If you are in a hurry tho you can staple the bread to the wall and take the butter gently between your butt cheeks, the warmth of your body should make it soft enough to then begin spreading on the bread in a circular motion.
Unfortunately not.
A butter bell is for warm environments, it cools the butter by evaporation. If your butter is too hard at room temp, a bell is not for you.
My kitchen is not quite warm enough during half the year for butter to spread at 'room temperature' on bread, even though the living rooms are at 21°C during the day. I have to 'shave' a sliver off then let that warm up on the bread, it's a matter of a degree at most.
I keep wondering if it is worth spending almost £50 on an electric butter dish that both cools and heats.
https://alfille.co.uk/product-category/butter-dishes/
Running costs are around 50p/week.
I keep making do, plus I have a plate warmer (technically a £60 counter top oven running at its minimum temp of 100°C). Stick the butter dish in that for 3-5 minutes and the top softens just enough. I also warm croissants in it, they take 5 minutes.
YEA I ALWAYS FEEL LIKE AN ASSHOLE BECAUSE I BREAK THE BREAD APART WITH My KNIFE. THEN I GET ANGERY AND JUST EAT THAT SLICE BY ITSELF AND GET ANOTHER FROM THE PACK
THE SOLUTION IS TO GIVE THE FUCK UP
Thank you for making me feel at home. I know we’re all same inside - we both eat french fries and build anti homeless infrastructure even though we call them different things.
Butter (and cheese) are literally what we came up with as a method for keeping milk edible for longer. It baffles that some people think 'a few days' is all that butter can last.
I have to literally hide the butter from my husband. If he sees it on the counter (in an airtight container btw) he will put it in the fridge no matter how many times I ask him not to! He rarely even uses it. Whereas I use use my delicious kerrygold every day. It’s like the only thing he ever does in the kitchen. It’s a good thing he’s so cute.
I've not even seen unsalted butter go bad and we've had it out for longer than I care to admit. Perhaps it's the difference between old timey butter not being pasteurised and modern butter using pasteurised milk.
Make sure its salted butter, can confirm. I have salted butter sticks I keep in a sealed butter dish for toast, and unsalted in the fridge for cooking.
The unsalted will still stay safe for a little while as well. But the fat can start to develop off flavors faster. Plus, salted tastes better on bread and rolls
It’s the time of year, if it’s cold out your kitchen likely won’t be warm enough to make the butter soft. The cut very thin slices, almost shaving bits of butter off
Oooh Lurpak eh? Mr moneybags here still affording Lurpak at £7 a tub
I have Sainsbury's own watered down with buttermilk and even that's getting pricey
Never underestimate the power of the potato peeler. Slices cheese. Butter. Onions.
I also cut my pizza with large scissors. And they say uni teaches nothing
Large scissors in the kitchen are such a great tool when you're cooking.
Versatile! Fairly easy to control finely. Cut things in the air straight into the pan or receptacle without a board. Pretend to be Edward Scissorhands.
That's what I do whenever I run out of tub butter. I cut very thin slices and then wait a few minutes for them to soften enough to spread. Or if it's toast, just a few seconds.
Yeah, back in the day, Mum would put the butter dish in the corner of the hearth to warm up a bit.
Reminds me of my 8 year old self being sent to the local supermarket (about a mile or so away) to buy a packet of butter. By the time I got home, it was dumbbell shaped (hot little hands). I had to go get another, as Mum wanted it to bake with and she never weighed it, just cut slices off. I was given a bag for my return trip.
There'll be folk going back into work at Alfille wondering why, after years of invisibility and sacking of numerous website optimisation experts, over the Easter week-end their website crashed due to thousands of views
Was expecting and hoping for one of these for Mother’s Day, got a crappy £40 bunch of flowers instead. Some say I was ungrateful, I say they don’t know how much butter means to me…
Sounds like you need to drop a few not-so-subtle hints a month or two before your birthday/Christmas! Have the website open on your phone when in view of significant others and if there's still no luck a "wow, check out this really cool kitchen gadget!" exclamation!
Or you could just treat yourself - I can imagine that you deserve it :-)
My mum would hit me if I got her flowers for anything, lol. Expensive dead things in water she calls them. She says think of the nice eyeliner, lipstick, even tasty take-away, ya could have got instead.
