Butter Compartment in Fridges

[e***@gmail.com]

Now I have never had a definite answer on why there is a separate
butter compartment in fridges.

A few of the reasons that I have come across

1. To keep the butter warmer so it is easier to spread

2. To keep the butter fresher by isolating it from odors in the fridge.


Now these seem to be contradictions, the warmer butter is the easier it
will pick up odors within the fridge. And how much can a very loose fit
plastic door keep them from wafting around the butter when it is in a
small space for days ?
And in regards to #1 I have never had a fridge that kept the butter at
a spreadable temp, and I have use MANY fridges. Butter is always hard
enough to rip the bread to shreds before it even begins to spread out.

Does anyone know why they really put them in fridges? Or is it some
kind of placebo to make us happy that butter has its spot?

Really, what is the true reason for those bloody butter compartments.

[Stan Horwitz]

Post by e***@gmail.com
Now I have never had a definite answer on why there is a separate
butter compartment in fridges.
A few of the reasons that I have come across
1. To keep the butter warmer so it is easier to spread
2. To keep the butter fresher by isolating it from odors in the fridge.
Now these seem to be contradictions, the warmer butter is the easier it
will pick up odors within the fridge. And how much can a very loose fit
plastic door keep them from wafting around the butter when it is in a
small space for days ?
And in regards to #1 I have never had a fridge that kept the butter at
a spreadable temp, and I have use MANY fridges. Butter is always hard
enough to rip the bread to shreds before it even begins to spread out.
Does anyone know why they really put them in fridges? Or is it some
kind of placebo to make us happy that butter has its spot?
Really, what is the true reason for those bloody butter compartments.

I am no expert, but it seems to me those butter compartments in
refrigerators simply provide a way to store the butter where it can be
easily found and be readily accessible. Butter is probably the smallest
(in size) item in most people's refrigerator, so its easy to get lost
among the larger items if its kept on one of the shelves.

I am not saying this is definitely what motivates appliance designers to
include a butter compartment in refrigerators. If you are curious, why
not do some leg work and try to contact the design department of a
company who makes refrigerators and ask?

[Steve Wertz]

Post by e***@gmail.com
Really, what is the true reason for those bloody butter compartments.

Some butter compartments actually have little heaters in them.
They're called butter conditioners.

Otherwise, it's only actual purpose is to hold butter. The
compartment is no less cold than the rest of the fridge. Nor does
it keep out odors.

-sw

[Virginia Tadrzynski]

Post by e***@gmail.com
Now I have never had a definite answer on why there is a separate
butter compartment in fridges.
A few of the reasons that I have come across
1. To keep the butter warmer so it is easier to spread
2. To keep the butter fresher by isolating it from odors in the fridge.
Now these seem to be contradictions, the warmer butter is the easier it
will pick up odors within the fridge. And how much can a very loose fit
plastic door keep them from wafting around the butter when it is in a
small space for days ?
And in regards to #1 I have never had a fridge that kept the butter at
a spreadable temp, and I have use MANY fridges. Butter is always hard
enough to rip the bread to shreds before it even begins to spread out.
Does anyone know why they really put them in fridges? Or is it some
kind of placebo to make us happy that butter has its spot?
Really, what is the true reason for those bloody butter compartments.

To hold refridgerated meds, noxema (great for sunburn, better if chilled)and
batteries. Butter....it's on the shelf somewhere.
-ginny

[OmManiPadmeOmelet]

Post by e***@gmail.com
Now I have never had a definite answer on why there is a separate
butter compartment in fridges.
A few of the reasons that I have come across
1. To keep the butter warmer so it is easier to spread
2. To keep the butter fresher by isolating it from odors in the fridge.
Now these seem to be contradictions, the warmer butter is the easier it
will pick up odors within the fridge. And how much can a very loose fit
plastic door keep them from wafting around the butter when it is in a
small space for days ?
And in regards to #1 I have never had a fridge that kept the butter at
a spreadable temp, and I have use MANY fridges. Butter is always hard
enough to rip the bread to shreds before it even begins to spread out.
Does anyone know why they really put them in fridges? Or is it some
kind of placebo to make us happy that butter has its spot?
Really, what is the true reason for those bloody butter compartments.

Makes it easy to find when I need it?
Keeps the cubes from getting crushed?

