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Just mention my butter crock and I get starry-eyed. It's ingenious in its simplicity. Invented in Normandy or Brittany sometime in the 1800s, the French butter dish keeps butter fresh by separating it from the air and forming a seal between the butter and the water it's immersed in. When you pull the bell of butter out of the water, the butter is just the perfect consistency -- not too hard (like in the fridge), yet not too soft (as if you had left it out on a warm day) -- perfectly spreadable. No more yucky rancid butter. This is what I call technology! The crock holds 1/2 cup (one stick) of butter.
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(Ages: Adult)
#7373 - 3.5'' X 4''
Our price $19.95
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