How (and why!) to use a butter bell

[@tylerdoestech]

Two things I loved in this video were the mention of other people's "cheap-a** butter" and the assumption that people watching your video should know about hydrophobic lipids. Also, no, I have never heard of a butter bell until now!

[@hankweiser9859]

Over 2000 subscribers. Wow great job. I’m surprised you have that much.

[@seaurchinted]

i apologize as a college student i cannot afford the good stuff but i still like the bell

[@AmyEverAfter]

I think you misunderstood who I was aiming that towards. Unless you were one of the people who was all over my social media telling me that butter won't actually go rancid on the counter, the comment wasn't aimed at you. I don't care what kind of butter other people use (not only could I not afford the good stuff in college, I didn't know there was good stuff!), I was just trying to figure out why theirs doesn't go rancid. And also take a little dig at them, because they were being annoying.

[@disneymaniac001]

so we have to pack it down so it doesn't have air pockets, but what about the big air pocket that forms when you put the bell in the water (as you scoop out butter over time, the space gets bigger inside)?

[@AmyEverAfter]

That's actually fine. The water is sealing the butter away from a constant supply of oxygen, which oxidizes the fat in the butter and helps it to go rancid over time. So yes, the more space between the water and the butter, the more oxygen, but it's a tiny difference compared to the amount of air outside of the seal. The reason you have to avoid air holes when you pack the butter in is that the water can get into the spaces and loosen the butter from the bell, and the butter starts to fall into the water while it's upside down.

[@disneymaniac001]

Thought that might be it, but wasn't sure. Thank you for the answer!

[@AmyEverAfter]

@@disneymaniac001 You're welcome! I need to watch the video again, it might need a sequel to give more info!

[@LogicalNiko]

The two things a butter bell is for is to act as a heat sink and an air seal. The ceramic and water are enough mass that unless you put it in sunlight or in a room above 80F for a few hours it will keep the butter solid. And butter (and all fats) main enemy is oxygen. So keeping it with limited oxygen will keep your butter fresh for several days (depending on temperature). Fats being hydrophobic also heavily reduces bacteria growth and if it’s salted that will also improve lifetime. The butter bell was invented in the 1500s by the French, and was commonly kept in the root cellar or cold pantry in the hottest summer months (most of Europe doesn’t experience temperatures above 80F for long). And its influence in North America was mainly Canada, Southern US, and the Midwest (early French colonial areas).

[@hymasfamily667]

How do you know when butter has gone bad? How long does it take for butter to go bad on your counter?

[@AmyEverAfter]

It goes rancid. You can smell it. The length of time really depends on several factors, like the temperature of the room it's in, if it's contaminated by any bacteria from handling it, and how much salt is in the butter (saltier butter tends to last longer).

[@kendalkelleher5365]

This is a very condescending video on a such a trivial topic.

[@AmyEverAfter]

And yet you boosted it in the algorithm with a comment! Thank you!! 😘

[@dianahawkes5476]

AGREED- a snotty attitude, in the guise of trying to be informative, without wit is cringe.

[@joannevargas9638]

I felt it was helpful, not condescending.

[@james6028]

jfc this woman! feel sorry for her kids you just know what it was like for them growing up lol

[@hfrt29]

so ive had the same one,but just now looked up if i was using it properly..i also us tipperary irish butter, I actually prefer it over kerrigold.. I love my butterbell, However it is the most retarded invention. I do not use water. I keep it on my counter, Never refrigerated. Also if you ever went to the u k, You would know they don't refrigerate their eggs,or butter.. And because fall is approaching, I put the butter in the bottom part, And put the bell on the top, And I keep a little spoon or spreader knife in the bell part, Just remove the top when I need butter. Because I don't want the fall knats to go in. Sometimes when I have individual individual packets of butter, I can also just pop them in the top of the bell.. But never have I used it with water. Plus water will breed bacteria

[@AmyEverAfter]

In Europe they don't wash their eggs before they're sent to the store. Washing them removes the egg's natural coating, so the eggs are porous, which can let bacteria in. That's why they can store their eggs without refrigeration. Here, we need to keep them cold to keep bacteria from getting in and breeding.

[@hankweiser9859]

This is the last time I watched one of your videos. I’m not into the sassy Karen persona. Not funny, just offensive.

[@IQof2]

This is the last time I read one of your comments. I’m not into the sassy Karen persona. Not funny, just offensive.