Buttering skills?

Sorry, I am one of those that wants the butter all over the toast. My husband, if I ask him to butter the toast, he would just put a blob in the center. Needless to say, I stopped asking him to butter the toast. There are just some things that must be done correctly! LOL In his defense he was one that dipped or mopped up egg yolk with his toast.
 
By the way, it must be butter. I cannot abide tasteless low fat this and that. I need taste and a natural deliciousness. Also why do people store butter in the fridge so it can't be spread? Mine is in a butterdish which is inside a lidded plastic food box. This way it is safe from flies in summer but always at room temperature.
 
A lot depends on the spread you use. You need something soft so that it's easy to cover the whole slice. It's the same with sandwiches, you want an even covering of butter and filling.
 
I am obsessed with butter. I used to buy only margarine. I bought some butter that was on sale and the world of toast changed. I am addicted, I buy both, salted and unsalted for cooking and baking. I have started to buy margarine again for some things as butter prices have gone through the roof. I only buy butter when it is on a good sale. I will stock up and put it in the freezer. Pray for me, I don't think you can go to rehab for butter addiction.
 
Blessed said:
I am obsessed with butter. I used to buy only margarine. I bought some butter that was on sale and the world of toast changed. I am addicted, I buy both, salted and unsalted for cooking and baking. I have started to buy margarine again for some things as butter prices have gone through the roof. I only buy butter when it is on a good sale. I will stock up and put it in the freezer. Pray for me, I don't think you can go to rehab for butter addiction.
Click to expand...
Me too. I loved Kerrygold for a while but it's too expensive. I like Lurpak too but again same. Now I buy Tesco salted butter and unsalted for baking. I use Stork for baking sponges though.
 
All four of us buttered the same way, making certain that corners could be picked up without butter fingers 😂 for toasts!

Sandwiches, well that was another story altogether. I introduced him to a full line of sandwiches with more than plain bread and gammon. Butter, condiments, meat, lettuce and cheese. Having made sandwich party trays for my parents' groups. The buttering on these had to be just so.

So, these days, I butter blindly, it's just automatic! 🤣🤣🤣and occasionally on my toasts, I do get butterfingered...
 
Bella said:
If the way I butter toast doesn't meet with your approval, there's a simple solution, butter your own darn toast! 🤨 That said, I've been to ald I'm an excellent butterer, lol. 😊
Click to expand...
Same here... unless I worked in a restaurant where I'd have to suck it up and smile at complaints, I'd say "your legs aren't broken, get a knife and butter it yourself" if it would be someone in the house complaining.
 
So this is an opportunity to ask the question about toast habits in other countries which, I admit, puzzle me (but for which I'm sure there's a logical explanation)

Some countries serve toast on a rack, un-buttered, and it's buttered at the table. My question: is this a more refined way to eat toast? Cold butter on cooling toast doesn't appeal to me as much as toast that's buttered while warm. Or maybe the toast is left unbuttered? Inquiring minds want to know ;-)
 
Rose65 said:
I keep getting complaints that the toast or sandwich is not buttered to the edges satisfactorily.
Now with toast you are on a deadline in my view, before it goes cold?
Click to expand...
Complaints? Are you working in a restaurant or nursing home?

I agree, there's a "deadline" to get the butter spread before the toast cools off. :)
 
If you live where the nights are cold, or if you have to store butter in the fridge (e.g., because of vermin), you'll have hard butter in the mornings.

You can use this kind of cheese slicer to shave off thin slices of cold butter. When it hits the hot toast, it will melt a bit and become more spreadable.
images (2).jpeg
Doesn't work for bread though, unless you like intact slabs of butter. :)
 
Real butter, using the minimum possible. No overlapping butter on the edges. Maybe that’s part of the reason I don’t always eat the dark crust.

When I was 30 a woman at an event where we were helping scolded me about not going to the edges. She grabbed the slices to slather on a whole lot of butter. I didn’t tell her how these excess calories were adding up on her body. I’m still thrifty.

In a restaurant, they put the excess butter into a bowl that is near a warm area so it’s extra soft to spread fast. If it’s really melted, they can use a pastry brush.
 
CinnamonSugar said:
So this is an opportunity to ask the question about toast habits in other countries which, I admit, puzzle me (but for which I'm sure there's a logical explanation)

Some countries serve toast on a rack, un-buttered, and it's buttered at the table. My question: is this a more refined way to eat toast? Cold butter on cooling toast doesn't appeal to me as much as toast that's buttered while warm. Or maybe the toast is left unbuttered? Inquiring minds want to know ;-)
Click to expand...
Here these links might interest you dear @CinnamonSugar
https://en.m.wikipedia.org/wiki/Toast_(food)
https://www.toastmasters.org/Magazine/Articles/The-History-of-Toasting

Sorry, I'm one that searches multiple subjects to have an answer whenever someone asks. Good reading. Toast and maple butter, with jam or preserves, or when I'll with a glass of tomato juice to dip soldiers in and clear a sore throat 👍
 
Butter is cut in 1/4 pound squares and left in a covered butter dish on the counter. (If someone forgot to refill the dish then a gentle 7 seconds in the microwave does the trick). As soon as toast (very brown) pops up from the toaster it is buttered to the edges and if a little? extra gets left on the toast - all the better. Adding jam or honey after buttering will enhance the taste even more. I cannot imagine toast being brought to a table without being buttered!
 
CinnamonSugar said:
So this is an opportunity to ask the question about toast habits in other countries which, I admit, puzzle me (but for which I'm sure there's a logical explanation)

Some countries serve toast on a rack, un-buttered, and it's buttered at the table. My question: is this a more refined way to eat toast? Cold butter on cooling toast doesn't appeal to me as much as toast that's buttered while warm. Or maybe the toast is left unbuttered? Inquiring minds want to know ;-)
Click to expand...
So sorry @CinnamonSugar my second link was the wrong one. I thought I'd copied the correct one. My superbad 🤣🤣🤣 Heres the correct one:
https://www.hagley.org/librarynews/history-making-toast
 

You must log in or register to reply here.

Back
Top