Ever since hearing about a seemingly amazing contraption known as a butter bell, I had been on the hunt for one to add to my kitchen collection. I don’t remember how I heard about the butter bell, but I felt it would be the perfect addition to kitchen counter and perfect for joining the ranks of my salt pig, porcelain cow creamer thing and vintage blue canning jars.
Boy was I right! After months of searching, I found this treasure randomly in the little cookware store in the North Market. I snatched it up right away and then began to wonder how the thing worked exactly.
I knew it would work, given its time tested seemingly lack of spoiled butter. But how?
This curiosity, and in response the questions and comments on a recent Facebook photo, caused me to do a little research. Here goes!
Turns out, there is a lot more science here than I had originally thought. Even though I have Bachelor’s of Science degree from the best school in the world, I have to say, science isn’t my strongest suit. I mean, I passed and all (well, technically, I think I failed chemistry, but yay for curves) but I have never really been confident in anything other than basic science.
The butter bell is two pieces. One piece (the lid) is for holding the soft creamy butter and the other piece is what looks like a cup, for holding water. Why water you wonder? I wondered the same thing. When the cup lid is placed in the water, the water creates an airtight seal (I can’t see this since my butter bell is blue, but I trust it anyway) therefore keeping oxygen away. Despite my lack of genius science smarts, I do know, and you know, too, that oxygen destroys food. Neat, huh?
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| Welcome to the kitchen collectibles family, butter bell! |
Controversy also surrounds this old school gem. It was likely first created in France, but none can seem to agree on the city. IDK – I wasn’t there. I’m just glad someone created this little treasure. I love it for being old school and for keeping butter soft and fresh.
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