Instructables
Picture of 10 Unusual Uses for Butter
Not only can you smear butter on your food, but it has some great uses around your home. This just goes to show that butter goes well with everything.

So grab that stick, and let's go make Paula Deen proud!

Step 1: De-Sticks

Picture of De-Sticks
The natural oils in butter are perfect for combating any and everything sticky. If you've been crafting and got some glue on your hands, first rub them with butter before washing with soap and water.

After your in-home wax treatment, your legs are hair-free but still have some waxy remnants. Just like with the glue, rub a bit of butter on it, and the whole mess will wash off with soap and water.

Gum in your hair? Never fear! Apply softened butter to your locks, and the bubble gum will glide off pain-free.

Maybe you parked your car under and especially sappy tree, or perhaps got a bit over-enthusiastic while tree-hugging. If you've got sap all over, dislodge it by rubbing some soft butter on the spot with a cloth. Wipe away, and wash with soap and water.

If you're needing to cut up some sticky food (pies, dates, toffee, marshmallows, etc) spread a knife very thinly with butter before slicing in. It will slide through easily without sticking - and add a few more delicious calories to your plate.

Step 2: Around the House

Picture of Around the House
If you're out of WD-40, or don’t have any oil, you can stop a door from squeaking by rubbing a little butter on the hinge.

To shine up cast iron, a small dab of butter on a cotton rag will make your metal look like new. This works well with other metals, as well.

Butter can also be used to add shine to your leather baseball gloves, jackets, belts, wallets, purses, etc. Because butter contains proteins, it has plenty of amino acids and won't hurt the leather. Simply rub a small amount of butter on your leather goods for a nice shine.



 
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Goodhart3 years ago
STEP 4: butter or any oil on a "burn" of any kind will increase the intensity of the burn by holding the heat in and causing more damage. I would not indorse this one.


SO  please PLEASE use cold water, ice, or anything but oils on a burn of any kind. 

I know this comment is old but NEVER put ice directly on a burn the ice can cause tissue death and that's no fun

but i agree butter on a burn is also a no go

I've heard honey can help burns of any kind, but my aunt used mustard once on very severe burns, wrapped them up and waited for her husband to come home (in the boonies only car, before cell phones and (gasp) internet) and by the time he was back she didn't need to go to the hospital
I believe this one........ probably because it was the old fashioned yellow mustard made with vinegar and vinegar is my salvation to a sun burn here in Florida (very fair complexion) and I take a very cool, almost completely cold water shower and use a sponge to coat myself with vinegar and stand there a minute or so and let it dry from my hot sunburned skin and it sure does take the heat out and lessen the pain.
I used regular old mustard with a BURN.
As long as the skin is not broken....not a problem.

Just spread a thin layer of the "yellow stuff" onto the painful area...and quickly the pain goes away. I think it is the vinegar that removes the pain.
sniff sniff... sumthin' smells good! You makin' sammiches? What is that?
... and then, just for fun, i like to brush up against the new sofa, drapes, or a white cotton shirt. (Leaves a nice stain that reminds me NOT TO BURN MYSELF again.)
If your talking about the "mustard" staining something...I don't think so.
Your only using enough to lightly cover the burn and it dries rather quickly.

If your running around and bumping into things to leave "stains" all over then
maybe you should sit down...could be why you burned yourself to begin with ;-)
"Being alive breeds infection"



Maybe so, but being alive does not introduce infection into the body, making it septic (in the case of broken skin).  BUT, I agree that even antibiotic creams and oils are just as bad as any other oil while the burn is still "hot".
metqa Goodhart3 years ago
I agree with this in Part.
Yes, the immediate treatment for a burn is to remove the heat. the heat causes damage and the longer the heat is there the more damage it can cause. So you DON'T want to apply anything that hold heat.

But don't use COLD water or ICE on it because it can cause more pain and damage. Use COOL Water to bring down the heat and cool it closer to BODY temperature. It's not the same as a bruise where you want to slow down blood flow to prevent swelling, You want to remove the heat and allow blood flow to also remove heat from any interior damaged tissue while bringing fresh blood to the wounded area.

Then after you have cooled the area, an application of butter (I've used ghee) or oil can help keep the skin from blistering and reduce the scarring. In my experience with burns (embarrased) the burn area seems to "dry out" . Mostly the oils in the skins have been essentially cooked and you have less of a barrier to protect the damaged skin while it heals. The application of butter or coconut oil is more like the skins natural oil barrier and will help protect the skin. My last burn, I can't even tell where it was because I used ghee on it after I cooled it off.
Goodhart metqa3 years ago
I can not see how the cold water from the tap can do damage. Ice is not to be used on a second nor third degree burn for sure (nothing, actually on the 3rd degree....get that to a hospital).    But ok,  I withdrawl the advice of ice then, although on a simple first degree burn it sure feels good :-)
metqa Goodhart3 years ago
Ice sure does feel good after a burn. I used Ice on my burn, after it cooled, to relieve the pain, but I ran it under the tap first. My "cold water" reference may be misunderstood. the person I spoke to on burns suggested Cool not Cold water and I assumed she meant water not chilled with Ice. Hence "cold" Tap water would be fine.
Goodhart metqa3 years ago
Yes, one can use it when it is "wrapped up" in something to prevent direct contact, as noted elsewhere; agreed.
One thing to remember IF you use butter on ANY burn or wound is to use UNSALTED butter, as the salt will make it hurt all the more. Just sayin'... TR
"Being alive breeds infection"



