We often fry things in a tablespoon or two of butter. I will take stick up butter and cut it into tablespoon slices then store it in a ziplock bag in the refrigerator to make it easy to grab just a tablespoon at a time.
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If you forget to set a stick of butter out, grate the butter onto a small plate. The grated butter will soften very quickly and be ready to spread. It also looks pretty neat!
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Cutting in Butter shortcut- Grate cold butter into dry ingredients then use a pastry cutter to quickly cut in butter. Much faster than using just a pastry cutter.
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Rule of thumb for substituting salted for unsalted butter in a recipe is to omit the extra salt in the recipe. (Omit 1/4 tsp of salt per 1/2 C of butter).
Real butter is good for you if it is made from milk that does not have hormones or antibiotics in it. Butter made from raw milk is best. Margarine is very bad for you and our family has chosen not to use it at all. If something has ingredients you can't pronounce in it, it's better to stay away from it. The more things we can make from scratch the better it will be for our health. It is often a more frugal way to feed your family as well. :)
Love Always,
Mommy