I dunno, but I often store small pieces of cheese in there too. <G>

If I want soft butter, I have a silver plated butter keeper that I keep
butter in out on the stove at room temp. It has a glass tray in the
bottom of it and the butter keeps for, well, longer than it takes me to
use it!

[Food Snob]

Post by OmManiPadmeOmelet

Post by e***@gmail.com
Now I have never had a definite answer on why there is a separate
butter compartment in fridges.
A few of the reasons that I have come across
1. To keep the butter warmer so it is easier to spread
2. To keep the butter fresher by isolating it from odors in the fridge.
Now these seem to be contradictions, the warmer butter is the easier it
will pick up odors within the fridge. And how much can a very loose fit
plastic door keep them from wafting around the butter when it is in a
small space for days ?
And in regards to #1 I have never had a fridge that kept the butter at
a spreadable temp, and I have use MANY fridges. Butter is always hard
enough to rip the bread to shreds before it even begins to spread out.
Does anyone know why they really put them in fridges? Or is it some
kind of placebo to make us happy that butter has its spot?
Really, what is the true reason for those bloody butter compartments.

Makes it easy to find when I need it?
Keeps the cubes from getting crushed?
I dunno, but I often store small pieces of cheese in there too. <G>
If I want soft butter, I have a silver plated butter keeper that I keep
butter in out on the stove at room temp. It has a glass tray in the
bottom of it and the butter keeps for, well, longer than it takes me to
use it!

The place for butter is on the dining room table. Butter keeps fine
for 4 or 5 days w/o refrigeration.

Post by OmManiPadmeOmelet
--
Peace!
Om

--Bryan

[Chatty Cathy]

Post by Food Snob
The place for butter is on the dining room table. Butter keeps fine
for 4 or 5 days w/o refrigeration.

Maybe, in your part of the world.... Leave it out for an hour or two
here (even in winter) and you will need a straw, not a knife.

[Chris Marksberry]

Post by Chatty Cathy

Post by Food Snob
The place for butter is on the dining room table. Butter keeps fine
for 4 or 5 days w/o refrigeration.

Maybe, in your part of the world.... Leave it out for an hour or two
here (even in winter) and you will need a straw, not a knife.
--
Cheers
Chatty Cathy

Maybe a matter of YMMV? I keep one stick out on the counter in a covered
butter dish and another in the butter compartment in the fridge because it's
easier to measure cold (again in a covered dish). High temps here (outside
of course) are averaging about 95 degrees F.

You could buy one of those butter bell thingies, but I've heard lots of
stories of the butter falling into the water.

Chris in Pearland, TX

[Nancy Young]

Post by Chris Marksberry
You could buy one of those butter bell thingies, but I've heard lots of
stories of the butter falling into the water.

I love mine, and the only time I've had that happen was when the
butter was too warm when I filled it. In Texas, I'm not so sure I'd
bother with a butter bell, though, when it gets too hot here I do resort
to putting mine into the refrigerator. Just gets too soft. Still doesn't
fall
into the water.

nancy

[Chatty Cathy]

Post by Chris Marksberry

Post by Chatty Cathy

Post by Food Snob
The place for butter is on the dining room table. Butter keeps fine
for 4 or 5 days w/o refrigeration.

Maybe, in your part of the world.... Leave it out for an hour or two
here (even in winter) and you will need a straw, not a knife.
--
Cheers
Chatty Cathy

Maybe a matter of YMMV? I keep one stick out on the counter in a covered
butter dish and another in the butter compartment in the fridge because it's
easier to measure cold (again in a covered dish). High temps here (outside
of course) are averaging about 95 degrees F.

Chris, its 10.30pm here (its supposed to be winter) and the *inside*
temp is 21.7 Deg C. (71.06 Deg F). If I want to use my butter for
spreading on bread, I just take it out the fridge for about half an hour
and its easy to spread. After that, it goes right back into the fridge.

[OmManiPadmeOmelet]

Post by Chatty Cathy

Post by Food Snob
The place for butter is on the dining room table. Butter keeps fine
for 4 or 5 days w/o refrigeration.

Maybe, in your part of the world.... Leave it out for an hour or two
here (even in winter) and you will need a straw, not a knife.

I have an air conditioner... ;-)
But I have to make sure it's covered or the cats will happily wipe it
out!

