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  • While you can keep butter at room temperature for many days without worrying about spoilage, air and light break down butter’s molecular structure. The result? Butter that smells and tastes rancid. To keep butter fresh at room temperature, use a butter keeper. Store extra butter in the refrigerator or freezer in an airtight container, since butter easily picks up odors from other foods.
  • Contrary to popular belief, adding vegetable oil to butter in a frying pan will not keep it from scorching at high heat. Instead, use clarified butter, which can be heated to 400°F without burning.
  • When it comes time to add dots of butter to pies and casseroles, use a vegetable peeler and a frozen stick of butter. It’s much less messy!

See also quick tips for baking, sauces, compound butters, and clarified butter.

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