Realize I'm a little late here but thought I'd add for people who might not know. All commercially canned food in the US is fully cooked. The cans are heated to kill bacteria during the canning process.
The butter bell is a really old design from before refridgeration and did not have a cold cellar. Usually it was made of wood, unless you were minted, and was definitely before we could put rubber gaskits on on things. The water helps to cool and seal it thus preserving it. Now it is just a cute way to store butter.
They are still very useful today (if you do things that you need to spread butter). It keeps butter at room temperature and easily spreadable. Keeps it fresh for a pretty good bit of time too. I have had butter in mine for like 2 weeks without any signs of it going off.
It's not about cooling, it's about keeping oxygen out. Butter is fine at room temperature, but gets oxidized quickly. When it gets a layer that has different colour and smells gross it has been oxydized. Airtight containers everybody can own are a relatively recent thing, and using the water in the ceramics pot is sort of a work-around.
It also keeps the humidity high in the air that is in contact with the butter. So the water that is present in the butter doesn't evaporate which prevents the butter from hardening a bit.
@@Snarlaccwe have two of them and the lip and stuff starts to almost look moldy after several days... I wash it and change the water out after every refill and it still happens... Other than that we like it
And to answer his question WHY it works... butter is hydrophobic(repels water)so it basically makes its own shield against the air when you add water to the crock.
The butter cup thing: Water won't go up into it, because the air pressure inside is greater than the pressure of the water outside. Same way a diving bell and the blow tanks on a submarine works
@@Ind.strengthbullshit, because bacteria famously only travels through air and never by the utensils you use on the butter or anything, also when you take it out and put it back you’re still exposing it to air anyway. Useless device.
Why do they call it milk though? It has nothing to do with milk. Weirdos try to convince you to use it over regular milk by misleading you with its name. Water and almonds. So stupid.
@@sickstuff7624 I have kidney disease, so I reduce my lactose intake as much as possible. So I drink almond milk. It's called milk because it's a milk substitute. Great for cereal.
16:50 dont forget if u tilt a cup upside down and put it under water, it will not flow into the cup it will stay full of air like a little chamber. the water acts like a seal so no air can get into it. they use water seals on pickling jars too. not overly complicated, they've been doing it for hundreds of years
Yeah but why do we need to do all that for butter? Unless butter heats up and melts and re-solidifies a stick of butter (Not margarine) can go in a regular butter holder and sit out of the fridge for weeks or a month or more.
This device is called a Butter Bell and it predates modern refrigeration methods. Long before electricity was first used. The concept is that the water seals the butter from exposed air, which carries bacteria that can speed up the spoiling process. Without the exposure, the butter will last longer without needing to be chilled. "Oil and Water don't mix" applies to this situation. Yes, the butter gets wet. It's only water. Just remember to keep the water fresh and clean and you'll always have fresh room temp butter at your disposal.
Storing butter upside down in water is a method used to keep butter fresh and spreadable for longer periods. When butter is stored in water upside down, it creates a seal that prevents air from reaching the butter, which helps to prevent oxidation and spoilage. This can help extend the shelf life of butter and keep it fresher for a longer period. Additionally, storing butter in water can also help maintain its creamy texture and make it easier to spread, as it prevents the butter from becoming too hard or drying out.
And it's old tech. Our foremothers did it ages ago in the old country, before refrigeration. They're called butter bells, and it keeps insects from the butter, leaving it at room temperature, easy spreading on freshly baked bread. I have one and love it.
Today on cookin with Tyler we learn that things are in hot things are indeed hot! Bless his heart….I did giggle at his pronunciation of tapioca. All love no shaming Tyler!
@@zepplin839yeah how does anyone make it into adulthood without learning everything in a can is cooked and that’s how they’re preserved? Does he think raw chicken just stays fresh for 2 years because it’s in a magical can?
Pretty sure at least half of it is because if he acts like he doesn't know something it encourages viewer engagement by leaving comments explaining the thing he doesn't understand, or is pretending to not understand. When it comes to anything kitchen related, I'm pretty sure he's not faking it. But for a lot of the other stuff he reviews, he definitely is playing a fool for the video.
