Why was this butter so resistant to melting?
I made French Onion soup last weekend. The first step is to saute a boat load of onions in real butter.
Then I drain the butter off, and save it for later use on French bread and stuff.
I’ve gotten into it a few times in the last week, and noticed it was much harder than plain butter. It was difficult to get it out of the container I had it in.
Today I thawed out some fake crab, and decided to melt some of that butter to dip the crab it.
I nuked it for a minute. It’s been my experience that butter melts really fast, and starts popping after about 30 seconds…but this didn’t.
At the end of the minute I checked….and only about ¼th of it had melted.
I nuked it again for 30 seconds…barely any progress.
I ended up having to nuke it again for over a minute and a half to get enough to melt to dip crab it. It still wasn’t all melted, but enough was for my purpose.
Isn’t that odd? Do you know why?
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7 Answers
Was it cold out of the fridge?
Some butters have higher melting points. If it’s a new brand of butter you’re using, then it may be that.
Yes, once it has been melted it separates and the water in it evaporates. The consistency is never the same.
I think @cazzie is right. I just made clarified butter on purpose because I’m doing the Whole 30 diet and that stuff is hard. I think I heard that you don’t have to refrigerate it but I do anyway. I have to use an ice cream scoop to shave it out of the container it’s so hard.
<——-This girl knows her long chain fatty acids.
Melting a whole stick at once was the problem. Had you cut it up into smaller chunks, it would’ve melted faster… assuming that there was really enough water left in it for the microwave to work with.
FYI, butter’s melting point is right around body temperature (95–98F), and it you use anything like a stove or microwave, it’s very easy to get at least part of it to go over the 212F mark and lose enough moisture to harden. You sauteed? That’ll do it!
@jerv It wasn’t a stick. It was butter in which I had sautes onions. I then poured the flavored butter into a coffee cup and stuck it in the fridge for later use. I had to work like hell to even get a few table spoons out of the cup to melt! It was like dealing with over-frozen ice cream, the kind that bends all utensils.
@All, your answers explains it. Thank you! It’s good btw!
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