[OmManiPadmeOmelet]

Post by Food Snob

Post by OmManiPadmeOmelet

Post by e***@gmail.com
Now I have never had a definite answer on why there is a separate
butter compartment in fridges.
A few of the reasons that I have come across
1. To keep the butter warmer so it is easier to spread
2. To keep the butter fresher by isolating it from odors in the fridge.
Now these seem to be contradictions, the warmer butter is the easier it
will pick up odors within the fridge. And how much can a very loose fit
plastic door keep them from wafting around the butter when it is in a
small space for days ?
And in regards to #1 I have never had a fridge that kept the butter at
a spreadable temp, and I have use MANY fridges. Butter is always hard
enough to rip the bread to shreds before it even begins to spread out.
Does anyone know why they really put them in fridges? Or is it some
kind of placebo to make us happy that butter has its spot?
Really, what is the true reason for those bloody butter compartments.

Makes it easy to find when I need it?
Keeps the cubes from getting crushed?
I dunno, but I often store small pieces of cheese in there too. <G>
If I want soft butter, I have a silver plated butter keeper that I keep
butter in out on the stove at room temp. It has a glass tray in the
bottom of it and the butter keeps for, well, longer than it takes me to
use it!

The place for butter is on the dining room table. Butter keeps fine
for 4 or 5 days w/o refrigeration.

Takes me a good 2 weeks to use a 4 oz. cube...
We don't eat a lot of toast. ;-)

Keeps just fine.

[SD]

Post by Food Snob
The place for butter is on the dining room table. Butter keeps fine
for 4 or 5 days w/o refrigeration.
--Bryan

Obviously you don't live in an exceptionally warm climate. Overnight on
my counter or dining room table results in a pool of liquid.

SD

[Sheldon]

Post by e***@gmail.com
Now I have never had a definite answer on why there is a separate
butter compartment in fridges.
A few of the reasons that I have come across
1. To keep the butter warmer so it is easier to spread
2. To keep the butter fresher by isolating it from odors in the fridge.
Now these seem to be contradictions, the warmer butter is the easier it
will pick up odors within the fridge. And how much can a very loose fit
plastic door keep them from wafting around the butter when it is in a
small space for days ?
And in regards to #1 I have never had a fridge that kept the butter at
a spreadable temp, and I have use MANY fridges. Butter is always hard
enough to rip the bread to shreds before it even begins to spread out.
Does anyone know why they really put them in fridges? Or is it some
kind of placebo to make us happy that butter has its spot?
Really, what is the true reason for those bloody butter compartments.

The butter compartmet is at the uppermost portion of the fridge door,
which is indeed the warmest section... but only by perhaps 3-4 degrees
F, which does make a differnce in spreadability, it's a compromise...
the butter compartment is designed to keep cool, not cold. And the
compartment does have a door which does hold odors somewhat at bay, BUT
the onus is on the consumer to still use a closed butter dish. I don't
use the butter compartment for butter, I use it for cheese. I keep my
butter in a covered glass butter dish, stored on the uppermost shelf.

Sheldon

[Steve Wertz]

Post by Sheldon
The butter compartmet is at the uppermost portion of the fridge door,
which is indeed the warmest section... but only by perhaps 3-4 degrees
F, which does make a differnce in spreadability, it's a compromise...

There are several reports out there on the web that say that the
butter compartment is no warmer than the rest of the fridge.

For example:
www.cooksillustrated.com/images/document/howto/MA01_ILRefrigerator.pdf

Butter isn't considered spreadable until about 60F. The
difference between 35F and 38F isn't going to make any difference.

-sw

[Puester]

Post by e***@gmail.com
Really, what is the true reason for those bloody butter compartments.

Because it's a better option to those stupid egg racks?

gloria p

[Steve Wertz]

Post by Puester
Because it's a better option to those stupid egg racks?

Egg racks are a waste of shelf space. Maybe if you have a few
outside they're useful, but my eggs come in a handy styrofoam
carton that works just fine and takes up less room in a less
valuable part of the fridge.

-sw

[Steve Wertz]

Post by Steve Wertz
Egg racks are a waste of shelf space. Maybe if you have a few

HENS

outside they're useful...

-sw

[Andy]

Post by Steve Wertz
Egg racks are a waste of shelf space. Maybe if you have a few

HENS

outside they're useful...