HOLY COW!! I haven't seen a Butter Bell since the 1980s! I grew up with a bigger version of this device, big family requires bigger items. lol Ours held a full pound when filled and it was kept in the center of our dining table. At meal time, the bell was removed from the base and flipped over, while the base was set aside out of the way. After the meal, the base was emptied and cleaned, then refilled with fresh water and put back together. The butter would last much longer without spoiling than butter exposed to open air. Set one of these next to a regular butter dish on a table at room temp and the butter dish will spoil faster than the butter in the bell. The age old saying "Water and Oil don't mix" fits this perfectly. The water seals the butter from exposure to airborne bacteria without mixing together. The butter may get wet, but it's only water and it rolls right off the oily surface of the butter. Don't bother using Margarine, though. Margarine is an oil whipped together with water and will separate over time at room temp, causing both waters to mix and the product to spoil.
You're supposed to drink the butter-flavored water after it becomes infused.. some ppl marinate their buttered-flavored water with dill pickles for extra refreshment
That butter thing actually looks like a great idea. it would keep the butter soft and fresh on a shelf, and you wouldn't need to refrigerate it which makes it hard to spread.
Tyler, you are brilliant at getting people to think you are so dumb you can't figure out the most basic of concepts. At least I hope it's an act. It's for sure an act... right? lol
Yeah it's intentional. There's no way no one has heard the word Quesadilla. He's just doing it to infuriate people. Doesn't work on me because I'm not stupid
The water forces air out, meaning it will last longer. This kind of thing is used for expensive flavored butters, in places where they don't keep them in the fridge... Because we all know butter keeps for ages in the fridge but its a pain to use it cold. the rest of the world keeps it room temp and uses it up in the few days to a week before it goes bad.
The Kook is just a butter bell that has been around since the late 19th century invented in France. The reason it has to be "complicated" is to remove all air from it. A seal would allow air to be inside the container, causing the butter to take on flavors or eventually go bad. The water creates a complete airtight seal.
the butter cup is very simple. there is air in the cup just like in all things, but when you try to dunk it in the water the air will have to escape somewhere because the thing has no holes in it the air has no where to escape so it creates a "bubble" where the water has cant get into. this means no outside air can get inside so in theory it should keep your butter fresh. the reason the water is necessary is without it air goes in and out easily through the cracks, but once this air bubble is created air cant get through because the water wont allow because the water has nowhere to go so it acts as a seal. the reason this is better than a rubber seal is very simple having to open a rubber seal every time you want butter and its you know kinda annoying, this takes seconds to open. i hope i explained the science correctly im not a physicalist, but i think this is the best way to explain it.
@@Jesterxr If it was pure butter and it had been sitting out for 24 hours it would not be that hard. I am pretty sure the last time I looked at Land O Lakes Salted Butter it still had oils in it.
Butter bell technology is hundreds of years old. The water protects the butter and helps to keep it from going rancid quicker without refrigeration. Now a days its just for people who either use a lot of butter within the 5-7day window or don't want to wait for it to soften before use.
Butter bell, or French butter dish. Made by potters to help keep butter fresh and spreadable hundreds of years before we learned to make silicone or rubber gaskets. But you're right, a modern version could be simpler for some people who don't want to fuss with the water.
A butter dish is ok, but it doesn't help preserve freshness, and is not impervious to tiny ants. It's also susceptible to variables in room temperature, if you don't happen to have air conditioning or central heating.
The water keeps the butter from air exposure which can contaminate the butter. Butter (real butter anyways) is dairy and is able to go bad in a variety of ways. The butter bell method (iirc) doesn’t even work in some environments… it’s just a long tested method of safely preserving butter without refrigeration. It’s generally considered unsafe to just leave it out at room temp exposed to air (like in a normal dish with lid that isn’t air tight). To each their own 🤷🏻♀️
Those eggs looked fine to me, aside from the bit of eggshell in one of them. Just needed a bit of salt and pepper. I believe you can do the same thing in the oven with eggs and a muffin tin.
