If I melted 2 sticks of butter for a cookie recipe, then got diverted from making the cookies, how long will that butter keep? (I did not put it back in the fridge.)
Hmmm… I can't remember ever being presented with this issue before. Trying to reason it through, I see a safety issue as the freed water collects with the milk solids. Water + protein = potential hazard. It would be a different situation under refrigeration. You could mitigate the hazard by making brown butter and then using that to make cookies. The high temp should kill any nasties and brown butter in cookies is a real treat.
Just cook it down to make ghee which has a looong shelf life
Please enter a valid email address.
Well played. You deserve a cookie.
Blue and brass and so much class
Today Only! Sneak a Peek of Our New Staub Cookware Line
DIY It's-Its Are It!
Summer Camp Week!
All Hail Euchre!
Sharp Storage, Sharp Knives
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.