Butter hacks needed

>want buttered toast
>go to get butter from fridge
>can't easily apply butter to toast because it is frozen
>have to slice extremely thinly and wait for the heat from the toast to melt it enough so that it can be spread evenly
There has got to be a better way!

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  1. 2 months ago
    Anonymous

    Get an Italian or French bread then add garlic then you can make garlic bread.

  2. 2 months ago
    Anonymous

    There is, use a cheese grater

    • 2 months ago
      Anonymous

      zamn I never thought of that, I will try it now.

    • 2 months ago
      Anonymous

      But then that would be a butter grater

    • 2 months ago
      Anonymous

      also great for making biscuits

    • 2 months ago
      Anonymous

      Was gonna suggest this.

      https://i.imgur.com/tNG5h7L.jpg

      >want buttered toast
      >go to get butter from fridge
      >can't easily apply butter to toast because it is frozen
      >have to slice extremely thinly and wait for the heat from the toast to melt it enough so that it can be spread evenly
      There has got to be a better way!

      I have a crank model. I just cut a knob off butter and put it in the grater and literally five seconds of cranking yields perfectly soft, spreadable butter.

      • 2 months ago
        Anonymous

        crank model?

        • 1 month ago
          Anonymous

          You can crank THIS model *grabs crotch*

          • 1 month ago
            Anonymous

            ooooh the Parmesan grater, good idea

            • 1 month ago
              Anonymous

              Welcome. Also, going back to the
              >slice extremely thinly
              bit from the OP, I use a vegetable peeler to do that when I want shaves or curls (go down the length of the stick for those) for aesthetics. Otherwise it's grater all day.

    • 1 month ago
      Anonymous

      boil some water in a pot then drain the water put the hot pot over the butter for a few minutes until it softens, microwave it whatever

      Just dip your knife in some hot water before cutting into the butter.

      • 1 month ago
        Anonymous

        Now my butter's wet : (

        • 1 month ago
          Anonymous

          Just stick your knife in the toaster to warm it up/

          • 1 month ago
            Anonymous

            Now I'm dead. And hungry. And that is not a very good combination. : (

            • 1 month ago
              Anonymous

              they sell butter knives with curling rings on them to spread cold butter. they also just sell butter curlers.

              • 1 month ago
                Anonymous

                Or you could just leave the butter on the counter like a sane person.

              • 1 month ago
                Anonymous

                doesn't help in winter months, it'll still be hard on the counter

              • 1 month ago
                Anonymous

                Put the butter dish on top of the fridge in the winter

              • 1 month ago
                Anonymous

                I might try the top of the coffee pot since it's one of those models that keeps water hot 24/7

                Do you not have central heating in your home?

                my house is over 100 years old and has hot water radiators

              • 1 month ago
                Anonymous

                Do you not have central heating in your home?

  3. 2 months ago
    Anonymous

    Buy a case of these and leave 5-6 out at a time to keep warm and fridge the rest wala

    • 1 month ago
      Anonymous

      Isn't something like this not worth it? Much of the cost is the tiny plastic containers the butter is housed in.

    • 1 month ago
      Anonymous

      Voila, you ignorant moron

  4. 2 months ago
    Anonymous

    boil some water in a pot then drain the water put the hot pot over the butter for a few minutes until it softens, microwave it whatever

  5. 2 months ago
    Anonymous

    > doesn’t know about butter house

    • 2 months ago
      Anonymous

      Won't it go bad though? I thought it needs to stay in the fridge like all other dairy products.

      • 2 months ago
        Anonymous

        Depends on how much you use butter. I have 6 people in my family so 1 stick of butter in butter house doesn't last very long.

      • 2 months ago
        Anonymous

        Salted butter keeps better on the counter than unsalted, also don't be a slob and leave crumbs from the butter knife on the block of butter and you'll be fine.

      • 1 month ago
        Anonymous

        It lasts like two weeks easy.

      • 1 month ago
        Anonymous

        Australian here. During winter we leave the butter out. In summer we put it in the fridge only because it melts.

        • 1 month ago
          Anonymous

          die in a bush fire c**t

      • 1 month ago
        Anonymous

        I just used butter that's been sitting on my counter in a butter dish for a month. It was fine.

