Content

• Steps
• Advice
• Warning
• What you need

Melt the butter on the stove if you want a nice, even consistency or when a recipe needs melted butter a brown color. If you want to save time, you can microwave it, but follow the instructions in this article so that the butter won't melt too quickly and unevenly. Besides, there are many ways to soften butter from the refrigerator or freezer.

Steps

Method 1 of 3: Melt or Convert Butter to Brown on the Stove

1. 

   Cut the butter into pieces. You can cut the butter into pieces or chunks so it doesn't take long to melt the entire cube. Because the more exposed the butter's surface is to heat, the faster the butter melts.
   • You don't need to cut to size. Cut the whole butter into 4 or 5 small pieces.

2. 

   
   
   Place butter in a heavy-duty pan or steamer if possible. Heavy-duty pans give off more heat than thin pans. This will reduce the risk of burning the butter as the whole butter will be melted at the same temperature. In addition, a two-stage autoclave will give a better finish. Light pans are worse than microwave ovens because the butter is melted unevenly.
   • You can make a double-decker steamer by placing two pans on top of each other.

3. 

   
   
   Melt the butter over low heat. Butter flows at between 28ºC and 36C, that is, around room temperature on a hot day. Lightly turn the butter on to prevent the butter from overheating because the butter will burn or smoke.

4. 

   Don't take your eyes off until ¾ of the butter has melted. A low temperature should be maintained so that the butter melts without turning brown. Use a spoon or a flour scraper to spread the butter at the bottom of the pan to dissolve evenly.

5. 

   
   
   Remove the butter from the stove and stir well. Turn off the heat or remove the butter from the stove and stir the almost melted butter. The butter has melted and the heat in the pan is still hot enough to melt the remaining butter. This is less risky than leaving the butter on the stove until all the butter is melted.
   • Heat the butter for an additional 30 seconds if the butter has not melted completely after stirring.

     

6. 

   If a recipe needs to heat melted butter until it is brown, keep it on until brown spots appear. However, you do not need to let the butter turn brown unless the recipe requires it. If brown melt is required, keep the heat low and gently stir the butter. You should see the butter bubble, which then turns into brown spots. When you see those spots, turn off the heat and stir until amber brown, finally pouring into the bowl at room temperature. advertisement

Method 2 of 3: Microwave Butter Melting

1. 

   Cut the butter into small pieces. The microwave will heat the butter from the outside in, so cut the butter into small pieces to increase the heat contact surface. This will make the butter melt evenly, but don't expect the butter to melt evenly when heated in the microwave.

2. 

   Cover the butter bowl with a paper towel. Place the butter in a microwave usable bowl, then cover with a paper towel. Butter heated too quickly in the microwave can splash. Paper towels help prevent butter from splashing into the microwave.

3. 

   Heat butter for 10 seconds on low heat or defrost. Microwaves typically melt butter faster when cooking on the stove, but are also flammable, irregular or otherwise problematic. Start carefully by setting to "low heat" or "defrost" if applicable, then heat the butter for 10 seconds.

4. 

   Stir and check the progress. The butter just hasn't melted completely yet, but since it melts at a low temperature, it's very effective to heat it a few times every 10 seconds. Stir to let the heat dissipate evenly and see if there are any unsolved butter samples.
   • Note: Be sure to remove metal objects from the bowl before you microwave them.

5. 

   Repeat until all the butter has melted. Change the tissue over the top of the bowl and microwave for another 10 seconds or 5 seconds if the butter is about to melt. Check regularly until there are only a few small unsoluble butter. Carefully remove the bowl from the microwave to avoid burns.

6. 

   Stir to melt the remaining butter samples. The remainder of the butter samples are heat melted from the melted butter. Stir until all butter turns a yellow liquid.
   • When butter gets too hot in the microwave, oil drops or white streaks appear on the surface. However, you can still use it for frying or to add flavor to savory dishes but will affect the texture of the baked goods.
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Method 3 of 3: Butter Softening

1. 

   Know when butter is soft. Butter is said to be soft at room temperature, unless the recipe specifically describes its texture. Besides, you can scoop the butter easily with a spoon, but the butter remains intact when not affected.

2. 

   Cut butter into small pieces before softening. There are several ways to soften avocado. Either way, the butter will soften faster when cut into small pieces.

3. 

   Keep butter near open heat. If the butter is not frozen and the room is warm, the small butter cubes will only take a few minutes to soften. This is very simple if you are near a fire or when it is still warm.
   • Don't put butter on the heat unless it's frozen. Watch carefully when placing butter in hot places to ensure it doesn't melt as it happens very quickly.

4. 

   Mash or blend to make the butter softer faster. To soften butter faster, use a blender or use the following instructions to grind butter by hand. Place the butter in a plastic zippered bag and expel the air. Use a dough roll, your hand, or any other heavy object to continuously roll or mash the butter. After a few minutes, the butter will soften but won't melt.
   • Instead of using a plastic zippered bag, you can place butter between two stencils.

5. 

   Cover the butter well with warm water. Take about half a bowl of warm water, never use boiling water. Then, put the butter in a plastic zippered bag or a small bowl then soak it in a bowl of warm water. Watch and occasionally touch the butter to check its texture, as this only takes a few minutes to soften the butter removed from the refrigerator.

6. 

   Soften the butter quickly by shaving the fibers. If you can't wait for the frozen butter to soften, use a shredder with large holes to shred the butter. The butter when shredded will soften for a few minutes at room temperature. advertisement

Advice

• If you often use butter for high-heat frying, or want to keep the butter longer, try filtering the butter by cooking melted butter until a foam appears. Filtered butter will withstand higher temperatures during cooking or smoking than regular butter, but its flavor will be less rich.
• Choose butter instead of salty butter so you can control the amount of salt added to foods, especially if you have high blood pressure or are on a low-salt diet.

Warning

• Adult supervision is recommended when children do this work.
• If you melt the butter on the stove, don't let it brown too quickly or burn. This will affect the taste of the food.

What you need

• Butter
• The bowl can be used in the microwave
• Tissue
• Frying pan to melt butter
• Spoons or powders