/ck/ - Food & Cooking

shred it with a cheese grater

either shave razor thin curls of cold butter onto very hot toast, or microwave the butter for a few seconds

>>12031417
you leave it on the counter like a good Frenchman

>>12031417
place the butter between your ballsack and thigh to warm it up while your bread toasts.

It's also how they flavor some turkeys.

throw a lil in the mic

>>12031417
>cold, unspreadable brick.
Most european butter, like plugra, or even land o lakes euro style, has a touch more butterfat % and is quite spreadable even when it is cold. You can microwave butter right on the butter plate for half power like 10 seconds and it doesn't melt, just loses the chill out of it as if it were on the counter 30 minutes. Play around with your own microwave to play with times. Try just microwaving two pats of butter, and putting the sticks back in the fridge. Or you can buy whipped butter, which has air, so that when it does hit your hot toast it melts quicker and can be spread about around.

There are some fancy knives that sort of scrape and curl up the butter if you don't mind dragging your knife across the whole slab.

If you want even more delicious butter, try to find the word cultured on the label.

Take a bite of toast and then a bite of butter from the stick.

>>12031417
>irish butter
>flip package
>read the small print
>made in poland

>>12031448
ok boomer, nobody is looking to get typhoid

>>12031417
Your just leave out the butter in a butter dish so it stays soft, and use it all before it gets way too oxidized

guys im an Amerigan, not some European so i have no idea what a butter dish is

this issue last struck me when i was trying to make a european dish actually known as Soldiers to dip in soft boiled eggs... dont even get me started on that other piece of european hardware known as an "egg cup?"

point is i fucked up horribly on the cooking but it still turned out ok, it does seem like humanity will still struggle to butter toast with our current technology but i'm personally going to try and master the art

>>12031637
A butter dish is just a plate with a lid that you keep unrefrigerated butter in. If you cook / use butter frequently enough, you'll get through a package usually in 1-3 weeks. It's an increased risk of disease of course, but if your house is not too hot it'll be fine and much easier to spread.

>>12031448
>microwave it in a stone dish
Ok retard

>>12031664
Based

>>12031508
based

>>12031443
I thought I was the only one. Shredded butter is enlightenment.

>>12031417
warm it up in your mouth first

>>12031508
Based

I leave the butter on a counter inside a covered butter dish and I've never had it go bad once

>>12031417
Um just put a stick of butter in a butter dish on the counter?

>>12031417
I store my butter in the cupboard a day before toast day.

>>12031508
kek. Are you this woman?

>>12031508
I do this with food and sauces sometimes.

>>12032017
>they still put mayo on it

>>12031417
It’s perfectly OK to not store your butter in the fridge. Leave it out on the counter in a container And it will always be soft and spreadable

>>12031417
I just cut off thin slabs of butter and place it on my bread, why even bother spreading?

>>12032017
Butter burgers are cheating. You have to use butter for added fat, it means the burger meat doesn't have enough fat on its own. Also, butter fat and beef fat taste completely different.

the fuck? You keep your butter out on the counter or in one of those fancy fridge compartments that keeps it at room temperature. It's literally salt + fat, it's not going to go off. The worst that'll happen is that it'll taste a bit rancid after a while but as long as you don't leave it somewhere hot or in direct sunlight it'll be fine.

If you do need to spread cold butter, shave off thin slices, lay on top of your warm toast and it'll soften in 10 seconds enough for you to spread it

>>12031417
Just cut off as much as you think you'll need and microwave it for like 15 seconds. wa la.

>>12032065
>It's literally salt + fat
What the fuck are you talking about, why would there be salt in butter?

>>12032071
Where I come from, butter is salted unless it is specifically marked as unsalted. Salt was added to butter to keep it preserved before the days of refrigeration.

>not being a huge pleb for convenience
It's like this isn't a fast food board

>>12031417
why tha fuck is your butter cold? leave a stick at room temperature in a butter dish. you'll go through it long before it spoils

>>12031508
Based

>>12032095
Huh, really.
I've never seen salted butter sold in my life, personally, so even the idea really confused me. Doesn't it screw with the taste?

>>12032153
where I live all butter is salted, unless specifically labeled as unsalted

you are indeed supposed to leave some out in a dish

>>12031637

i am a rural american and have always had a butter dish

>>12032153
Really? I thought it was the same everywhere. where do you live, out of interest?

As for the taste, i dunno, butter has always been salted for me, unsalted butter tastes strangely bland, just like plain fat. It's only used in cooking sweet dishes or if you don't want to add even more salt to something. I had a housemate who used to buy it all the time and I'd go to put some on my toast and it would taste weird.

>>12032183
I'm from Russia.
The packages always say "Sweet cream unsalted butter" but since I've never seen any salted butter I always thought it was a legal thing or something.