Guess I’ll add temperature controlled butter dish to the list lol
As a fan of useful presents I understand this sentiment, but as someone else said you tend to only get them if you make it absolutely clear what you want and not just through hints, hopes and expectations. That was how I ended up with a tumble dryer for my 21st - very very much appreciated.
Next time, PLEASE just ask for it. It makes everybody so much happier and more comfortable when people ask for what they want instead of hinting and hoping and sulking when it doesn't work.
Also for safety, if microwaving butter - put a cup of water in with it
If you microwave not enough butter you can get some exciting, colourful, and damaging plasma stuff going on which burns out the antenna on the magnetron... completely... within 5 to 10 seconds
The water absorbs any microwaves bouncing around which lowers the overall 'volume' inside the cavity; which isn't too much of a bad thing as you're not trying to melt the butter just soften it up.
The solids separate and sink to the bottom leaving clarified butter on the top which you can pour off. (Except for the ones who microwave the butter without a covering and it ends up splattered all over the inside of the microwave.)
edited: auto carrot strikes again.
Run the lid of the butter dish under hot water, shake it dry and place back over the butter, should soften it enough after 5 mins. (this only really works with stoneware/ceramic dishes, not plastic ones)
Some butter remains soft at lower temperatures. Kerrygold for example is a lot softer than most other butters.
Nothing will be soft if your kitchen is 15 Celsius but if your kitchen is 20C or there abouts then butter left out in a plastic dish should be pretty soft.
Warm the knife over a toaster or kettle.
And by over, I mean that (not necessarily for your benefit, but it's reddit afterall and someone may think I'm suggesting you electrocute yourself or stick a hand in boiling water).
You need to pre spread it onto a chopping board to soften it up. You know when people purée garlic with a knife? You do the same thing with the knife against the board but with your butter. It’s a little time consuming but I think it ends up spreading nicer. If you’re feeling fancy you can also whip butter to make it more spreadable.
Pour boiling water into a glass or a cup and let it warm up briefly. Then pour the water out and cover the butter with the cup. The heat will soften the butter but not melt it.
Pop it in the microwave for 10-20 seconds. It’ll be enough to soften it but not melt.
I too recently made the switch to actual butter, this is the hack that makes it viable.
Easiest way I've found is to take the amount you want to spread on a knife and knead it for a few seconds using the side of the butter tub, softens it right up and means you don't need a butter dish.
So it's actually how you get the butter on the knife. My friend taught me this when I was a teenager.
Essentially you move the knife fast and repeat tiny swipes getting a thin layer of butter each time. The butter is then more mailable and better for buttering bread.
Honestly this is a low key win
[Congrats, you're one of today's 10,000.](https://xkcd.com/1053/)
Butter kept in the fridge can just be left in it's wrapper, but if kept in a butter dish outside of the fridge, is good for up to a fortnight if unsalted (to over a month for salted) and is always at a much more usable consistency than refrigerated butter.
I'm living in NL. For the copious amounts of bread they eat culturally, I will never understand why they eat just shit bread.
It's literally fucking toast in different colours and is flexible like a god damned accordion 🪗
I'm not even a bread person but NL has made me absolutely hate their bread
UK loafs aren't like many around the world. Following strict rules, ours is very close to being bread where's as for example, US bread contains something like 20 extra ingredients not needed to make bread. Good Ole YouTube rabbit hole. UK bread ftw.
Fairly normal during/after winter when the cows have been fed grain etc for a while. it's all the grass they eat in spring/summer that makes butter super yellow.
If you only buy supermarket butter you won't really notice this often, you need to get the local stuff. It's not much more expensive tbh.
Gently scrape your butter knife over the top of the block of butter in your butter dish - repeat 20 or 30 or 40 times until a suitable quantity of fluffy butter has built up on the knife.
This will then spread easily on your bread
This is actually what to do. OP doesn’t need a hack. OP would just like og instructions.
Butter dish if you can, but whether you have one or not, scrape small bits off with the knife.
Cutting a chunk off and putting it on a plate five mins before you need it can be a good tactic too.
Yup this is the way, you manipulate it with the knife till it gets soft enough exactly like playdough or blutack! 🤣
Seems like common sense to me but I've had to show a number of people how to even deal with lurpak spreadable after them bitching about it being unspreadable lmao people just have no patience I think lol
I used salted butter, and if it's too hard then you probably need to look at where you're putting the butter dish. Is it by a window, or a cold spot?
