Butter is composed of fatty acids and long hydrocarbon chains; these are 'saturated', meaning there are no double bonds in the chains (so end carbons have 3 hydrogen, internal carbons have 2 hydrogen bonded). When the temperature rises, these bonds more easily break (than compared to unsaturated fats, with double bonded chains) and so what is solid at room temperature or a bit cooler will melt at even just a slightly higher temperature. When you see something in the ingredients using the term 'hydrogenated', that means it has (partially) become saturated.
Yes
The best butter with seafood would be a lemon garlic compound butter. However, anything is better with butter, and plain butter will work just fine.
about 10 years, as its a rip-off it probably won't work
cocoa butter or shea butter both work.
A butter bell works by keeping butter submerged in water, creating an airtight seal that prevents oxygen from reaching the butter. This helps to keep the butter fresh and spreadable for a longer period of time.
No. The Mythbusters tested it, and recorded an even split of butter-side-up to butter-side down.
Baking-wise it will work,but the butter may taste better.
Generally this doesn't work very well, as it affects the way the dough mixes with the butter. The butter should be soft, but not liquid.
Two weeks
peanut butter will work
Garlic butter works well with most seafood. Just melt the butter and add powdered or minced garlic to it. Powdered garlic will work slighty better because it will mix with the melted butter better.
Believe it or not, peanut butter will work. It has oil in the panut butter which should cover the spots.