Viral butter trick

There’s nothing worse than wrestling too-cold butter onto your morning toast. Microwaving butter can result in a soupy mess, or even worse: a butter explosion. No one wants to clean that up at 8 in the morning.

The test: fill a large drinking glass with hot water. Let sit a couple minutes, then pour out water, then cover your stubbornly solid butter with the glass. Let a minute or two pass, then uncover the butter.

The result? The whole piece of butter (we used about 3 tablespoons) wasn’t totally softened, but definitely enough to spread a good amount on your toast.

You should try.

Comentarios

Entradas populares de este blog

Recipe: Pasta Alfredo

One of my favourite recipes. I love them... Ingredients: salt 1 lb. fettuccine 1/2 c. heavy cream 1/2 c. butter 1/2 c. freshly grated Parmesan, plus more for sprinkling Freshly ground black pepper 2 tbsp. chopped parsley In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup of pasta water then drain. Meanwhile, in a large skillet over medium heat, add cream and butter. Cook until the butter is melted and the cream is heated through. Whisk in Parmesan and season with salt and pepper. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Remove from heat. Add cooked pasta and toss until coated in sauce. Garnish with parsley and serve immediately.

Recipie: Chocolate cookies to die for...

If you are like me you love chocolate.... you need to try this recipe... Ingredients 2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 1 cup unsalted butter, at room temperature 3/4 cup white sugar 3/4 cup brown sugar 2 eggs 2 teaspoons vanilla extract 1 cup finely chopped toasted hazelnuts (optional) 1 cup chopped dark chocolate 1 cup chopped milk chocolate Directions Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a bowl, mix the flour, cocoa, baking soda, and salt. Beat the butter, white sugar, and brown sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, vanilla extract, and coffee liqueur. Gradually beat the flour mixture into the butter-sugar mixture until well combined. Stir in the hazelnuts and chocolate chipes until evenly distributed through the dough. Drop by rounded teaspoons, about 2...

Wonderful food in Kracow

Traditional Polish cuisine flows from the melting pot of diverse influences as befits country at the world crossroads, inhabited by traveled and novelty-happy entrepreneurs, merchants, soldiers and worldly gentry. In the metropolitan Krakow considerable contingents of immigrant Germans, Italians, Jews, Hungarians, Scotsmen, Czechs, Austrians, etc. also left their mark on the city’s menu over ages. Pierogi (dumplings) – A sort of pasta shell stuffed with meat, spices and vegetables. Kotlet schabowy – A tenderised pork shnitzel dipped in egg and flour and coated in breadcrumbs. Served with – you guessed it – dill and scoops of creamy mashed potato. Barszcz – Beetroot soup thickened with sour cream and served with hunks of bread Kielbasa – Honky sausages served with fried onions and……DILL! Placki ziemniaczane – Potato pancakes served with a rich beef goulash What is your favorite?

Food, cooking and eating...

Buscar este blog