So it turns out I've been using the wrong kind of coconut oil

To be honest the "spreadable" butter we get is hardly spreadable out of the fridge and it absolutely does my nut trying to spread it on bread. I consequently usually end up swearing like an idiot having utterly destroyed my poor bread with it :mad::D

We buy Kerrygold 'softer' butter for spreading which says this on their website;
Kerrygold Softer Butter is 100% pure Irish butter. We’ve simply increased the amount of softer milk fat (which is thanks to our cows and the lush green grass they feed on) and added a gentle heating and cooling process.
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Possibly we should become even more middle class and get a butter dish that stays out of the fridge? ;)
 
Yeah, I would do that, but to be honest it would stay there for at least a month. We rarely eat bread (only the odd sandwich at weekends I suppose) so it just wouldn't get used that quick. Maybe I should leave the "proper" butter out of the fridge and just have that -- that would get used slightly quicker as I'd use it in cooking as well.
 
I'm not a massive user of it so it'll take me a couple of weeks to get through a small block and it's fine.

You could always just chop a block up and leave a chunk out so it's not all sitting out for ages.
 
some butters - Lurpak, are definitely softer than others, Asda brand at same temp
... need the butter knife to go with it too (out of fashion?)
 
We actually have one of these, perhaps it should be put to good use. Only problem is the butter will not be covered.

Bibendum+butter+dish.jpg


Probably better used at the table, really.
 
I guess it has a cover ( it is asthetic but flies are just starting summer season around here )

FrenchTart I meant regular lurpak, I only use the spreadable for making roux's, regulars ingredients do not list added oil (or is it there ?), unlike spreadables.
 
It look pure but strange they do not use the word pure like Lee Kum sold in js and the bottle i showed above - poor marketting on their part.
[ this is a bit like ambiguities of genuine balsamic vinegar]
many articles do suggest adding sesame at the end though due to possibility of burning it or degrading taste.

saying that just saw this derogitory/honest? quote about our take on stir fries

It seems as though you're talking about Western stir fries, which are amalgams of vegetables and proteins cooked quickly at high heat. If you're merely seeking tasty dishes, then go with your gut (and tongue). Since you're not following rules, don't worry about them.

However, use of sesame oil within regional Chinese cuisines varies widely, including "stir fry" dishes, and that use is governed by real care
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