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What can I do with melted butter?

My son is doing his science fair project on melted butter.  Don't ask. Sixth grade science fair is crazy, that's all I can say.  Anyway, he's looking at whether different types of butter melt at different speeds and is looking at four types of butter - regular salted, regular unsalted, organic salted, and organic unsalted.  He'll be melting four sticks of each.  We're going to do one stick each day after school - that way the pot and stove will cool down and be at the same temperature for each one.  But this means that we'll be melting SIXTEEN STICKS OF BUTTER!

What the heck am I supposed to do with all this butter after it's melted???  Can I just pour it into a container and put it in the fridge to resolidify?  Can I mix the different types into the same container??  Can I freeze it?  I hate the idea of just throwing it all away but what am I going to do with 16 sticks worth of melted butter anyway?

Help?  Please? 


( 26 comments — Leave a comment )
Oct. 23rd, 2012 04:53 pm (UTC)
get 2 different tubs and make honey butter and garlic butter. Its ok to mix them, theyll re solidify in the fridge
Oct. 23rd, 2012 05:02 pm (UTC)
Ooooh, garlic butter! Yum. We all love garlic bread. I'll definitely have to do some of that.
Oct. 23rd, 2012 05:03 pm (UTC)
garlic butter is way more useful than honey butter, u can put it on veggies and use it for cooking if ur not worried about the calories
Oct. 23rd, 2012 05:20 pm (UTC)
Unfortunately, I *am* worried about calories, darn it. But if a dab of garlic butter on top will get my son to eat more veggies, it may be worth it. Fortunately honey butter doesn't do anything for me, personally, so that's not a temptation. I probably should keep the salted and unsalted butter separate, though.
Oct. 23rd, 2012 04:54 pm (UTC)
Holy moly, that's a lot of butter.

Make pound cake, maybe?
Oct. 23rd, 2012 05:03 pm (UTC)
I know! I don't normally buy 16 sticks of butter in a whole YEAR, let alone in one month! I only use it for some specific recipes, usually around the holidays.
Oct. 23rd, 2012 04:57 pm (UTC)
Clarify it and make ghee to use for other cooking later on.
Oct. 23rd, 2012 05:32 pm (UTC)
This was going to be my suggestion. If not that, just pour it all back into mason jars and use it normally.

Edited at 2012-10-23 05:33 pm (UTC)
Oct. 23rd, 2012 06:35 pm (UTC)
This is what I would do. I use clarified butter almost exclusively for frying and sautéing.
Oct. 23rd, 2012 08:20 pm (UTC)
You can flavor ghee, too; niter kibbeh is a staple in Ethiopian cuisine.
Oct. 23rd, 2012 09:13 pm (UTC)
Ah, sweet! I have been wanting to try my hand at Ethiopian cookery - this site will be a good resource, thank you!
Oct. 24th, 2012 09:42 pm (UTC)
I've never actually made ghee, although I've heard of it. What do I use it for?
Oct. 27th, 2012 09:37 pm (UTC)
Sauteing. It's got a higher smoking point that regular butter, plus a lovely mildly caramelized flavor- ideal for caramelizing onions, glazing carrots, etc.
Oct. 27th, 2012 09:36 pm (UTC)
YES. Ghee doesn't even need to be refrigerated, and it is SO GOOD for sauteeing!
Oct. 23rd, 2012 04:58 pm (UTC)
I'd just put it back in the fridge.
Oct. 23rd, 2012 05:04 pm (UTC)
just found 14 flavors of butter u can make
Oct. 23rd, 2012 05:13 pm (UTC)
If I make flavored butters, can they be frozen, and for how long do you think? They might be nice to use during Passover on boring old matza (grin) but that's not until next spring. Hmm.... matzo brei cooked in flavored butter... YUM!
Oct. 23rd, 2012 06:37 pm (UTC)
8 months
Oct. 27th, 2012 09:39 pm (UTC)
Honestly- butter- and other fats- last really well in the freezer. Flavor may start to fade eventually, but they don't go bad nore get freezer burn.

If the butter is melted first, though, you will probably want to clarify it before making the flavored butters; most of them that I know of use soft- not melted- butter, and the melting causes separation that cannot be reversed.
Oct. 23rd, 2012 05:25 pm (UTC)
make cookies. :) if you melt the butter first it makes the cookies bake up soft and chewy.
Oct. 23rd, 2012 05:49 pm (UTC)

This easy brownie recipe uses melted butter. One stick per batch!
Oct. 23rd, 2012 06:32 pm (UTC)
you have some good ideas just remember in a lot of baking you cant use melted butter.

but when your done gently melt it all again and yes mix it together not a big problem. then pour it in to an ice cube tray that you dont want to use again. and freeze pop them out and put in the freezer most icecube trays hold 1 oz per well but double check.

I would find a cookie recipe you like and save the butter for making Xmas gifts.
Oct. 23rd, 2012 07:15 pm (UTC)
As someone already said, you may have some issue if you use melted, then re-solidified butter in some baking items. You can mix them all together, but I'm not sure I would do that if I were you. Your best bet is probably picking a few things to do with it. If I were you, I would keep the salted and unsalted separate, just to give you the most options. You can freeze it, but keep in mind that butter really likes to take on other flavors, so just make sure it's well wrapped.

If I were you, I would clarify some, make garlic butter with some, and freeze the rest.
Oct. 24th, 2012 12:04 am (UTC)
I keep my butter in the pantry, not the fridge. In summer it looks like this but eats just fine.
Oct. 24th, 2012 12:24 am (UTC)
Brown some of it and use it on pasta. Yum!
Oct. 24th, 2012 12:36 am (UTC)
caramel, or chex mix!
( 26 comments — Leave a comment )


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