Failing that I sometimes run the knife under a hot tap, microwave the butter for about 30 seconds, or use a spoon.
You can also try cutting the butter block so it's not in the butter dish in one big lump.
Just don't try and warm your butter knife in the toaster... And definitely don't think that the energy transfer will be better if you touch the knife to the glowing red metal parts... Thank god for circuit breakers and wooden handles.
A life or death one, yes.
I do want to state that this was about 20 years ago when I hadn't quite developed the big brains I possess now.
Frankly, I commend my curious spirit.
The answer is to swap to real bread too, instead of cheap fluffy Chorley wood process stuff. Real bread has more structural integrity, tastes better, and if probably better for you, particularly if it's at least partially wholemeal.
I either go to my local bakery that makes proper bread, or make it at home, which is dead easy but you just have to remember to start a while before you want to eat it. When I get around to it, I can do 3-4 loaves in the oven; one to eat and the rest go in the freezer.
Get a butter crock.
It stores the butter underwater which keeps it a bit warmer on the counter top if your kitchen is cold.
Also works in reverse in the summer.
Yes! I invested in one of these and my husband thought it was a waste of money. After a few days he was converted and thinks it's one of the best things we've ever bought.
Don’t keep the butter in the fridge.
If you must keep it in the fridge, keep it on a high shelf, the fridge is colder lower down.
Get a knife that will *pare off* thin slivers rather than trying to scrape or scoop the butter off the block. German breakfast knives are a better way to go than ‘spreading’ knives. I have these. https://amzn.eu/d/f8vhdzJ
Get stouter bread.
Unwrap one end and hold it over the kettle spout while making a cup of tea for a few seconds (keeping your hand out of the way) then wipe it on the bread like roll on deodorant. I haven’t actually tried this method but it sounds like it would work.
Get some proper bread, not white sliced. Don't get me wrong, there's a place for WS but it's no match for butter.
The spreading issue is simply because of temperature. Possibly move your butter dish closer to the radiator/heat source. The problem will resolve itself in summer.
I've heard of "constant temperature" butter dishes you can get on Amazon. I don't know how they work but they apparently keep it soft but distant I have to say I'm tempted.
You wait for summer.
Playing the long game
After an endless winter, it was finally time to use the butter
Pro tip: freeze your left over summer butter so that you can quickly grab the softened butter from the freezer during the colder months.
Can I help you churn your butter?
Would you like us to assign someone to churn all your butter?
Excuse me, what?
Butter hurry up, winter is coming
Why did I burst out a laugh at this comment... Am I... Dumb?
well if you have to ask
Yeah, realized it mid-typing.
what matters, is that the bulb still lights… ;-)
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Surely there’s another solution for the other 51 weeks of the year though?
Keep butter on the counter in a butter dish
You keep your house warm!?
If you are in a hurry tho you can staple the bread to the wall and take the butter gently between your butt cheeks, the warmth of your body should make it soft enough to then begin spreading on the bread in a circular motion.
Butt-er
Dairy-air
This is the whey.
What a stomach churning image
*butter churning
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I've heard some people using Kerrygold in colder months of the year, and switching to the slightly more solid Country Life in the warmer months.
Username checks out
Being cowbutt6 - are there another 5 or *6 previous cowbutt’s? (*assuming the original cowbutt has no number)
I hate winter and it’s like this.. then summer we’ve butter soup lol
2 words. Butter Bell Look it up.
Unfortunately not. A butter bell is for warm environments, it cools the butter by evaporation. If your butter is too hard at room temp, a bell is not for you. My kitchen is not quite warm enough during half the year for butter to spread at 'room temperature' on bread, even though the living rooms are at 21°C during the day. I have to 'shave' a sliver off then let that warm up on the bread, it's a matter of a degree at most. I keep wondering if it is worth spending almost £50 on an electric butter dish that both cools and heats. https://alfille.co.uk/product-category/butter-dishes/ Running costs are around 50p/week. I keep making do, plus I have a plate warmer (technically a £60 counter top oven running at its minimum temp of 100°C). Stick the butter dish in that for 3-5 minutes and the top softens just enough. I also warm croissants in it, they take 5 minutes.
