The lid sits in water. When you open it the water on the lid gets in the butter.
Also unless you’re changing your butter out twice a week and properly washing the bell inbetween, the whole thing will get rancid and gross fast- much faster than butter goes bad in a covered butter dish on the counter.
The lid sits in water. When you open it the water on the lid gets in the butter.
Also unless you’re changing your butter out twice a week and properly washing the bell inbetween, the whole thing will get rancid and gross fast- much faster than butter goes bad in a covered butter dish on the counter.
The water isn’t getting into the butter, they don’t mix boss, you’re making problems that don’t exist.
You mean maintaining the butter bell… God forbid keeping table ready butter around takes a meager amount of work.
Ok. Your experience with these things is valid too.
I promise you this is not the case. My mom used one for years when i was growing up.
If anything, this design would greatly reduce the chance of butter going rancid, since rancidity is just when fats oxidize.
You’re correct.