I put butter in the fridge, DH wants it on the counter. Who is right?

[MixedFamily]

We don’t have a huge kitchen so it will always be at least 1 mt away from hob or window. Would a butter dish “protect” it enough from it? I have always assumed butter goes in the fridge but he says it doesn’t. What do others do?

Noooo!! Cold cucumbers taste of nothing but cold! Room temp cucumbers are sweet and delicious (or as sweet and delicious as they get in this country)! Plus I buy 6-8 at a time and there's no room in my fridge for them all! 😬🥒🥒🥒

Blimey, @DysmalRadius what are you doing with all those cucumbers? We struggle to get through one before it starts to go all mushy.

Please post a few ideas so I can use up the one that's lingering in the fridge. I'll go and put it on the worktop next to the butter so it's at room temperature and promise to use it up by the end of the week.

@Choccyscofffy nope, butters not going to mix with cold water or even room temp water.

I guess it might eventually dissolve some of the salt off the surface of the butter, but not so's you'd notice, possibly not at all as all the salt in the butter will be covered in a film of fat, so its protected.

In the butter making process, all the water soluble content is washed out with fresh water anyway (washing butter DOES feel very very weird, if you ever try making butter!)

Dysmal are you in the UK? My dad used to grow cucumbers in a greenhouse and I don't remember them tasting any different straight off the plant versus out of the fridge.

I would like some recipes, though, please. In return I can recommend a Kachumber salad.

We also have one of those inverted French (butter in water) dishes. Teen kept leaving it in the sun, so we switched back to terracotta.

Fresh grown cucumbers are a lovely treat. Once you've grown your own cucumbers, and tomatoes for that matter, it's hard to go back to store bought. They're just not the same.

YABU and your DH is right. Real butter goes in the butter dish on the worktop. Only time we ever have it in the fridge is when the outside temp is 30C or higher - as it turns to liquid on the worktop! (Possibly 10 to 30 days of any given year.)

In covered rush out if fridge. Otherwise how do you spread it?

Buy another. dish. Cut the block in half. Yours in fridge, his on side. Really not rocket science -
Just because you’re married it doesn’t mean you have to have everything the same 🙄

Spreadable stuff in fridge, real butter in a real ceramic butter dish..and to a PP ketchup & eggs not in fridge chocolate we argue...I say fridge.

Agree, I always have it in the fridge

The stock goes in the fridge, once opened in the butter dish on the counter.

Butter contains a small amount of water (16–17 percent), and a very small amount of protein, somewhere in the range of 3–4 percent. Not enough to promote significant bacteria growth. This is especially the case with salted butter, since salt inhibits the growth of bacteria. Real salted butter can be left at room temperature for around 3 weeks so no, it definitely does not need to be refrigerated.

Salted butter on the counter. Unsalted butter in the fridge. If you're not going to get through it quickly, portion it up and keep some on the counter ready for use and the rest in the fridge. Yes to a butter dish. I'm a sucker for a butter dish.

The notable exception for spreadable/softer butter is kerrygold. Dunno how they do it, but it’s just butter, no added oils

I only buy unsalted butter, and tend to have two blocks at a moment, one in and one out of the fridge. Mostly, butter is an ingredient, not a spread here. I prefer mayonnaise to lubricate sandwiches.

Depends how warm it is in the kitchen
Have two butter dishes if you both feel that strongly about it.

Out of the fridge in a butter dish, you savage 😂😂

In a butter dish on the worktop..beside the cooker, since I use it for cooking as well as spreading. Only half of it if it’s a hot summer day but that’s rare up here.

What is your little house with a hat? I am intrigued.

Fridge

Does it matter? Preferably on the worktop.

If its real butter, I would leave it on the worktop in the winter and in summer I would keep it in the fridge to àvoid it turning to liquid. However I tend to use spreadable which I keep in the fridge all the time as I hate worktop clutter.

Rock hard butter is one of the worst things in life (only a slight exaggeration).

Always on the side in a good, solid ceramic butter dish.

This is adorable 😁

I need a little knitted hat for my butter dish now lol.
In fact, I want a fun shaped dish too!
You've made me smile

After many years keeping it in the fridge, I’ve recently switched to the counter and it’s delightful- so easy to spread! Butter consumption is through the roof though… 😅