

some bakers margerine has a much higher melting point - often traditional home use margerine has a lower melting point

this is due to science tweaking margarine to stay soft longer (so you don't rip your toast apart and such.........)

it will congeal though and reform a solid pendin on how warm you keep your room

in AZ i keep my house at around 76-82 degrees - when I lived back east it would be between 65-73 degrees on most occasions

with that said, growing up and eating at my school cafeteria they would put liquid butter on our potatoes - this would often overflow out of it's section of the tray into other sections

by the end of the meal I could pick up my entire tray by grabbing my milk carton cemented in by congealed butter

 

[schutd]

Lets consult McGee!

http://www.haroldmcgee.com/

 

[MigratingOsprey]

you need to clarify between soft and melted - melted is the full conversion from solid to liquid - soft butter still maintains some solid properties

 

[Mulli]

you need to clarify between soft and melted - melted is the full conversion from solid to liquid - soft butter still maintains some solid properties

nerd alert!




just kidding.

 

[dreamcastrocks]

Lets consult McGee!

http://www.haroldmcgee.com/

Once Pariah comes in and proves me wrong, I am willing to concede.

 

[schutd]

Its not GEE! I pointed you to. Its McGee! Hes like a sith lord of the kitchen. Dont mess with him!

 

[dreamcastrocks]

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

Arguing about food is much more fun than P&R btw.

 

[Mulli]

Arguing about food is much more fun than P&R btw.

Yep. No vegetarians to ruin it for us.

 

[AzCards21]

I, being a polite food forum hit man, would let you choose at what stage of melt you want the weapon of your murder to be.

You're integrity has not gone un-noticed fine sir. I shall choose the temperature of my demise carefully.

 

[D-Dogg]

Once Pariah comes in and proves me wrong, I am willing to concede.

Well, since we know that is inevitable, go ahead and concede now.

And here's a coupon for a community college course in Butter Theory 101.

 

[AzCards21]

Arguing about food is much more fun than P&R btw.

The non-eating people are really out numbered in this forum.