Maybe so, but being alive does not introduce infection into the body, making it septic (in the case of broken skin).  BUT, I agree that even antibiotic creams and oils are just as bad as any other oil while the burn is still "hot".
inkerbel metqa3 years ago
All good advice. I suffered 2nd and 3rd degree burns (mostly 2nd) on my hand last summer while on vacation and was far from a hospital. While my husband was trying to locate the nearest hospital, my niece called a pharmacy. I had heard before not to use butter (something my mother always used for burns when we were younger), but the reason I had been told in the past was for fear of infection.

The pharmasict told us not to use butter, cocoa butter or NEOSPORIN because it holds the heat in and can make the burn worse. It was news to me, neosporin was the first thing we thought of because we couldn't find the aloe.

*btw...I did use use ice, cool water would not have cut it, as I was in excruciating pain and ice was the only thing the helped. They took it away at the ER but let me have it back once I was bandaged.
The pain meds I got at the ER didn't touch the pain, but Ibuprofin brought some relieve as it reduced the swelling.
metqa inkerbel3 years ago
Cold water may not reduce the pain, you are right. I was told not to keep ICE on the burn too long as it could cause damage in the other direction, freezing the tissue that's already been damaged by burning. I was told if using ice to only hold it on for no more than 30 seconds at a time and take it off frequently so it doesn't damage the skin.

You don't want to use butter, oil, cloth or anyother substance on a burn that holds the heat in. If an ice pack is all you've got to remove the heat then use it, but it'd be safer and quicker to get the burn into cool water first, to transfer as much heat out from the surface and add the ice pack to keep it cold.

Sorry you got burned. my BF got 2nd and 3rd degree burns and they gave him morphine. and then some really strong pills to take home. I wonder why they didn't give you that.

People often used things like butter in the past because it was one of the few things regularly kept cold and easily gotten from the "ice box". If you remember Fred Flintstone Cartoon , when he'd have a steak over his black eye, it wasn't because steaks cure black eyes, but because steaks were kept in the ice box and were already cold. it was an old fashioned ice pack! LOL
Goodhart metqa3 years ago
"Being alive breeds infection"



Maybe so, but being alive does not introduce infection into the body, making it septic (in the case of broken skin).  BUT, I agree that even antibiotic creams and oils are just as bad as any other oil while the burn is still "hot".
ac-dc metqa3 years ago
Butter or other natural oils can breed infection, you are better off keeping it moist by applying neosporin or similar, or of course, a bandage will help but with it rubbing against the wound it will hurt a bit more.
metqa ac-dc3 years ago
Being alive breeds infection. I'm assuming a person living in civilization will have access to regular washing facilities and would keep themselves as clean as possible. The body uses oils as a natural barrier from exposure to infection. Yes Neosporin is effective against infection ONLY because it has antibiotics in it. without the antibiotics it's just oily cream. Coconut oil for example is highly antioxidant and antimicrobial, and it contains the same fatty acids that are produced by the skin as protection from exposure and infection. So by the same logic a person should wash away their own body oils to prevent infection after a burn and that doesnt' make sense. If the skin is broken, obviously you should not apply any ointments as they can seal an any microbes that have gotten into the skin. Better to let the wound ooze and form it's own scab for protection. the butter suggestion is for light burns where the skin is not broken or damaged and the there is no risk of infection. I'm sorry I assumed that was understood.
Goodhart metqa3 years ago
"Being alive breeds infection"

Maybe so, but being alive does not introduce infection into the body, making it septic (in the case of broken skin).  BUT, I agree that even antibiotic creams and oils are just as bad as any other oil while the burn is still "hot".
As someone who gets burnt at least once a week (okay, not quite that often, but you can ask Lira, I'm always burning myself :), I can tell you that is completely correct. Never ever EVER use butter on a burn. Butter is going to hurt MUCH more than help. Seriously.

(btw, Goodhart, who is your new avatar of?)
Yes, the oils make the damage worse, the salt in regular butter will not feel too good either :-)

That is MARVIN the depressed robot, of the movie Hitchhiker's Guide to the Universe.
See, I know I really should watch/read that someday. I just keep getting distracted... (cue Dr. Who theme song) :)
I am SO glad they put Dr. Who on Sat. nights so I can watch it (during the week I work second shift, so it is hard to see ANYTHING I like, except for the Doctor of course).
Yup, I thought EVERYONE knew this by now, since the 50's it was known not to use butter on burns... IT IS A VERY BAD THING TO USE BUTTER ON BURNS!!!