      • 1 month ago
        Anonymous

        It's fine as long as you keep it covered because the bacteria won't be able to get in

      • 1 month ago
        Anonymous

        butter was invented to make dairy shelf stable, century's before we had refrigerators

    • 1 month ago
      Anonymous

      https://i.imgur.com/rM8474w.jpg

      > butter house lives on the counter
      > butter house always has soft spreadable butter

      https://i.imgur.com/sXUoMs2.jpg

      > butter does not need to be refrigerated in a safe butter house

      >butter house
      kek

  6. 2 months ago
    Anonymous

    > butter house lives on the counter
    > butter house always has soft spreadable butter

    • 2 months ago
      Anonymous

      https://i.imgur.com/sXUoMs2.jpg

      > butter does not need to be refrigerated in a safe butter house

      I don't trust those fricking things

      • 1 month ago
        Anonymous
      • 1 month ago
        Anonymous

        Just find a trusthworthy operator to handle the butter bell and you will be fine.
        All butter bell incidents have been because human error.

      • 1 month ago
        Anonymous

        >smooth and spreadable, every time

  7. 2 months ago
    Anonymous

    > butter does not need to be refrigerated in a safe butter house

    • 1 month ago
      Anonymous

      as long as it's salted butter, or so they used to say. the new, 'updated suggestion' is not to leave any butter on the counter at all
      they truly want us all living in hell

      • 1 month ago
        Anonymous

        Frick them, I've been doing it my entire life, sure I'm moronic but I've probably managed to outlive 90% of my genetic line and I like my butter soft

        • 1 month ago
          Anonymous

          Dafuq Bill Macy movie is that?

          • 1 month ago
            Anonymous
            • 1 month ago
              Anonymous

              Will watch.

            • 1 month ago
              Anonymous

              My cousin is in that picture. : )

            • 1 month ago
              Anonymous

              I haven't thought about this movie since high school. thank you for posting it

      • 1 month ago
        Anonymous

        I mean I remember taking a food safe course and it was heavily drilled into us to not keep food out, that isn't meant to be consumed shortly, in the 5-60 celcius range. Why would butter be an exception?

        • 1 month ago
          Anonymous

          butter can be left out for days or even weeks. the only reason to cover it is to keep dust off or flys.

        • 1 month ago
          Anonymous

          Food safety standards are intended for businesses and they're made ridiculously strict in order to remove all possible margin of error for maximum public safety. Very little of it actually applies in the home to the degree it does in health codes for businesses because the health codes are so insanely overly cautious. For example, did you know that if frozen food is left outside the freezer in a grocery store for 30 minutes it must be thrown away? And yet when you take that frozen food and put it in your cart, walk around the store for 20 minutes, wait in the check-out line another 5-10 minutes, and take 10-20 minutes (or more, depending on traffic) to drive home you have no problem putting it in your freezer and eating it later despite the fact that the store workers would have been forced to throw it out after it stayed out HALF that amount of time.

          tl;dr - Government food safety regulations are good for keeping the general population safe, but do not map to real-world individual scenarios in many cases. It's perfectly safe to leave butter out, especially if you cover it.

          • 1 month ago
            Anonymous

            >For example, did you know that if frozen food is left outside the freezer in a grocery store for 30 minutes it must be thrown away
            kekkus maximus
            t.grocery store worker

            • 1 month ago
              Anonymous

              Those are the rules, whether you follow them or not. My point is the rules are moronic.

      • 1 month ago
        Anonymous

        My house is always 60 degrees F, and my kitchen is at least 58°F. I could keep pizza out and it wouldn't go bad. All these moronic suggestions don't take into account that not everybody's home is this unspecified "room temperature".

    • 1 month ago
      Anonymous

      It's 30 degrees celsius. Not keeping butter on the counter

  8. 2 months ago
    Anonymous

    Butter is good at room temperature for at least 3-4 weeks.

  9. 2 months ago
    Anonymous

    Microwave the butter in a bowl for ten seconds

    • 1 month ago
      Anonymous

      that's too complicated

  10. 2 months ago
    Anonymous

    If you have autism try using butter crock.
    Alternatively just do what I do and hold a butter knife over stove fire for a few seconds

    • 1 month ago
      Anonymous

      Best option but it barely holds any butter at all, I have to refill it constantly
      I just leave the shit on the counter now if I run out of ghee

    • 1 month ago
      Anonymous

      These are lame. The original problem was that the butter was too hard straight outta the fridge. With these, you first have to get it to soften. Once softened, you mash it into the upside-down cup. The whole point was that the butter wasn't soft enough to spread, so once it's soft enough to cup, it's soft enough to spread so these are a waste.