-sw

Steve,

Agreed! I disposed of it the day the fridge was installed! Eggs decay
faster naked than in the cardboard crate. Imho,

Andy

[enigma]

Post by Steve Wertz
Egg racks are a waste of shelf space. Maybe if you have a
few

HENS

outside they're useful...

no, not even then. i have 10 layers & 10 pullets (& 7
roosters, 4 of which need rehoming. they're rare breeds so i'd
prefer they don't become soup). right now we're getting around
6 eggs per day (there's a hidden nest somewhere...), so
obviously one of those egg holder things won't cut it.:)
lee

[SD]

Post by Puester

Post by e***@gmail.com
Really, what is the true reason for those bloody butter compartments.

Because it's a better option to those stupid egg racks?
gloria p

My refrigerator has removable inserts for the egg racks - which I take
out of the fridge. I know have additional shelves for small things like
pieces of cheese or medication that requires refrigeration.

SD

[~xy~]

Post by e***@gmail.com
And in regards to #1 I have never had a fridge that kept the butter at
a spreadable temp, and I have use MANY fridges. Butter is always hard
enough to rip the bread to shreds before it even begins to spread out.

To me, butter is at it's best at 37c or 98.6 f....

[Boron Elgar]

On Thu, 20 Jul 2006 16:53:26 GMT, "~xy~"

Post by ~xy~

Post by e***@gmail.com
And in regards to #1 I have never had a fridge that kept the butter at
a spreadable temp, and I have use MANY fridges. Butter is always hard
enough to rip the bread to shreds before it even begins to spread out.

To me, butter is at it's best at 37c or 98.6 f....

I do believe I am the only person in the world who prefers the butter
to be quite cold. Granted, I make my own breads and rolls and they are
not anything like the texture of Wonderbread, but I don't rip the
stuff when buttering it.

I have been know to shave the butter into thin "curls," though.

Boron

[Sheldon]

Post by Boron Elgar
On Thu, 20 Jul 2006 16:53:26 GMT, "~xy~"

Post by ~xy~

Post by e***@gmail.com
And in regards to #1 I have never had a fridge that kept the butter at
a spreadable temp, and I have use MANY fridges. Butter is always hard
enough to rip the bread to shreds before it even begins to spread out.

To me, butter is at it's best at 37c or 98.6 f....

I do believe I am the only person in the world who prefers the butter
to be quite cold. Granted, I make my own breads and rolls and they are
not anything like the texture of Wonderbread, but I don't rip the
stuff when buttering it.
I have been know to shave the butter into thin "curls," though.

I prefer firm butter too... then when buttering bread I tend to use
less because I slice/shave off paper thin pats, which soften rapidly,
especially if the bread is warm/toasted. When adding butter to hot
foods like baked potato it really doesn't matter the state of the
butter. I've noticed that when butter is served soft folks tend to
really slather it on... I've seen folks in restaurants consume like a
1/4 lb worth of soft butter with bread even before their appetizer
arrives... I assume they eat this way at home too, no wonder they're
obese.

[aem]

Post by Boron Elgar
I do believe I am the only person in the world who prefers the butter
to be quite cold. Granted, I make my own breads and rolls and they are
not anything like the texture of Wonderbread, but I don't rip the
stuff when buttering it.
I have been know to shave the butter into thin "curls," though.

Depends on the use, for me. I tend to leave it out except when the
house is quite warm. This time of year it's in the fridge. For
spreading purposes I'll let it warm at room temp for a while. But if
I'm adding it to pan juices to make a sauce it needs to be quite cold
to produce the desired effect. For cutting into flour to make biscuits
or pastry it should be somewhat cold, too, shouldn't it? -aem

[Andy]

Post by e***@gmail.com
Now I have never had a definite answer on why there is a separate
butter compartment in fridges.

I always thought, being a low-profile item a butter dish was more
convenient to keep in the door compartment, rather than having to grope
around behind other stuff on the shelves.

Andy

[Chatty Cathy]

Post by Andy

Post by e***@gmail.com
Now I have never had a definite answer on why there is a separate
butter compartment in fridges.

I always thought, being a low-profile item a butter dish was more
convenient to keep in the door compartment, rather than having to grope
around behind other stuff on the shelves.
Andy

Butter - "low-profile"??? I think not.

Oh, you meant the dish. <sigh of relief> For a minute there, I thought
you didn't like butter. ;)

[Andy]

Post by Chatty Cathy

Post by Andy

Post by e***@gmail.com
Now I have never had a definite answer on why there is a separate
butter compartment in fridges.

