Two days ago I poached a large chicken breast, intending to make at least two meals of it, just for myself. After cooling it in the poaching liquid, in the fridge, I cut off a large chunk and added some unsalted, organic butter that had been sitting on the counter for at least a week. As the chicken was already cool, the butter didn't melt. VERY interesting flavor! I usually use the "counter butter" for just-cooked vegetables and toast, so of course it melts immediately. Now I understand why some of you prefer cold butter on toast, for example. Good butter has a wonderful flavor, even when cold. Thanks!
We make our own butter. Doesn't keep long so it stays in the fridge. After 3 days it is made into ghee.
Two days ago I poached a large chicken breast, intending to make at least two meals of it, just for myself. After cooling it in the poaching liquid, in the fridge, I cut off a large chunk and added some unsalted, organic butter that had been sitting on the counter for at least a week. As the chicken was already cool, the butter didn't melt. VERY interesting flavor! I usually use the "counter butter" for just-cooked vegetables and toast, so of course it melts immediately. Now I understand why some of you prefer cold butter on toast, for example. Good butter has a wonderful flavor, even when cold. Thanks!