I tried three butter melting methods to see which offers the quickest, cleanest, most spreadable fix. While some food safety experts don’t recommend using unrefrigerated butter, as it’s a dairy product, store-bought butter is considered low risk since it’s made with pasteurized cream. This method is passable, but the time could vary with every new butter stick, depending on the toughness and temperature of the butter. The pounding doesn’t seem to generate enough heat to soften fridge-hardened butter, and it is difficult to remove said butter from the bag. The Rating: 7/10ConclusionThe easiest way to soften butter is to leave it out.

Source: thestar September 28, 2017 15:00 UTC