This is for the bakers……….
I always have 3 kinds of butter in my fridge – whipped, non-dairy and stick.
The first is my “eating” butter – for toast, bagels, waffles, etc.
The second is for preparing dairy-free and vegan recipes.
And the third? That’s my “baking butter”. Unsalted stick butter is what I use for all recipes that call for butter, and it’s typically called for by the tablespoon.
So years ago I started keeping a stick in the fridge that is pre-cut into 8 tablespoons (I’ll even do 2 at a time during the holiday baking rush).
This allows me to quickly take out exactly what I need for a recipe, without having to dirty a knife or a cutting board. It also gives me a head start on getting the butter to room temperature, as it’s already in smaller pieces – and melts more quickly and evenly too, if that’s what’s called for.