I refrigerate my butter and don’t make toast very often. When I do make toast, I cut off the appropriate amount of butter and place it on the warm toast and let it sit to acclimate. After a moment, I spread it with a knife.
No, the spread is not amazing and creamy. It is still a little cold and chunky. But I don’t care leaving your butter out is weird.
Salted can be left out but not unsalted. I buy salted anyway, and it comes 4 bars to a pack, so I’ll take out a bar, cut it in half, put half back in the fridge and leave half in a butter dish, replace as needed.
I don’t really eat toast. If it’s on popcorn I’ll melt it then pour it on, but that makes the popcorn soggy. I need to find a better solution for popcorn tbh
I leave butter out. I try to limit it to a week, and usually succeed since I cook with it now. I’ve seen it turn color and taste after a couple weeks but it’s still edible and never made me sick
My brother refrigerates and claims that if you make thin slices it gets soft pretty quickly. I’ve also seen YouTube claims to that, but I must not be patient enough
Since we’re on the topic: do people refrigerate their butter? Those who do, what’s your process for getting it on toast smoothly?
I refrigerate my butter and don’t make toast very often. When I do make toast, I cut off the appropriate amount of butter and place it on the warm toast and let it sit to acclimate. After a moment, I spread it with a knife.
No, the spread is not amazing and creamy. It is still a little cold and chunky. But I don’t care leaving your butter out is weird.
Join the butter dish supremacy. I promise, you’ll like your life more
Also use the salted butter to leave out. It keeps better and tastes better too.
A type 1 phaser set to the lowest stun setting will melt butter patties if you just flash it on and off quickly.
Butter is tasty but annoying, so I switched to those butter-vegetable oil hybrids.
They taste a bit like butter but spread like margarine.
Salted can be left out but not unsalted. I buy salted anyway, and it comes 4 bars to a pack, so I’ll take out a bar, cut it in half, put half back in the fridge and leave half in a butter dish, replace as needed.
We just plonk it in the microwave till it slightly melts.
If I’m desperate I’ll microwave it on 20% for 20 seconds or so. But these days I always leave a bit out.
Salted butter stays good for longer when unrefrigerated
I don’t really eat toast. If it’s on popcorn I’ll melt it then pour it on, but that makes the popcorn soggy. I need to find a better solution for popcorn tbh
I leave butter out. I try to limit it to a week, and usually succeed since I cook with it now. I’ve seen it turn color and taste after a couple weeks but it’s still edible and never made me sick
My brother refrigerates and claims that if you make thin slices it gets soft pretty quickly. I’ve also seen YouTube claims to that, but I must not be patient enough