posted
I'm looking for the best way to butter bread for toasting. I am looking for the technique which will allow:
1.) complete coverage of bread, inclouding pore surfaces 2.) with the least amount of real butter being used and 3.) the least amount of butter being wasted.
I've used butter-flavor sprays for hamburger rolls and then top-browned them in the toaster oven, and that's fine, but the sprays don't taste as good as butter for things like garlic toast.
What I'm going for is that very thin, buttery crispy layer on top of still-soft bread underneath with as few butter-calories added as possible.
I'm assuming melting the butter is necessary, but I can't get the same coverage using as little butter as the spray adds, even with a brush. I've used the dunk the surface of the roll in melted butter method, which is tasty but not calorie friendly.
posted
Use solid but room temperature butter, not refrigerated.
Toast the bread first, to slightly under your desired level of toastiness.
Use a knife to butter the toast with the slightly soft butter. . . just slide it over the top. The warm toast will cause the butter to melt and leave just a skim of butter on the bread.
Return toast to toaster and finish toasting, which will melt the butter into the pores and give you that last bit of crispiness with the butter on the bread.
This is mostly a guess, since I never butter my bread before toasting. Buttering afterwards allows for better coverage using less butter, but if you like something about the toasted-with-butter-on method I think this will work for you. I would never use melted butter and a brush, uses more butter than hot bread and soft butter with a knife. Posts: 7954 | Registered: Mar 2004
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posted
You can mix your softened butter 1:1 with corn or canola oil. Then keep this in the refrigerator. It is softer than pure butter, so a little bit spreads beautifully, but still has the delicious butter flavor.
Posts: 10397 | Registered: Jun 2005
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posted
Melt butter with a little garlic added. Then use a new paintbrush or a pastry brush to brush it on the bread. Toast. Voila!
Posts: 1319 | Registered: Jul 2005
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posted
I would think that the spray mechanism in the spray bottle would get very hard to clean and the butter remains could become rancid, no?
Posts: 10397 | Registered: Jun 2005
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posted
I agree with ElJay. BTW, there are containers out there called 'butter bells' which use a small amount of water to form an airtight seal, allowing you to keep butter at room temperature (i.e., soft) for a few weeks.
Posts: 326 | Registered: Aug 2005
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posted
I've used a spray bottle with melted butter. Works well. I highly recommend it. I don't keep it in the fridge, and just nuke it for 5 seconds when I need to use it. Dishwasher cleans the container when I need to clean it.
Posts: 862 | Registered: Oct 2003
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But I don't get it--she says it has a lot less flavor that way and that it is good for cooking. Why not just use oil or pam spray for cooking, then? And if it is tasteless it doesn't sound that good for toast.
I recently switched from margarine to butter and the hardness was driving me crazy so I just took it out. It's much easier to use, now. My plan is to leave it out and see how long it stays edible.
Posts: 1014 | Registered: Jul 2005
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posted
I used to clarified butter on a regular basis, and I have to disagree with her about the tastelessness of it. It maintains the butter flavor. It is much better for cooking, since it doesn't burn like regular butter.
Since my cooking time has decreased in the past few years, I don't usually bother to clarify butter unless it's absolutely necessary.
You could use oil, but for certain sauces the texture and flavor wouldn't be right.
Posts: 862 | Registered: Oct 2003
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posted
It's not tasteless, it tastes more like unsalted butter, salt is one of the main things you lose. My mom was originally a Family and Consumer Arts education major, and I did 8 years of 4-H baking.
Posts: 5362 | Registered: Apr 2004
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posted
Butter, when left out, goes moldy and... strange if not consumed fast enough. I'm one of those who evidently doesn't consume it fast enough.
When I had butter kicking around, I'd usually chop off a block equivalent to 1/4 cup and leave that at room temperature - that much I could consume quick enough to not go bad. Any more, and all bets were off.
Clarified butter can be had here by the litre jar on the same shelf with the oils. It's used in a lot of cooking, but not by us. It's used more for special occasions. And yeah, I agree, not tasteless.
Posts: 8355 | Registered: Apr 2003
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posted
I'm going to try all of these suggestions, including the clarified butter. If salt is lost, I can fix that easily enough. A spray bottle of butter sounds so yummy.
quote:Engineering-minded people should NOT be allowed to cook
What about engineering-minded lawyers? Posts: 26071 | Registered: Oct 2003
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