WoolyMarmot
Member
I read that the best place to store these is a wine cooler but thats something I don't have. What I did was I set my fridge to the lowest settings( there was a dial that ranges from 1-10) then placed them in the butter compartment. I took out a few batch yesterday and thawed them throughout the whole day. I Checked at around 6:00 and only half of them were moving. 1 was about to turn into a fly :shock:?( It turned black/brown and it was harder than the others)
What am I doing wrong?
What am I doing wrong?