      • 1 month ago
        Anonymous

        >original problem was that the butter was too hard straight outta the fridge

        that's not the problem it's meant to solve, the problem is that unfridged butter spoils, this creates an airtight storage that allows it to be soft while not spoiling for longer

        that makes butter moldy.

        air makes butter moldy

    • 1 month ago
      Anonymous

      that makes butter moldy.

  11. 1 month ago
    Anonymous

    Cheese slicer, place resulting sheets of butter on bread, wash your hands with warm water and gently hold the sandwich butter-first for half a minute. Enjoy.

  12. 1 month ago
    Anonymous

    Maybe don't freeze the butter like a moron

  13. 1 month ago
    Anonymous

    buy a cheese crock

  14. 1 month ago
    Anonymous

    heat your knife up on the stove then slice the butter.

  15. 1 month ago
    Anonymous

    heat your knife

  16. 1 month ago
    Anonymous

    You can also let your butter get to room temp and do this yourself.

  17. 1 month ago
    Anonymous

    I just keep my Amish rolled butter in my cupboard
    works just fine

  18. 1 month ago
    Anonymous

    Why hello there
    What if you could just... slice the butter into slices? And then lay them directly on the toast?

  19. 1 month ago
    Anonymous

    Butter? I hardly know her!

  20. 1 month ago
    Anonymous

    you're not supposed to slice the butter, you shave it by scraping the knife along the top

  21. 1 month ago
    Anonymous

    Why wouldn't you just rub the butter in a hot pan to melt it and then add the bread to toast it? What a stupid fricking Black person you are.

    • 1 month ago
      Anonymous

      This is the superior toast making method, the bread is cooked with the brother giving it that classic subtle fried flavor like grandma makes

  22. 1 month ago
    Anonymous

    if you have a flat top just get one of these

    • 1 month ago
      Anonymous

      >fire up flat top
      >wait 10 minutes for it to get hot.
      >5 more minutes for butter wheel to get hot
      >butter toast
      >cook toast, butter side down first
      >turn off and clean flat top
      Might be a bit much for brekkie at home.

    • 1 month ago
      Anonymous

      cooklet here, what is this?

      • 1 month ago
        Anonymous

        goytool

        • 1 month ago
          Anonymous

          ? I typed that into google and it did not elucidate

          • 1 month ago
            Anonymous

            It's a butter wheel. You put it on a flat top with butter in the bottom and then roll your bread or buns on it to butter them before toasting. Wa la

      • 1 month ago
        Anonymous

        It's a butter wheel

  23. 1 month ago
    Anonymous

    Just put a 1/2 tablespoon slice in the microwave for 10 secs, should be long enough to soften but not melt.

  24. 1 month ago
    Anonymous

    I just realized that I should have said:
    >There has got to be a butter way!
    just how pathetic am I

  25. 1 month ago
    Anonymous

    hack: don't eat bread

  26. 1 month ago
    Anonymous

    Just let it thaw for a bit.
    >have to predict 3 hours in advance when you want 1 slice of buttered toast

  27. 1 month ago
    Anonymous

    Believe it or not you can leave butter unrefrigerated for serval weeks as long as you keep it covered.

    • 1 month ago
      Anonymous

      butter can be left out for days or even weeks. the only reason to cover it is to keep dust off or flys.

      Keeping your butter at room temp is some soul food brown people shit. Stop being so fricking nasty. You don't store milk and cheese and cream at room temp.

      • 1 month ago
        Anonymous

        >You don't store milk and cheese and cream at room temp.
        sure i do

      • 1 month ago
        Anonymous

        Kys dumbfrick. Butter is fine left out. Don't be a paranoid moron.

      • 1 month ago
        Anonymous

        >You don't store milk and cheese and cream at room temp
        and nobody has suggested you should you absolute shitrocket. however butter is fine. believe me or don't, I couldn't give a single frick either way.

      • 1 month ago
        Anonymous

        You think the same people who wash their chicken would leave butter out on the counter? Besides that, what do you think people did with butter and cheese before refrigeration? Try it and you'll see. It'll keep at the very least for a week unless your home is miserably hot.

        • 1 month ago
          Anonymous

          you frickers realize we've had dairy products a whole lot longer than we've had refrigeration right?

          >using a toilet?! Preposterous, people lived for thousands of years without one sirs!
          Your fricking logic. Besides, refrigeration is older than you think. Most farmers kept their food in the cellar. Not to mention that there was no need for storage in the first place as people drew their dairy products from their own cattle or bought it from nearby vendors.

          • 1 month ago
            Anonymous

            And?

