Difference between revisions of "French butter dish"
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| − | A '''French butter dish''' is a container used to keep [[butter]] fresh and soft without [[refrigeration]]. This late | + | A '''French butter dish''' is a container used to keep [[butter]] fresh and soft without [[refrigeration]]. This late 17th century French-designed [[pottery]] crock has two parts: a base with a hollow cylinder attached to it, and a cup that also serves as a lid. The cup holds the packed in butter, and the base holds water. The water creates an airtight seal that keeps oxygen away from the butter so that refrigeration is not needed, and the butter can be used in its soft form. This method will keep butter for around a month provided it is kept at temperatures below 80F (27C). |
The French butter dish design is thought to have originated in[[ Vallauris]], [[France]]. Vallauris is known for its pottery crafts. Others speculate that it was created in [[Brittany]], or [[Normandy]]; both known for their butter production. | The French butter dish design is thought to have originated in[[ Vallauris]], [[France]]. Vallauris is known for its pottery crafts. Others speculate that it was created in [[Brittany]], or [[Normandy]]; both known for their butter production. | ||
Revision as of 00:51, 2 December 2009
A French butter dish is a container used to keep butter fresh and soft without refrigeration. This late 17th century French-designed pottery crock has two parts: a base with a hollow cylinder attached to it, and a cup that also serves as a lid. The cup holds the packed in butter, and the base holds water. The water creates an airtight seal that keeps oxygen away from the butter so that refrigeration is not needed, and the butter can be used in its soft form. This method will keep butter for around a month provided it is kept at temperatures below 80F (27C).
The French butter dish design is thought to have originated in Vallauris, France. Vallauris is known for its pottery crafts. Others speculate that it was created in Brittany, or Normandy; both known for their butter production.
Other names for this item are: "French butter keeper", "French butter crock", :Beurrier à l'eau", "Beurrier Breton", "Beurrier Normand", "Cloche de beurre", and "Pot à beurre Breton (French) Butterdose(German)".
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This cooking article about a tool used in preparation or serving of food and drink is a stub. You can help ssf by expanding it. |