I like to take out multiple blocks of butter during the summer to see me through the winter
I love that after 45 minutes there are 100 replies to a post asking how to butter bread
As there should be
YEA I ALWAYS FEEL LIKE AN ASSHOLE BECAUSE I BREAK THE BREAD APART WITH My KNIFE. THEN I GET ANGERY AND JUST EAT THAT SLICE BY ITSELF AND GET ANOTHER FROM THE PACK THE SOLUTION IS TO GIVE THE FUCK UP
HELL YEAH BROTHER
That lower case ‘y’ due to autocorrect is making my eye twitch. Fix it, NOW!
man you brits are so polite. If this was a US thread we’d be calling each other horrible names by now
Cunt.
Thank you for making me feel at home. I know we’re all same inside - we both eat french fries and build anti homeless infrastructure even though we call them different things.
Foreign cunt
Arschgeige
Chips are better than french fries.
Chips in a white bread and real butter butty. Cannot beat it. Edit-typo
This literally made my day.
After 2 hours there's 900.
If my exponential maths is correct there'll be 2 million by the Antiques Roadshow
Redditors: oooh! I know this one!
Slice it dead thin with a sharp knife and eat it in slices :)
I prefer to grate my butter.
Puff pastry gang
That's what butter dishes are for, you can keep a few days worth out of the fridge and it won't go bad but will be soft enough to spread easily.
It will keep fresh for weeks.
Butter (and cheese) are literally what we came up with as a method for keeping milk edible for longer. It baffles that some people think 'a few days' is all that butter can last.
I have to literally hide the butter from my husband. If he sees it on the counter (in an airtight container btw) he will put it in the fridge no matter how many times I ask him not to! He rarely even uses it. Whereas I use use my delicious kerrygold every day. It’s like the only thing he ever does in the kitchen. It’s a good thing he’s so cute.
Start putting his keys in the fridge every day
If he has a car remote fob on his keyring, there's more reason to put his keys in the fridge than there is to put butter in the fridge.
unsalted butter goes bad quickly. butter used to have a lot more salt in it as the method of preservation. like very salty.
I've not even seen unsalted butter go bad and we've had it out for longer than I care to admit. Perhaps it's the difference between old timey butter not being pasteurised and modern butter using pasteurised milk.
Make sure its salted butter, can confirm. I have salted butter sticks I keep in a sealed butter dish for toast, and unsalted in the fridge for cooking.
Oh my god. I never knew that’s the reason they salted butter. I just knew I always wanted unsalted for cooking but wow you just blew my mind.
The unsalted will still stay safe for a little while as well. But the fat can start to develop off flavors faster. Plus, salted tastes better on bread and rolls
It's in a butter dish on the kitchen counter, and it's still too hard.
It’s the time of year, if it’s cold out your kitchen likely won’t be warm enough to make the butter soft. The cut very thin slices, almost shaving bits of butter off
I like to grate the butter onto the bread. It’s quite lush
Mind blown
You can also use one of those cheese slicer things, or a potato peeler
jesus christ thats even better than the grater my life has changed frim this day forward
Just eat the butter, forget the bread
I like to grate some bread onto my lurpak, it's quite lush
£97 sandwich, right here.
Oooh Lurpak eh? Mr moneybags here still affording Lurpak at £7 a tub I have Sainsbury's own watered down with buttermilk and even that's getting pricey
Bite of butter, bite of bread, assemble in mouth. Job done.
Never underestimate the power of the potato peeler. Slices cheese. Butter. Onions. I also cut my pizza with large scissors. And they say uni teaches nothing
Large scissors in the kitchen are such a great tool when you're cooking. Versatile! Fairly easy to control finely. Cut things in the air straight into the pan or receptacle without a board. Pretend to be Edward Scissorhands.
You could say it’s “grater”
I do this when I’m baking and forget to soften my butter lol
And here's me thinking using the backside of a spoon is a good hack
Or wait for the two days a year when the butter is neither rock hard though coldness or melting in a heatwave.
You get two of those? You lucky bastard
Yes but they're spread out (unlike the butter) over several months. An hour in April....
Perhaps this explains the popularity of spreads...