PLEASE everyone, do NOT put butter on burns ask anyone in the health industry and they will tell you it can/will not only NOT help it will make it worse!!!

Our skin is our body's largest organ... think about what you are putting on it.

Olive oil & a spray can of oil are good things to always have around the home, heck I run out of butter a lot more then oils.


Sly
Lanolin is very good on the skin and for healing burns, but not for first aid for burns. The thing to use on burns is aloe vera. Butter is a useful and versatile, but is not the end all be all. Everyone should keep a small aloe plant in the windowsill just for burn emergencies.
With pasta, you usually want to go with olive oil. It's more Italian that way.
NEVER, yes I said NEVER use any oily, greasy substance when cooking pasta. The noodles are then coated with oil etc., and the tomato sauce will never stick to it.
From many scientific food sources I've read over the years: The truth behind the argument of oil in pasta water, or no oil, is it has no real effect on the finished pasta. Its functional purpose is to change the surface tension of the water so it doesn't foam up when all the starch is going nuts. So it's simply a convenience thing.
Err, oil does matter, ask a chef, what you need to do is use a LOT of water and with no oil, or, as rallocca says, no sauce will stick to the pasta and it will have near to no flavour!
Err, former chef here. Admittedly a short lived career, and never in an Italian kitchen. I love cooking too much to let business get in the way of enjoying the process.
Certainly you are right about LOTS of water.
Oil, on the other hand, is a key ingredient in many of the best sauces, whether in meat/fat/even vegetable form, or just pure. Especially in most good restaurants where there is far more fat used in the dishes than most people would like to know, because a good chef doesn't compromise flavor/quality for the waistline concious, unless you're in that niche market.
So.. an oily sauce wouldn't stick to an oily pasta?
If I remember correctly, the difference in oil content on the pasta at the end was negligible regardless of oil/no oil in water anyway. Most of the oil stays at the top of the water. I may be wrong on that one.
Further arguments would note that sauce sticking to the pasta is far from the point.
Anyway, functionally, oil stops foaming. No more, no less.
Sheesh. Got my argument button somehow. To each his own belief, unless you're fastideous about the science of it. Most chefs are more concerned with what works for them. Bottom line, I'm hungry now. Mmmm. I'm thinking baked ziti. Now there's one you won't be lacking oil in :)
Well, I’m Italian, and I must say I find this thread of Americans arguing over the proper way to cook pasta quite amusing. :)
Well, every shape of pasta is meant to go with certain kinds of sauces. A chunky sauce, greasy or not, would never stick to spaghetti, for example.
Cheers!

So you are telling me that 'just because you are Italian' you know more about pasta than any American? Then I guess a Chinese or Greek would know more than you about it because they are Chinese or Greek and had pasta before Italy/Sicily ? Oh and just because they may be in America now does not mean they are not Italian. I really hate that people have these cooking stereo types. I love to cook and cook many different foods/types of food. I have messed up some of the most basic of recipes that I have made a thousand times before and taken on complicated recipes that turned out perfect the first time. Sorry, I don't think your ethnic background has anything to do with cooking. If anyone can prove me wrong then I will need to hunt down a copy of an Irish/German/English/Austria-Hungarian cookbook so that I can cook my best ever!

Hey, how touchy! Easy, no need to be so hostile.

I have no cooking stereotypes, really. Neither I’m implying anything you assume I’m implying. Such as bragging about how only Italians in Italy can cook proper Italian food and so on. Although I give you that many Italians do right that, I find them unnerving myself.

It was the people here on the thread, actually, that seemed to be after the proper ‹Italian way›, which I found fun.

As far I’m personally concerned, if one enjoys eating his pasta with peanut butter and jelly, and they’re happy with it, it’s perfectly fine. Virtually no one would do such a thing in Italy, so you could hardly call it an Italian dish. But who cares? Do you like it? Fine.

But if you say you want to cook something ‹Italian›, then you are saying you’re looking at how Italians - on average - do it, and do something in a similar fashion.

Sure Italians haven’t got the exclusive on the foodstuff called pasta, but must be more familiar about how their own culture makes use of it, than someone who belongs to another culture, don’t you think?

Then yes, I believe several Americans can cook pasta better than many Italians I know of, by the usual standards.

Me? I tend to cook stuff the way I like, mess about, too; don’t care about breaking tradition if I feel like to.

This argument is like pissing in the wind. From some of the comments, most would not know a good dish of pasta from a Big Mac and probably use Jarred sauce. Also notice that the comments even went to China.
emihackr97, at least we are in the minority who know how to cook and eat pasta.
the oil did not stick to the noodles
this was tested and proved wrong
So what? I could care less whether or not the sauce sticks to the pasta. And it does. I do it all the time.
ANECDOTAL EVIDENCE!!!! Anyway, in my experience, you don't really need the sauce to stick anyway. Just mix it through. Done.
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