          • 1 month ago
            Anonymous

            that's not refrigeration, refrigeration requires the actual removal or heat, not using a naturally cool location, also you know another thing they did to make milk last longer without spoiling? They turned it into butter and cheese

      • 1 month ago
        Anonymous

        you frickers realize we've had dairy products a whole lot longer than we've had refrigeration right?

        • 1 month ago
          Anonymous

          There is "first world problems".
          There is "first world privilege"
          This is first world c**tishness

      • 1 month ago
        Anonymous

        >You don't store milk and cheese and cream at room temp.
        Raw milk and cream can be left at room temp for a number of hours. They won't spoil, but they will progressively sour. That was, in fact, the old way of separating cream before centrifuges came along: the milk was left out in shallow pans overnight and the cream would be skimmed off the top. You can't do this with pasteurized products because tbey lack the "good" lactic-acid-producing bacteria that keep the putrefying bacteria in check.

        Cheese is tricky for a lot of reasons. Ideally, many types should be kept not in the refrigerator (which is really too cold), but a cold pantry. Most people don't have one of those anymore, and the refrigerator will definitely give longer life that leaving it covered on the counter.

        Butter keeps fine for days at room temp because it's nearly 100% fat. Just keep it out of direct sunlight.

        • 1 month ago
          Anonymous

          Bacteria can't really grow in fat. Pemmican is a survival food that can last for literal years, and the reason is because it's made from mostly fat and dried out meat mixed together. The fat seals and protects the meat. The worst thing that can happen to fat is that it goes rancid, but that's only specific kinds of fat, and the saturated animal fat in butter is particularly stable and resistant to oxidation and other forms of break down that we call rancid.

          • 1 month ago
            Anonymous

            That's more true of clarified butter and ghee. Ordinary butter still has some milk solids in it and can go off if you abuse it (such as by leaving it in the hot sun all day). It's still fine to leave it out at normal room temps, though.

    • 1 month ago
      Anonymous

      Maybe in your igloo but for us who live close to the tropics.

  28. 1 month ago
    Anonymous

    >There has got to be a better way!
    yes, leave your butter out all the time.

    no it won't go bad, no it won't go rancid, not it won't give you food poisoning. I've been doing it for about 30 years now.

  29. 1 month ago
    Anonymous

    Put a stick of butter in a tupperware bowl or buy a butter dish and leave it on the counter. You do not need one with water. It's not necessary. I always have a stick of butter on the counter so I always have soft butter to spread on my bread.

  30. 1 month ago
    Anonymous

    I find that grass fed butter is far softer than regular butter

    • 1 month ago
      Anonymous

      that means its cut with vegetable oil

  31. 1 month ago
    Anonymous

    Only pasteurized dairy spoils. If it's made from raw milk then you can leave it out at room temp.

  32. 1 month ago
    Anonymous

    Ever have a real butterburger? And I don't mean Culver's.

    Pic is from Solly's Grille in Milwaukee

    • 1 month ago
      Anonymous

      Can I get it lettuce-wrapped? Need to fit it into my macros.

  33. 1 month ago
    Anonymous

    OP, just stick a chunk of butter to your knife then drag it across the hot bread. Let it melt as you rub. Works every time

  34. 1 month ago
    Anonymous

    Microwave how much you want to use in a bowl for 20 secs then use a brush to apply to toast or bread.

  35. 1 month ago
    Anonymous

    I have a regular hot light bulb above my butter dish
    If it's cold and I want butter I turn the light on for a few minutes
    ez

  36. 1 month ago
    Anonymous

    Pre-butter toast and freeze it

    • 1 month ago
      Anonymous

      That's basically the frozen texas toast you can buy at the grocery store.

      • 1 month ago
        Anonymous

        looks good, just buy that and forget making an inferior version yourself, potentially stabbing yourself with a butter knife and slipping on butter someone left on the floor

  37. 1 month ago
    Anonymous

    >go to get butter from fridge
    Why isn't it on the counter in your covered butter dish? Did you forget to refill it when you used the last of the previous stick?

    • 1 month ago
      Anonymous

      I have two butter houses. When one is empty I put it in the dish washer to get clean, and get the backup butter house and put a fresh stick of butter in it. Sometimes I even get the new butter house ready a day before the old butter house is used up, so I have an uninterrupted stream of room temperature butter.

  38. 1 month ago
    Anonymous

    One solution in this scenario is to work the butter until it's spreadable. Put it in a heavy bowl and mash it with a spoon (a wooden spoon works best) until it's sufficiently soft. It only takes a minute or two and some elbow grease.

