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One of my favorite simple pleasures in the morning (or any time, really) is a warm piece of toast slathered with butter. I love it — like, really love it — so it breaks my heart just a little when I find myself with a pat of too-cold butter that’s simply incapable of being spread. The kind of cold butter that requires force; the kind of force that smashes down a once-soft-in-the-middle piece of toast.
A simple solution would be to keep my covered butter dish out on the counter or in a cupboard, where the butter stays room temperature and perfectly spreadable at all times. But for some reason I just haven’t been able to do it, which makes me wonder: Does butter really need to be refrigerated?
from Cornelius Steinbeck Blog https://corneliussteinbeck.wordpress.com/2015/10/02/does-butter-really-need-to-be-refrigerated-ingredient-intelligence/
from WordPress https://jonathanwilhoite.wordpress.com/2015/10/02/does-butter-really-need-to-be-refrigerated-ingredient-intelligence/
from Jonathan Wilhoite http://jonathanwilhoite.tumblr.com/post/130339718892
from Tumblr http://vincentpennington.tumblr.com/post/130340443559
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