Comments on Coffee Bean Goddess: Stealth Butter

Becky, glad you enjoyed TipNut. I think it's a gre...

2008-05-14T14:09:00.000-07:00

Becky, glad you enjoyed TipNut. I think it's a great site.

John, I often mix olive oil and butter half-and-half when I'm sauteeing something. Keeps the butter from burning and is a healthy combo.

Bonnie, now you can tell Wil how to save some pennies and still go low fat!

Bex, I just did up another cube, this time blending in the water gradually, as I was supposed to. No water puddles! (smile) In the fridge, it gets just as hard as the regular butter but I just leave it out in the butter dish (which, for me, is a lidded bowl).

Great tip, thanks. My only concern is - does the ...

2008-05-13T18:24:00.000-07:00

Great tip, thanks. My only concern is - does the water content in the extended butter melt into a puddle if you leave your butter out on the counter, like I do? I hate cold hard butter. Or does it make the cold butter more spreadable? I guess I'll just have to try it and see for myself.

Wow and here Wil has been buying lo fat butter.

2008-05-13T07:26:00.000-07:00

Wow and here Wil has been buying lo fat butter.

I gave up margerine some years back, Dee, for some...

2008-05-13T00:11:00.000-07:00

I gave up margerine some years back, Dee, for some of the same reasons, I suspect. Long and short of it is I find it difficult to digest non-natural fats.

We used that tip for butter-extension here during the rationing years, and I still do when I have sandwiches to make and a scarcity of butter. I'm still fond of extending butter with a little olive oil but I know that'd not be to everyone's taste.

That's a great idea! Thanks for it, and for the l...

2008-05-12T21:35:00.000-07:00

That's a great idea! Thanks for it, and for the link to Tip Nut; I've just gone there, archive-surfed, and subscribed.