    I do this occasionally when someone finishes forgets to set another stock out before finishing (or nearly finishing) the butter on the dish, and in the winter when our kitchen is often cold enough that even the butter on the counter is too hard to easily spread.

  39. 1 month ago
    Anonymous

    >heat skillet or griddle
    >put butter on skillet or griddle and wait for it to melt
    >put raw toast into melted butter
    >let sit until cooked.
    >flip if desired

    • 1 month ago
      Anonymous

      >toast bread in toaster
      >put it in hot skillet with butter
      ?????
      Your toast is going to end up like charcoal doing that.

      • 1 month ago
        Anonymous

        No need to pretoast. Use raw toast and cook on skillet. Damn cooklets shitting up this board.

        • 1 month ago
          Anonymous

          Toast comes from a toaster. You're suggesting we pan fry toast and that's just going to overcook it.

          • 1 month ago
            Anonymous

            Pan fry raw toast, don't be dense.

            • 1 month ago
              Anonymous

              The most raw form of toast is from the toaster. It is not toast before that.

              • 1 month ago
                Anonymous

                >things that are cooked are raw
                ngmi

              • 1 month ago
                Anonymous

                Toast isn't cooked, it's created through transmutation. Bread is transmuted into toast through the alchemical process of toasting which occurs in a toaster.

              • 1 month ago
                Anonymous

                >tossed word salad
                There's a reason you don't get invited to parties or family holiday get-togethers.

              • 1 month ago
                Anonymous

                I know because they don't accept you as my gay lover. Frick 'em, we'll be alright on our own we don't need them.

              • 1 month ago
                Anonymous

                I'm sorry for your limited vocabulary and inability to understand basic science.

              • 1 month ago
                Anonymous

                And yet you're too stupid to make toast. What a time to be alive.

              • 1 month ago
                Anonymous

                I did it just to boost your self esteem. Glad it worked.

              • 1 month ago
                Anonymous

                >calling me stupid when you can't even understand the most basic alchemical concepts
                lol, okay

                I did it just to boost your self esteem. Glad it worked.

                Don't pretend to be other people, it's frowned upon.

              • 1 month ago
                Anonymous

                Don't mass reply redditor, it's frowned upon.

              • 1 month ago
                Anonymous

                >replying to two people in one post with unique responses to each one is "mass replying"
                Lurk more and come back when you're over 18.

              • 1 month ago
                Anonymous

                >replying to two people in one post is "mass replying."
                Lurk more and come back when you're not moronic.

  40. 1 month ago
    Anonymous

    [...]

    kek. but also kys britgay.

    • 1 month ago
      Anonymous

      now that is just rude

  41. 1 month ago
    Anonymous

    Chicken fat. Spreads easily out of the fridge, lower in saturated fat than butter, and tastes good, if not better than butter.

    • 1 month ago
      Anonymous

      Estrogenic

    • 1 month ago
      Anonymous

      >lower in saturated fat than butter
      That's not a good thing.

      • 1 month ago
        Anonymous

        t. gets all his information form youtube "experts"

  42. 1 month ago
    Anonymous

    Put your knife inside the toaster and wait for it to heat up before spreading
    But seriously, I hover my knife over the top of the toaster and that normally gets it hot enough to spread.

  43. 1 month ago
    Anonymous

    >not getting butter mortgage to get your butter a butter house

    • 1 month ago
      Anonymous

      need that butter house
      i need it now.

    • 1 month ago
      Anonymous

      >tfw butter house mortgage rates are stuck at 7%

      Guess we're sticking to renting a butter apartment

      • 1 month ago
        Anonymous

        The prices for the corresponding butter garage parking spaces are insane with those tho.

  44. 1 month ago
    Anonymous

    do it like my roommate
    >get a butter house
    >keep it in the fridge
    >nuke the entire house everytime you want a bit of butter

  45. 1 month ago
    Anonymous

    Just fricking leave it out

  46. 1 month ago
    Anonymous

    Stop eating bread

  47. 1 month ago
    Anonymous

    just leave the butter out, I have never had butter go bad before Ive finished the stick

  48. 1 month ago
    Anonymous

    Butterbros... any of you try this shit? Trying to decide whether it's worth it.
    >That'll be $21.99/lb + tip

  49. 1 month ago
    Anonymous

    >Okay now we're going to make sure we use unsalted butter here.
    >Next step is to salt the food as it bastes in the butter

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