>>12032194
huh, interesting. in Australia, and I think all english speaking countries it's salted unless specified. Might be something to do with the warmer climate needing extra preservation?

>>12031508
Baste

>>12032228
Salt is put in butter to prevent bacteria forming so it keeps longer.
In Australia at least now, almost all butter has salted or unsalted on the packaging AND everything has nutritional information so it's very simple to see if something that isn't labelled (which as you say usually means salted) if it has any salt or not.
Also, we use margarine, canola oil or olive oil spreads more than butter for things like toast, sandwiches etc. Most people only use butter for cooking. If you leave it out it'll melt, and if you leave it in the fridge it won't be spreadable.

Am I the only one who likes my toast dry? Butter just gets in the way of that hot bread.

>>12032413
There is nothing like a good beef stew with some fresh bread and some kerrygold. Sorry m8

I use sharp knife to cut wafer thin slices of butter. The toast does the rest.

>>12032194
In the anglosphere at least unsalted butter is used for baking and some cooking, but salted butter is the standard fare.

>>12032358
For spreading you can keep it in the butter conditioner in your fridge (do other places even have this, a small compartment that's warmer than the rest of the fridge) or keep a little out of the fridge in a dish, or chuck some briefly in the microwave if you are caught out, or these days you can buy some butter that is double or triple churned and a lot softer.

>>12032413
And I'll have 4 fried chickens and a coke

>>12032017
literally involuntarily squeezed up my body like I'm going to catch something

>>12031417
microwave your knife before cutting, it may spark a little but it gets the job done as long as the handle is still attached

It's cheese in the picture, but ignore that. 2 strips should be enough for a standard size piece of toast, and they'll melt almost instantly.

>>12031531
underrated

>putting the butter in the fridge

>>12031417
Cut butter into sticks, let one sit on the counter for up to two weeks and replace with fresh one from the refregiator. Unsalted butter doen't go bad for days and weeks.

>>12031443
>shred it with a cheese grater

>>12032183
Whole of europe doesn't salt their butter. It's only a colonial thing. Just like measuring weight with cups instead of proper scales.

>>12032063
I second this.
Also I like the taste of cold butter more.

>>12033294
Cold thick butter on fresh sourdough bread is peak patrician taste. Add a slap of roasted meat on top and you got yourself the real Ambrosia.

>>12031417
place the butter in your anus to warm it up while your bread toasts.

It's also how they flavor some turkeys.

>>12031443
this is grate idea!

it usually gets too chilly in our kitchen during the winter for butter to stay soft

Don't you have a single warm room inside your home to store your butter?

Keep it out of the fridge ya dingus

>>12031417
By having a brain between my ears and taking the butter out of the fridge on time.

>>12031417
if the toast is hot just spread it like a glue stick

>>12033322
I bake sourdough bread every week and usually eat it with straight out of the fridge butter. Don’t even need the meat.

>>12031417
Use a toaster oven and put the butter on top at the very end until it's just melted enough

>>12033573
You don't need it, and it tastes perfect without but with it, you have a peak performance meal.

>>12031417
Just wait for about 10-20 minutes and it will become softer.

>>12032358
>most people only use butter for cooking
Really? I'm from qld and nobody I know actually eats margarine or any other butter substitutes

>>12033584
Gonna try it once I have some pork/beef roast leftovers. Because what I do when I have some on hand I spread mustard with horseradish on sourdough, slices of meat on top, pickle on the side and I am one happy faggot.

>>12033594
Pulled pork with a bit of gravy in it, maybe even some red cabbage with apples in it (Apfel-Rotkohl) or Kautsalat. All those intense but perfectly matching tastes combine to a real delight.

>>12033614
I guess Krautsalat is most popular with pulled pork. I would even eat it with sauerkraut. You Germans (or Austrians) know how to eat good.

>>12033626
Sauerkraut might be a little too sourer. Maybe a slightly lighter version (less cream in it) of Cole Saw might go well with it.

But if you have some Sauerkraut on hand, try trying some minced meet with onions, maybe even a little bit of bacon bits in it, season with peper and paprica, combine and let the sauerkraut warm up in the pan with it. Also goes well with bread and butter.

>>12033639
Depends how fermented it is but in the early stages it is just about right.
Sounds good but the bacon will make it maybe too greasy.

>>12033650
>too greasy
No such thing, Freund.

>>12031417
>microwave a stick for 10 seconds
>inevitably end up with a half-melted pool of butter
>toast already gone cold
>eat over-buttered cold toast
>cry

Leave a stick out in a butter dish all the time, you'll eat it long before it goes rancid. But if you aren't going through a stick of butter a week, are you even living?

>>12031554
Butter can be left at temperatures below 70 degrees can last well over a week

>>12031448
this is an air tight container meant to store a small quantity of butter at room temperature.
and is your solution >>12031417

>>12033660
When you have beer and some good kräuter likör with it, I am all in.