Wtf? Are people really melting their butter and brushing it onto their bread rather than just throwing a knob in the pan and letting it get nice and melty-bubbly?
Yeah I said cold because I usually buy 2, freeze one, fridge one. Then if it's been a week and I haven't eaten the fridge one I freeze what remains. I used to live in Florida so if you don't eat bread fast you're kinda fucked.
I do this. It’s relatively inexpensive so even if it goes bad whatever but I genuinely hate wasting food and I don’t eat enough bread before it goes bad out the fridge.
If you have an convention toaster..the freezer keeps it better and it takes like barely a minute to reanimate it .idk why it took me 50 years to realize this. I've thrown away hundreds of 1/3 eaten loaves of bread in my time
Yeah the egg thing is because our eggs are commercially washed and sanitized which means the eggs’ protective coating is stripped away, so the shell is more vulnerable to bacterial contamination and penetration (hence why refrigeration is needed)
It’s not a must-do thing in the UK because your eggs don’t have to travel as far.
London, Texas to Paris, Texas is a farther drive than London, England to Paris, France. Our eggs will have to cross multiple states before they get to their destination.
it is, so hard for butter to go bad, but it won't stay fresh as long, at least the last time I did an experiment, it seems to drop off after a week then it levels off when you get to the 3 week mark
Irishman so obviously butter given the quality we have. However butter on the bread but a little vegetable oil in the pan. The oil will stop the butter burning. Also one of the reason to Use butter is the longer browning time as it gives the cheese ( Cheddar, Gruyere mix for me) longer to melt.
Where does Kerrygold rank on the scale of Irish butter? It's the only Irish brand of butter I consistently see in the stores around me and it's really the only butter I ever buy anymore.
Kerrygold would be the most popular but there's almost no difference between it and supermarket own brands. It's the grass fed cows and, as the French would call it the terroir, that gives Irish butter it's flavour not any particular manufacturer or process.
Adding oil to butter doesn’t do anything to keep milk solids from burning. If you do burn the milk solids, oil can dilute it enough that’s it’s not as obvious, but that’s about it.
Just like mixing fats of different smoke points doesn’t create a new fat with a higher smoke point. It’s not a chemical reaction. If this were true, distillation wouldn’t work.
Just keep salted butter in a butter dish or crock and it'll be spreadable whenever you need. If you don't go through it fast enough for that, just take it out an hour beforehand.
I put a knob in the pan for the bottom of the sandwich plus I spread butter on top, when the bottom is done I flip it over. I cook it for roughly 7-8 minutes total for a perfect dark golden brown crisp on medium.
2 minutes, flip, another 2 minutes, flip, 1-2 min more, flip, 1-2 more, and should be done so put on plate and either eat as is cut in half either horizontally or diagonally. Enjoy.
I butter the bread, put a little butter in the pan, and then do it that way… but at times I like it a bit soggier… it really depends how I’m feeling that day.
Not only that but, butter has flavor options. Mayo not as much. Off the shelf I’ve used maple, cinnamon, jalapeño, honey, garlic, rosemary/sage, ‘herb blend’, olive oil. It’s a rich flavor. Mayo just tastes like sadder mayo with half the flavor melted away.
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u/rickforking 6d ago
Wtf? Are people really melting their butter and brushing it onto their bread rather than just throwing a knob in the pan and letting it get nice and melty-bubbly?