I mean, butter is nice, but eating it by the stick? I scrape some onto bread, or cut off a small slice to fry something in, or maybe mix it into a cake.
It’s worth it. Make sure you have everything you need, including tools, utensils, and dishes, before you start though. It comes together very fast and you will not have a spare second to go grab something.
Add a dash of cayenne if the recipe doesn’t include it, otherwise I find the creaminess coats the palate too much and makes it taste too samey.
'Murica, land of air conditioning (regular 90f+ weather).
I don’t personally keep butter out like that as I do not own a toaster. Or a dining table. Or air conditioning to adequately handle hotter than 90f (cheap landlord at apartment complex plus upper floor apartment).
I recommend a butter keeper / butter pot to on the counter. They’re designed to use water to seal the air out. Butter will keep for a week or two without any quality issues if you exchange the water in the butter pot daily.
Though these are an inverted system, so if your living space is consistently warm enough to melt the butter, it may not be a great solution.
Kerrygold 🥰
You don’t think it’s gonna make a difference, but once you eat a stick of it, you’ll know.
You eat it by the stick?
If you want to make Homer’s patented out of this world moon waffles you do.
This guy acting like he doesn’t butter snack
Only peanut butter
Please stop. Us Americans are fat enough…
My aunt in Yorkshire always used to say “butter makes everything better, including margarine”
I mean, butter is nice, but eating it by the stick? I scrape some onto bread, or cut off a small slice to fry something in, or maybe mix it into a cake.
But eating a stick of butter?
Well you have to deep fry it first.
I recommend making Hollandaise sauce to really emphasize the butter!
Trying to figure out if this is a bit or truly worth the hype. I was about to go shopping tomorrow. Gonna make scones, so I need butter.
It’s truth. Expensive truth, but worth it when you have the money
It’s worth it. Make sure you have everything you need, including tools, utensils, and dishes, before you start though. It comes together very fast and you will not have a spare second to go grab something.
Add a dash of cayenne if the recipe doesn’t include it, otherwise I find the creaminess coats the palate too much and makes it taste too samey.
they’re making scones, not hollandaise sauce
Correct. Lol
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Others already replied - but it’s not a bit. Kerrygold butter is of a noticeably higher quality. I can’t go back.
(I’m not sure I would put Hollandaise on (sweet) scones, so I’m hoping I didn’t misread and you were just asking whether Kerrygold was worth it haha)
“If people think Kerrygold is this good, maybe I should use it when making my scones instead of Falfurrias,” thought Nico de Gallo.
I definitely recommend going to the Butter Museum in Cork which is essentially a Kerrygold museum.
How the fuck do you spread it?
Contrary to popular belief in the US, butter does not require refrigeration. Just needs a covered dish.
Only salted butter, as far as I know. The salt keeps it preserved. Unsalted needs to be either used promptly or refrigerated I’m pretty sure?
What’s the hottest it gets where you live in the summer?
'Murica, land of air conditioning (regular 90f+ weather).
I don’t personally keep butter out like that as I do not own a toaster. Or a dining table. Or air conditioning to adequately handle hotter than 90f (cheap landlord at apartment complex plus upper floor apartment).
Huh … til
I recommend a butter keeper / butter pot to on the counter. They’re designed to use water to seal the air out. Butter will keep for a week or two without any quality issues if you exchange the water in the butter pot daily.
Though these are an inverted system, so if your living space is consistently warm enough to melt the butter, it may not be a great solution.
Do not put it in the fridge… keep it a room temperature.
Slice off a pad and pop it on a plate, then microwave it a little.
I don’t know if that’s how you’re supposed to do it, but it sure as hell works.
What kind of high class bs … lol
I think with most butter you’re supposed to mash it with the side of the knife to get it smooth and squishy so it spreads well.
Yep. If you know, you know.