BUTTER BELL FREQUENTLY ASKED QUESTIONS
Q. Is the Butter Bell crock dishwasher and microwave safe?
Q. Where is the Butter Bell crock made and is it safe?
A. All Butter Bell crocks are made in China, from one of the most prominent and respected factories in Dongguan China. Our factory adheres to strict compliance of our FDA food safety regulations and California prop 65. As a company that has been in business for 25 years, we take safety seriously, and make sure regular testing and certification is conducted.
Q. Can I use margarine or other spreads in the Butter Bell crock?
A. The Butter Bell crock works best with real butter – either salted or unsalted. Other spreads such as margarine, cream cheese or other cheese spreads, or nut butters are not recommended for long term storage in the crock. Ghee, whipped butter or clarified butters are also not optimal for storage in the crock as they become too soft to properly stay in the lid when brought to room temperature. The Butter Bell crock could be used as a presentation or serving vessel for various spreads for an evening or afternoon – minus the water in the base of the crock.
Q. Can I store flavored or herbal butters in the Butter Bell crock?
A. Herbal butters are fine to store in the crock; however the shelf life of fresh herbal butters will be 3 to 5 days.
Q. How much butter does the Butter Bell crock hold?
A. The Butter Bell crock holds one stick – ½ cup or 125 grams of butter when packed properly.
Q. If I don’t have a measuring cup, how can I tell how much water to add to the base of the Butter Bell crock?
A. It is not necessary to measure a 1/3 cup of cold water exactly to add to the base. Once you get used to using the Butter Bell crock, it is very easy to eye ball the correct amount of water to add to the crock base. Use enough water to create an airtight seal when the bell lid is replaced into the base. About an inch in depth is all you need. NOTE – Make sure to change the water every 3 days.
Q. Can I add new butter on top of old butter in the lid?
A. It is important to use all the butter in the lid before adding new, fresh butter to the lid. Please clean thoroughly in between uses and make sure the lid is completely dry before packing new butter into the lid.
Q. Why does the butter fall out of the lid into the water?
A. The butter falling out of the lid is a very easy problem to correct and 99% of the time it is the technique of packing the butter into the lid that needs correcting. First you want to make sure not to over soften the butter before packing it into the top. Make sure the crock lid is clean and DRY before using. In hotter climates or when the temperature in the room is over 70°F, 10 to 15 minutes out of the refrigerator should be enough time to soften. Over-softened butter is the most common cause for butter falling into the water. Start with 1/4 stick and press it firmly down into the bell. Make sure it adheres to all sides of the lid. The back of a spoon works well for this purpose. Then finish with the remaining butter, smoothing over the top and make sure all air pockets have been pressed out of the butter. Add approximately 1/3 cup or slightly more of very cold or refrigerated water to the base. Refresh your water every few days, and be sure to place your Butter Bell crock in a spot away from heat sources such as the stove and out of direct sunlight. If you follow these steps, you should not encounter the butter falling into the water issue.
Q. What do I do if the butter falls in the water – can I still use the butter?
A. If you do happen to experience your butter falling into the water you do not need to throw the butter out. If you have a paper towel or napkin, gently place the butter on it, and blot the water off. Clean and dry the inside of the lid – this is very important. The lid must be dry in order to re-pack the butter back into it. Make sure the butter is pressed firmly and all air pockets are removed from the inside of the lid. Smooth the butter around throughout the lid and then the butter should be ready to use again.
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Q. I think I see mold growing on my butter – what should I do?
A. When used properly, it is very uncommon to see mold growing on the butter in the butter bell crock. If this happens, there could be a few different reasons. One – the butter is not being used frequently enough, and is sitting too long in the lid. If this is the case, we recommend using a half a stick of butter and refrigerating the rest. If you don’t use that much butter, we recommend trying our Petit sized crock, which holds about a 1/3 of a stick of butter. Second – some water sources (tap water from the faucet) contain minerals that may interact with the dairy to cause a bluish/greenish color along the outer rim and on the top of the butter. We recommend trying filtered or bottled water to see if this eliminates the problem. This bluish color is caused by oxidation of the butter, and it is not harmful, but please discard the butter regardless. Third – if the butter in the lid is contaminated by a dirty knife, that could cause molding of the butter. Make sure to use a clean knife when spreading the butter from the lid. Toast crumbs, jellies or jams or other food stuffs can cause molding to occur.