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Mike Harrison
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Joined: 03 Nov 2007
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Location: Equidistant from New York City and Philadelphia, along the NJ Shore
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 Posted: Thu Feb 12, 2015 11:35 am Post subject: Wildly off-topic and from left-field |
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It's certainly not "end-of-the-world" in importance, but I need to ask:
Does your butter stick to the waxed paper when unwrapping it, and do you ever discover air pockets inside the butter?
I ask because, in my more than several decades on the planet, I've never encountered either of these phenomena until just a month or so ago. Unwrapping a new stick of butter was never a messy proposition before, so I can't imagine what might've changed, especially when we consider that the whole idea behind the use of waxed paper is to prevent the food from sticking. So that, plus the air pockets found inside, lead me to wonder if something has changed in the manufacture of this particular brand and, if so, what and why.
Thanks!
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Mike
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Lee Gordon
A Zillion
Joined: 25 Jul 2008
Posts: 6864
Location: West Hartford, CT
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| Posted: Thu Feb 12, 2015 3:15 pm Post subject: |
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In the manufacture of ice cream, air is whipped into the product. This is called "overrun." The better quality ice cream, naturally, has less overrun and the cheap stuff has more. I think something similar takes place in the production of butter, And I'm sure, in more recent years, manufacturers have found ways to cheapen their products while maintaining or raising the prices.
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Bailey
4 Large
Joined: 04 Jun 2005
Posts: 4336
Location: Lake San Marcos... north of Connie, northwest of the Best.
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| Posted: Fri Feb 13, 2015 1:11 pm Post subject: |
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| Quote: | | Unwrapping a new stick of butter was never a messy proposition before, so I can't imagine what might've changed, especially when we consider that the whole idea behind the use of waxed paper is to prevent the food from sticking. |
Butter right from the fridge unwraps easier than wrapped butter that has been taken from the fridge and allowed to reach room temperature and then unwrapped.
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"Bailey"
a.k.a. Jim Sutton
Retired... Every day is Saturday, except Sunday.
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ccpetersen
With a Side of Awesome
Joined: 19 Sep 2007
Posts: 3708
Location: In Coherent
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| Posted: Fri Feb 13, 2015 1:55 pm Post subject: |
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Butter left out to assume room temperature is a temptation to cats.
Just sayin'.
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Yonie
CM
Joined: 31 Aug 2011
Posts: 906
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| Posted: Fri Feb 13, 2015 3:40 pm Post subject: |
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| Unravel wax paper slowly. The butter will cling onto it, like a bewildered dog trying to dominate someone, but it will eventually lose. |
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RFrong
Joined: 06 Jan 2015
Posts: 2
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| Posted: Tue Feb 24, 2015 9:36 am Post subject: |
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I've noticed that, because the butter is apparently wrapped while it is still soft, the edge of the wax paper finds itself embedded in the butter itself. Unsuspecting me unwraps the butter and the wax paper tears leaving a thin strip in the butter.
Meanwhile my mushrooms are sticking to the skillet.
I can't believe that THIS is the thread I chose for my first post on this board. |
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Bailey
4 Large
Joined: 04 Jun 2005
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Location: Lake San Marcos... north of Connie, northwest of the Best.
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| Posted: Tue Feb 24, 2015 10:50 am Post subject: |
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| RFrong wrote: | | I can't believe that THIS is the thread I chose for my first post on this board. |
Welcome to the VO-BB!
The Venerated Oleo Butter Board.
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"Bailey"
a.k.a. Jim Sutton
Retired... Every day is Saturday, except Sunday.
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AOVA Graduate 02/2004 ;
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vkuehn
DC
Joined: 24 Apr 2013
Posts: 688
Location: Vernon now calls Wisconsin home
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| Posted: Tue Feb 24, 2015 1:04 pm Post subject: |
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| RFrong wrote: |
I can't believe that THIS is the thread I chose for my first post on this board.
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Well, look at it this way: If your first post had been a home-run you would have been left feeling every time you post... I'm going to fail this time. I can NEVER match my first post.
The bright side is, you can get up every morning saying.... I may be able to compose a post today that matches... maybe even exceeds my maiden voyage. |
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yarg28
Been Here Awhile
Joined: 25 Aug 2014
Posts: 267
Location: Indiana
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| Posted: Tue Feb 24, 2015 3:28 pm Post subject: |
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FWIW, I only buy Land-o-lakes butter by the stick and I have no issue with the wax sticking at all. I actually paid attention on the last 3 sticks of butter that I opened, directly as a result of this thread. (thanks for that)
All 3 sticks, smooth as...well...butter. |
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Mike Harrison
M&M
Joined: 03 Nov 2007
Posts: 2029
Location: Equidistant from New York City and Philadelphia, along the NJ Shore
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| Posted: Tue Feb 24, 2015 4:28 pm Post subject: |
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| yarg28 wrote: | | I have no issue with the wax sticking at all. |
And, for more than a few decades, up until just before I started this thread, no matter what brand it was, butter never, ever stuck to the waxed paper (the whole idea of the waxed paper). This is what led me to believe something changed.
Thank you, Yarg28!
BTW: for those scratching their heads; yes, I'm a very observant/critical consumer. Just a few years ago, I bought a package of Kraft Cracker Barrel cheese; something I've also enjoyed for a long time. But I discovered it was dry and crumbly; not smooth and creamy as I remembered it. I called Kraft to ask what might cause that. Without any hesitation, the woman immediately said it was because, somewhere along the line, the cheese was allowed to reach a higher temperature than it should have.
From the same store, I'd also bought Kozy Shack Rice Pudding which wasn't as sweet as I remembered it. But, from another store, it was.
Turns out this particular store was keeping their refrigerator cases a couple of degrees warmer than they're supposed to be.
This, of course, considerably shortens products' shelf life.
So, when I notice these kinds of changes in my food, I don't keep it to myself. 
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Mike
Male Voice Over Talent
I have taken leave of my sensors.
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