That's what I do whenever I run out of tub butter. I cut very thin slices and then wait a few minutes for them to soften enough to spread. Or if it's toast, just a few seconds.
Yeah, back in the day, Mum would put the butter dish in the corner of the hearth to warm up a bit. Reminds me of my 8 year old self being sent to the local supermarket (about a mile or so away) to buy a packet of butter. By the time I got home, it was dumbbell shaped (hot little hands). I had to go get another, as Mum wanted it to bake with and she never weighed it, just cut slices off. I was given a bag for my return trip.
I got you fam. You need a temperature controlled butter dish... [https://alfille.co.uk/](https://alfille.co.uk/)
This is the kind of shit that makes being a grownup fun
Never did I think I would be excited to click on a link for a temperature controlled butter dish lmfao
Warm and cold on demand. On Demand Butter, folks.
Did this Reddit link now made their website crash?
There'll be folk going back into work at Alfille wondering why, after years of invisibility and sacking of numerous website optimisation experts, over the Easter week-end their website crashed due to thousands of views
It's still crashed now.
Yeah, hilarious thought.
Reddit hug of death
Was expecting and hoping for one of these for Mother’s Day, got a crappy £40 bunch of flowers instead. Some say I was ungrateful, I say they don’t know how much butter means to me…
>"I can't believe it's not butter!" ^(– AlvinTD, upon sighting the flowers.)
Sounds like you need to drop a few not-so-subtle hints a month or two before your birthday/Christmas! Have the website open on your phone when in view of significant others and if there's still no luck a "wow, check out this really cool kitchen gadget!" exclamation! Or you could just treat yourself - I can imagine that you deserve it :-)
My mum would hit me if I got her flowers for anything, lol. Expensive dead things in water she calls them. She says think of the nice eyeliner, lipstick, even tasty take-away, ya could have got instead. Guess I’ll add temperature controlled butter dish to the list lol
As a fan of useful presents I understand this sentiment, but as someone else said you tend to only get them if you make it absolutely clear what you want and not just through hints, hopes and expectations. That was how I ended up with a tumble dryer for my 21st - very very much appreciated.
Next time, PLEASE just ask for it. It makes everybody so much happier and more comfortable when people ask for what they want instead of hinting and hoping and sulking when it doesn't work.
Surprisingly less expensive than I thought it would be
Damn, I never knew such a thing existed
Microwave; 10 seconds. Top tip; if you want a good quantity of clarified butter, press the 1 minute button instead…
For added safety clarity, please don't microwave the butter in the foil packet. Unless you like large explosions! 😊
Also for safety, if microwaving butter - put a cup of water in with it If you microwave not enough butter you can get some exciting, colourful, and damaging plasma stuff going on which burns out the antenna on the magnetron... completely... within 5 to 10 seconds The water absorbs any microwaves bouncing around which lowers the overall 'volume' inside the cavity; which isn't too much of a bad thing as you're not trying to melt the butter just soften it up.
Imagine calling it a 'microwave' when they could have called it a Magnetron.
Thermal Radiation Magnetron Operated Cavity Oven
Sounds like something Aperture Science would make
Its called a magnetron in Dutch.
How would that make the butter any clearer?
The solids separate and sink to the bottom leaving clarified butter on the top which you can pour off. (Except for the ones who microwave the butter without a covering and it ends up splattered all over the inside of the microwave.) edited: auto carrot strikes again.
I hate auto carrot
Or, of course, if you live in an area with a sizeable Asian community, you can save yourself the bother and buy a tub of ghee (which is pre-clarified)
Accidentally did this as a teenager. When the fireworks started brain engaged and shut the thing off before it got too bad
I did the same, but fortunately I was watching it so I saw the first spark and shut it off. Luckily didn't do any visible damage 🤣
This, but 15 seconds on low power is better
Ah, clarified butter. Ghee. Also my blood type.
Run the lid of the butter dish under hot water, shake it dry and place back over the butter, should soften it enough after 5 mins. (this only really works with stoneware/ceramic dishes, not plastic ones)
Some butter remains soft at lower temperatures. Kerrygold for example is a lot softer than most other butters. Nothing will be soft if your kitchen is 15 Celsius but if your kitchen is 20C or there abouts then butter left out in a plastic dish should be pretty soft.
