What mechanism causes a butter crock to function better than other options?
How does a butter crock work better than a plastic or ceramic butter dish?
I can see how the water and stoneware would slow the butter's response to ambient temperature fluctuations. But after a day, at most, cold water would warm up to room temperature.
I can imagine how the water on the bottom layer of butter might prevent bad microbes (only those that don't water) from getting to the butter there. But how does that improve on the wax paper that most butter already comes in? I'd imagine that the process of getting butter from a pre-wrapped stick into the crock would have a large potential for introducing foreign materials.
Best Answer
Butter, like most fats, is actually quite resilient to microbes. The problem you are more likely to experience is rancidity. Fat goes rancid by oxidation. Exposure to light, heat, and air cause oxidation and accelerate the process of butter going rancid.
Putting butter in your refrigerator addresses the heat and light, but does nothing for the air. The paper that butter sticks are wrapped in are quite porous. You can see evidence of this as a rind that develops on your butter after a couple of weeks. Butter can also absorb odors in your refrigerator through this wrapper.
A butter crock, as shown in the accepted answer to this question actually serves to protect the butter from air, light, and heat. Butter does not need to be kept below 40 F to stay fresh. The butter crock referenced there will keep butter fresh up to temperatures of 80 F, and likely higher, but the butter will be too soft and slip out at higher temperatures.
A plastic or ceramic butter dish are similar in function to the paper that wraps butter. Ceramic is unlikely to seal at all, so the butter will still be exposed to air. Plastic, while capable of a great seal, will still trap oxygen in the container with the butter, allowing oxidation to occur.
A butter crock really does seem to be the best of all worlds. You get easy access to soft butter, with little risk. Mold will eventually grow on the butter, but this should take weeks at room temperature. If you don't use a stick of butter within two weeks, you're doing it wrong. :-D
Pictures about "What mechanism causes a butter crock to function better than other options?"
How does a butter crock work?
The butter crock, also known as a butter bell or butter keeper, is a two-piece contraption that keeps butter fresh on the counter for up to 30 days. The butter goes in the \u201cbell,\u201d which you place in the water-filled crock. This device keeps butter smooth and spreadable for whenever you need it.Why is a butter bell better?
Butter crocks are said to keep butter fresher for longer, thanks to an airtight seal. The downside? It takes a little bit of effort to set up your butter crock. Instead of simply plopping the stick of butter on a dish, you have to let the butter soften, then cube it, and smoosh it down into the lid of the butter crock.Is a butter crock better than a butter dish?
The Butter Boat is my favorite method of keeping butter out of the fridge. You simply place a stick of butter in the top bowl. You place cold water in the bottom bowl, where it keeps the upper bowl and the butter it holds a little chilled for freshness. It's not too cold, so the butter is still soft.Three Reasons Why I Use A Butter Keeper
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Images: Ann H, Miguel Á. Padriñán, Digital Buggu, Miguel Á. Padriñán