Freezing butter

In article <[email hidden]>,

Kswck said:

If a pound of butter is frozen and is left to thaw, can it be frozen again?

I don't see why not, but I personally only take out 1/4 lb. cube of
butter at a time to thaw as it generally takes us 1 month to use it.

We keep it frozen too.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Kswck said:

If a pound of butter is frozen and is left to thaw, can it be frozen
again?

I don't see why not, but I personally only take out 1/4 lb. cube of
butter at a time to thaw as it generally takes us 1 month to use it.

We keep it frozen too.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack
Nicholson

It was left out accidentally when trying to make room in the freezer.
But thank you.

Kswck said:

If a pound of butter is frozen and is left to thaw, can it be frozen again?

Butter really doesn't have a cellular structure that can degrade
with repeated freezing.

-sw

Kswck said:

If a pound of butter is frozen and is left to thaw, can it be frozen again?

Yes, I've done it several times. But why not take the opportunity to
make some compound butters? Besides the more or less standard herbs,
I like grated zest of citrus. Roasted garlic is also really good.
Once you have the flavorings mixed well into the soft butter, wrap it
in convenient sizes in aluminum foil and freeze. Thaw to room temp to
use. One good use for these compound butters is to spread them under
the skin of a chicken before you roast or grill it. -aem

In article <[email hidden]>,

aem said:

Kswck said:

If a pound of butter is frozen and is left to thaw, can it be frozen again?

Yes, I've done it several times. But why not take the opportunity to
make some compound butters? Besides the more or less standard herbs,
I like grated zest of citrus. Roasted garlic is also really good.
Once you have the flavorings mixed well into the soft butter, wrap it
in convenient sizes in aluminum foil and freeze. Thaw to room temp to
use. One good use for these compound butters is to spread them under
the skin of a chicken before you roast or grill it. -aem

Now that is a cool idea for herbed butter. :-)
I've always just stuck butter and herbs separately under the chicken
skin, but that sounds better.

I've been hankerin' to roast a couple chickens lately. They've been on
for $.79.

Some of them are weighing 4 lbs.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

On Mon, 03 Sep 2007 11:41:26 -0500, Omelet <[email hidden]>

Quoted message said:

I've been hankerin' to roast a couple chickens lately. They've been on
for $.79.

Some of them are weighing 4 lbs.

LOL... everything is bigger in Texas!

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

In article said:

On Mon, 03 Sep 2007 11:41:26 -0500, Omelet <[email hidden]>

Quoted message said:

I've been hankerin' to roast a couple chickens lately. They've been on
for $.79.

Some of them are weighing 4 lbs.

LOL... everything is bigger in Texas!

Except the deer... <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Kswck said:

If a pound of butter is frozen and is left to thaw, can it be
frozen again?

Yes, I've done it several times. But why not take the opportunity
to
make some compound butters? Besides the more or less standard
herbs,
I like grated zest of citrus. Roasted garlic is also really good.
Once you have the flavorings mixed well into the soft butter, wrap
it
in convenient sizes in aluminum foil and freeze. Thaw to room temp
to
use. One good use for these compound butters is to spread them
under
the skin of a chicken before you roast or grill it. -aem

Mmm. I like to make up a few rolls of garlic butter and freeze them.
When grilling burgers I fold a silver dollar-sized slice into the
center of each burger. They come out tender, juicy and ohmygod good.
I also toss a dollop or two on steaks while grilling. The stuff
lasts for months in the freezer.

--

Regards,
Robert L Bass

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