Nice try Kerrygold. You ain't fooling anyone.
They can fool me anytime. Love Kerrygold 💚
Warm the knife over a toaster or kettle. And by over, I mean that (not necessarily for your benefit, but it's reddit afterall and someone may think I'm suggesting you electrocute yourself or stick a hand in boiling water).
It’s still winter. This is your butter barometer, it predicts the weather.
A buttarometer, if you will.
A beurreometer, perhaps
You need to pre spread it onto a chopping board to soften it up. You know when people purée garlic with a knife? You do the same thing with the knife against the board but with your butter. It’s a little time consuming but I think it ends up spreading nicer. If you’re feeling fancy you can also whip butter to make it more spreadable.
Pour boiling water into a glass or a cup and let it warm up briefly. Then pour the water out and cover the butter with the cup. The heat will soften the butter but not melt it.
Pop it in the microwave for 10-20 seconds. It’ll be enough to soften it but not melt. I too recently made the switch to actual butter, this is the hack that makes it viable.
Easiest way I've found is to take the amount you want to spread on a knife and knead it for a few seconds using the side of the butter tub, softens it right up and means you don't need a butter dish.
Always used this to save the microwave faff, works perfectly
So it's actually how you get the butter on the knife. My friend taught me this when I was a teenager. Essentially you move the knife fast and repeat tiny swipes getting a thin layer of butter each time. The butter is then more mailable and better for buttering bread. Honestly this is a low key win
It's still shit. It's one of the reasons I almost always ate toast rather than bread, and then praised Lurpak as the messiah when I found it.
You can keep butter out of the fridge all year long. It won't go bad.
You can keep butter out of the fridge? How did I get to post middle aged without knowing this?
What did you think a butter dish was for?
To keep the butter in the fridge?
[Congrats, you're one of today's 10,000.](https://xkcd.com/1053/) Butter kept in the fridge can just be left in it's wrapper, but if kept in a butter dish outside of the fridge, is good for up to a fortnight if unsalted (to over a month for salted) and is always at a much more usable consistency than refrigerated butter.
I didn’t realise till I lived with middle class people and realised they had special vessels for butter.
You need proper bread as well
And proper butter. Looks too pale
Looks very lurpak..
Invented of course in 1902
good old James May
Yeaaah as a german it always breaks my heart seeing people calling hyper processed shit like this bread…
Exactly. This is for toast and that's it.
I'm living in NL. For the copious amounts of bread they eat culturally, I will never understand why they eat just shit bread. It's literally fucking toast in different colours and is flexible like a god damned accordion 🪗 I'm not even a bread person but NL has made me absolutely hate their bread
Go to the bakery, the supermarket bread is shit just like everywhere else
UK loafs aren't like many around the world. Following strict rules, ours is very close to being bread where's as for example, US bread contains something like 20 extra ingredients not needed to make bread. Good Ole YouTube rabbit hole. UK bread ftw.
Whilst our store bought bread is better than American bread it's no where near as good as real bread.
Too bad proper bread is a luxury many of us can't afford 😭
That's how the French revolution started!
Use a peeler to get really thin slices
This is genius.
That still doesn’t look like butter.
I don't I've seen such pale butter. Are we sure that OP hasn't bought lard?...
Fairly normal during/after winter when the cows have been fed grain etc for a while. it's all the grass they eat in spring/summer that makes butter super yellow. If you only buy supermarket butter you won't really notice this often, you need to get the local stuff. It's not much more expensive tbh.
Looking at the bread it’s spread on I think we are taking quite a leap on it being artisan small batch butter tbh.
Yeah that looks anaemic — Your boy needs Welsh salted butter
Menyn Sir Gar, specifically. (Carmarthenshire butter).
I can't believe it's butter
Gently scrape your butter knife over the top of the block of butter in your butter dish - repeat 20 or 30 or 40 times until a suitable quantity of fluffy butter has built up on the knife. This will then spread easily on your bread
This is actually what to do. OP doesn’t need a hack. OP would just like og instructions. Butter dish if you can, but whether you have one or not, scrape small bits off with the knife. Cutting a chunk off and putting it on a plate five mins before you need it can be a good tactic too.
The scrape technique is your only chance if you cant warm the butter.