I always thought, being a low-profile item a butter dish was more
convenient to keep in the door compartment, rather than having to grope
around behind other stuff on the shelves.
Andy

Butter - "low-profile"??? I think not.
Oh, you meant the dish. <sigh of relief> For a minute there, I thought
you didn't like butter. ;)

Cathy,

Heh, heh, heh.

A butter dish would also obstruct retrieving other items it's blocking on
a shelf.

Mom would keep the carton of cream cheese and her 35mm film containers in
there as well.

The flip-up door is to prevent the contents from spilling out when
opening or closing the door compartment. It's magnetic on most fridges.

I vote for the "convenience factor".

All the best,

Andy

[projectile vomit chick]

Post by e***@gmail.com
Really, what is the true reason for those bloody butter compartments.

It's a great place to keep insulin.
--
we're all stars now, in the dope show...

[Edwin Pawlowski]

Post by e***@gmail.com
Really, what is the true reason for those bloody butter compartments.

Many years ago, when appliance were designed for practicality, the butter
compartment was at a different, and adjustable temperature than the rest of
the fridge so you butter could be kept a little softer. That would add $2
to the cost so has been eliminated. Now it is just a compartment with a
door that may or may not seal well enough to keep odors from the onions from
penetrating.

Remember when Frigidaire used to be a division of General Motors? They were
"top of the line" back then, now they make crap as part of Electrolux (after
many other corporate mergers and acquisitions).

[T]

Post by Edwin Pawlowski

Post by e***@gmail.com
Really, what is the true reason for those bloody butter compartments.

Many years ago, when appliance were designed for practicality, the butter
compartment was at a different, and adjustable temperature than the rest of
the fridge so you butter could be kept a little softer. That would add $2
to the cost so has been eliminated. Now it is just a compartment with a
door that may or may not seal well enough to keep odors from the onions from
penetrating.
Remember when Frigidaire used to be a division of General Motors? They were
"top of the line" back then, now they make crap as part of Electrolux (after
many other corporate mergers and acquisitions).

On digg.com there was a post about "The Man who said No to Wal-Mart".
Apparently the parent company of the Snapper brand of lawn mowers
realized that 80% of their business was in their dealer network. If
they'd continued down the road with Wal-Mart it would be a negative
death spiral since the dealer network would be undercut by Wal-Mart
sales.

It's just too bad that other companies are tripping over themselves in a
race to the bottom.

[e***@gmail.com]

So what I am getting here, is that it USED to have a purpose. Now its
just a nice place to put things, because it is different then other
shelfs....
If that is the case. Seems like a waste of space to give it a door that
tilts open. That just takes space away from the area, as you need
clearance for the door to slide into. There are some that are
different.

So in conclusion it is just a useless compartment, unless its use is
just being different from everything else in the fridge.

[SD]

Post by e***@gmail.com
So what I am getting here, is that it USED to have a purpose. Now its
just a nice place to put things, because it is different then other
shelfs....
If that is the case. Seems like a waste of space to give it a door that
tilts open. That just takes space away from the area, as you need
clearance for the door to slide into. There are some that are
different.
So in conclusion it is just a useless compartment, unless its use is
just being different from everything else in the fridge.

Not totally useless. It works quite well to store medications that
would get lost on regular refrigerator shelves. I also store small
chunks of cheese that would get buried in the refrigerator.

SD

[zxcvbob]

Post by SD

Post by e***@gmail.com
So what I am getting here, is that it USED to have a purpose. Now its
just a nice place to put things, because it is different then other
shelfs....
If that is the case. Seems like a waste of space to give it a door that
tilts open. That just takes space away from the area, as you need
clearance for the door to slide into. There are some that are
different.
So in conclusion it is just a useless compartment, unless its use is
just being different from everything else in the fridge.

Not totally useless. It works quite well to store medications that
would get lost on regular refrigerator shelves. I also store small
chunks of cheese that would get buried in the refrigerator.
SD

I store my stockpile of mercury batteries in the butter compartment.

Bob

[Edwin Pawlowski]

Post by e***@gmail.com
So in conclusion it is just a useless compartment, unless its use is
just being different from everything else in the fridge.

Pretty much, but no one wants to be the firs to just remove them. OTOH, I'm
thinking of the fridge at work. It was a cheap one for the break room and I
don't think it has a compartment.

[Blair P. Houghton]

Post by e***@gmail.com
Really, what is the true reason for those bloody butter compartments.

You weren't supposed to see the blood.

Wait here. I'm, uh, just going to the knife block to get
a drink of water...

--Blair