@@animeloveer97 If you do, make sure to coat the bottoms with butter so they don't stick, and I can't remember if you're supposed to poke the yolk or not.
The butter bell is meant to be used with fresh butter, not stick butter. I’ve had since I was a kid. And still have one and use to this day. My grandma had one made of wood.
Yes. It happens all the time. The thigh bone may rupture during the cooking process, causing hemoglobin within the bone to leech out to surrounding tissues. This will give them a pink color which leads people to panic, thinking they're eating undercooked chicken. Canned chicken is simply chicken meat that has been cooked, processed, and sealed in a can.
My gran left a pair of those gloves at my house, I hate the smell of lavender too but I started using them before playing guitar and they actually helped me to warm up (playing wise)
Better yet get various ones from every Dollar type stores, Dollar Tree, Dollar General, etc. If he could get ones from Canada's Dollaramas, would be good comparison video
canned chicken is fully cooked and perfectly fine to eat straight out of the can, but it's really good if you throw it in a pan and sear it up a bit first 👌
Butter doesnt need to stay refrigerated, it does need some protection from air tho. The device u have works cause the lid is creating an air bubble where the butter is, displacing the water over any air gaps making it air tight. Its wet cause ur u Tyler :)
The butter crock, does not need a lot of water. The solid fat will not mix with water. Yes you will get a few drops here and there. The water is there to seal it from air to keep it fresh. As far as falling into the water, every time you use it, you are naturally pressing the butter into the crock. It will sit in the crock for days and not fall out, unless it gets too warm.
You're supposed to soak the almonds for a day or two. The longer you soak them the creamier the milk is. Then you rinse them off and use fresh water to blend with.
When Tyler got out the bag of Almonds, I thought he was going to say "So, I've got this bag of bitter almonds and I'm going to make a batch of milk!" Luckily, I think it's pretty hard to find bitter almonds... I hope.
The reason the butter doesn't get wet 16:50 is because there is air in the cup, and the water can't go where the air is, causing that area to be like a bubble, like how when you flip a cup upside down and push it under water in a bath tub.
"You need these kitchen gadgets" Throws one away making a weird face without explanation even tho it did what the product said it would do (Cooked 2 eggs just fine)
I'm curious if he washes any of these products before using them. A lot of microwave cooking things need to be used a bit to eliminate the funky taste from it being manufactured and packaged.
@@somerandoonyt9553 It doesn't look like it. But I assume that he washes them and repackages them. Probably even reads instructions too while he is at it. lol
This is just my opinion, but I think butter is extremely attractive to all living things, especially bears. Keeping it sealed this way makes a real conundrum for all butter loving beasts. Especially for hiding the smell. And things like bacteria. Like a liquid sealer against bacteria. Plus it's cool
Im pretty sure any kind of canned meat is cooked. Actually I know it is lol. Its cooked during the canning process and cans arent refrigerated. They wouldnt put raw meat in a can on a shelf lol
If something is canned, it's cooked. That's how the canning process works, heat. And I can't believe he's never heard the proper pronunciation of quesadilla 🙄 they've been using butter bells in France forever - the cold water keeps the butter fresh, you change it out frequently. And since oil and water don't mix, the butter can't mix with the water anyway
@@DoverGuy12 Don't worry, Tyler does this to boost engagement in the comments, so I think he is pretty happy, that people like this guy exist 😂 Btw at 1:20, he pronounces quesadilla properly by accident😂
On the butter contraption; There is actually two reasons for the design; heat distribution and air sealing. The water acts as an air sealer keeping drier air out and keeping the butter moist. This keeps the butter soft while reducing contact exposure to bacteria, mold spores, etc. However, the water also acts as a heatsink, regulating the internal temperature of the container so the butter doesn't fall into it. As it evaporates with higher room temperatures it keeps the container cooler, and in the winter the water retains ambient heat. In this sense the water is acting as a heat regulator for the container.
i think the whole butter bell thingy is meant to use the water as an airtight seal just so that it doesn't smell of "fridge" or go bad. But any ol butter dish can do pretty much the same
I can honestly say that i do not need any of these things in my life, i would even go so far and say that the world would be a better place if these things didn't exist.