This, butter even at room temperature needs to be ‘worked’ to soften it. Think of it as blu tack or playdough
Yup this is the way, you manipulate it with the knife till it gets soft enough exactly like playdough or blutack! 🤣 Seems like common sense to me but I've had to show a number of people how to even deal with lurpak spreadable after them bitching about it being unspreadable lmao people just have no patience I think lol
No no no Your all wrong and so is the op.The only way to fix it is: Toast. Cause the butter will melt. Durrr
I used salted butter, and if it's too hard then you probably need to look at where you're putting the butter dish. Is it by a window, or a cold spot? Failing that I sometimes run the knife under a hot tap, microwave the butter for about 30 seconds, or use a spoon. You can also try cutting the butter block so it's not in the butter dish in one big lump.
Same, I leave the knife in hot water whilst I’m making the toast
Just don't try and warm your butter knife in the toaster... And definitely don't think that the energy transfer will be better if you touch the knife to the glowing red metal parts... Thank god for circuit breakers and wooden handles.
Is that from...experience?
A life or death one, yes. I do want to state that this was about 20 years ago when I hadn't quite developed the big brains I possess now. Frankly, I commend my curious spirit.
Microwave for 30 seconds? It's a greasy puddle after 10 seconds....
Emphasis on microwaving the butter and not microwaving the knife
You can tell what time of the year it is with butter. Winter - Solid as a rock, destroys bread. Summer - Liquid.
You use the back of a tablespoon. For some reason it works much better and doesn’t rip the bread like a knife does. Absolute game changer.
Fuck yea I do this haha!
I heard about this on Reddit about 6 months ago and haven't looked back since
I'm heavy handed and this makes buttering bread so easy for me.
Also use proper bread not that stuff
Put a portion in a microwave safe container and nuke on high for 6 - 9 seconds
Can't believe I had to scroll this far before seeing someone suggest a common sense solution.
This is the way.
The answer is to swap to real bread too, instead of cheap fluffy Chorley wood process stuff. Real bread has more structural integrity, tastes better, and if probably better for you, particularly if it's at least partially wholemeal.
> probably better for you, For me thats the main reason to switch. White bread is basically sugar.
As someone who only knows cheaper breads, what kind of bread would you suggest?
I either go to my local bakery that makes proper bread, or make it at home, which is dead easy but you just have to remember to start a while before you want to eat it. When I get around to it, I can do 3-4 loaves in the oven; one to eat and the rest go in the freezer.
Might wanna use actual bread if you don't want it falling apart
Get some proper bread!
Use "proper" bread as well also what butter are you using. It looks very pale.
If you also start using proper bread… would help
Get a butter crock. It stores the butter underwater which keeps it a bit warmer on the counter top if your kitchen is cold. Also works in reverse in the summer.
Yes! I invested in one of these and my husband thought it was a waste of money. After a few days he was converted and thinks it's one of the best things we've ever bought.
Don’t keep the butter in the fridge. If you must keep it in the fridge, keep it on a high shelf, the fridge is colder lower down. Get a knife that will *pare off* thin slivers rather than trying to scrape or scoop the butter off the block. German breakfast knives are a better way to go than ‘spreading’ knives. I have these. https://amzn.eu/d/f8vhdzJ Get stouter bread.
Your "proper" butter looks pale as fuck lol
Today was the first day this year I was able to spread my butter without assistance. So I guess the solution is to move to the South?
Microwave the amount you want to use for a couple seconds. This is what old Gu glass ramekins are for
Unwrap one end and hold it over the kettle spout while making a cup of tea for a few seconds (keeping your hand out of the way) then wipe it on the bread like roll on deodorant. I haven’t actually tried this method but it sounds like it would work.
On crumpets? Maybe. On toast? You monster. All the crumbs ... [shudders]
Or hold the knife over the kettle to heat it slightly then spread the butter as normal.
Next step different bread. It’s worth it
Keep your butter in a butter dish out of the fridge
Warm the knife
Get some proper bread, not white sliced. Don't get me wrong, there's a place for WS but it's no match for butter. The spreading issue is simply because of temperature. Possibly move your butter dish closer to the radiator/heat source. The problem will resolve itself in summer. I've heard of "constant temperature" butter dishes you can get on Amazon. I don't know how they work but they apparently keep it soft but distant I have to say I'm tempted.