how does Veeky Forums butter their pan?
Do you cut off a pat off the stick and melt that in a pan or take the whole stick and spread it on?
How does Veeky Forums butter their pan?
Gavin Cox
Michael Thomas
I cut off a pat because I'm not a savage who likes irregular pats on his toast or bits of fried brown gunk on his butter.
Hudson Ward
I generally throw a whole stick in the pan. Maybe 2 or 3 if I'm cooking for multiple people
Kayden Hall
Whole stick and spread it on,
Carson Jenkins
Use cleared butter mostly for frying
Gabriel Morris
I like to use Ghee when possible so generally just a dollop of Ghee, maybe mixed with butter to take the edge of the ghee flavor if I think the dish wouldn't be complimented well with it.
Jayden Thompson
It's good to know I'm not the only lazy person that will just grab a whole stick and smear it on the pan.
Isaiah Garcia
>cut off a pat
t. Sweden
Nolan Jackson
That's a normal english word senpai.
Lincoln Howard
In Sweden we cut off a piece, our "sticks" is more like bars (.5 or 1 kg).
Nolan Perez
We do the same thing in the US senpai. I really don't know why you think it's any different.
A pat of butter is perfectly normal US and UK english.
Justin Powell
This is what a "stick" of butter means in the US, versus Sweden. The top one could easily be used to lubricate the pan. The bottom one can't because it's not made for holding. That's why we cut off pieces.
Charles Mitchell
He was just answering the question, I think the greentexting just confused you.
Easton Scott
That's East coast butter stick, West coast is closer to european shape.
Jace Lee
I just spray on some aerosol butter
Isaiah Rodriguez
i do this too, and just leave it in when done. saves a butterknife from getting dirty. throw in another stick when depleted.
Charles Stewart
speak for your own dipshit self
my butter comes in 1/4 lb. sticks like everyone elses in washington state
Christian Perry
...
Grayson Scott
He's not talking about size, he's talking about shape.
Wyatt Wright
why is this the case?
Zachary Ross
I use oil
Charles Howard
It's not. You can buy the same shit any where in the US. The left one is a shitty store brand piece of crap but normal 1/4 lb stick just like 100 other brands or more in the US. The right one is also available any where in the US for $1 more in almost any grocery store.
Joshua Gomez
It is, just fucking google it.
thekitchn.com
many companies produce both kinds, and you can usually find one or two of either size in most larger grocery stores, but there is an actual difference, and it's a real thing, not made up.
Joseph Diaz
Brandon Morales
You were faster than I
Joshua Phillips
I live in wisconsin and I can only get east coast butter unless you count Kerry Gold as west coast butter
Jason Richardson
Can't you guys just make your own with all the cows there
Lucas Cox
...
Jaxson Rivera
we do have weyauwega star dairy, but we also send a lot of milk to minnesota where Land O Lakes uses it
Luis Price
Land O lakes makes both eastern and western stick depending on the market.
Xavier James
Since we're on butter topic, I bought some store brand butter today. It's salted because that's what I like on my english muffins and toast. The ingredients say "sweet cream butter, salt" and that's it. Is that all it's suppose to be? I don't know a lot about butter. What makes it different? I find all kinds of brands and they have their own flavor but seem to have the same ingredients so I really don't understand it.
Luke Wilson
I usually use goose fat.
Brandon Howard
shit sorry I meant "sweet cream, salt" butter is just in my head because of the thread.
Noah Sullivan
sure but I've not seen western here
Joseph Myers
I ran out of butter so ive been using leavening to grease up pans. is this bad?
Oliver Sanchez
>Amerifats
Sebastian Gonzalez
those aren't real
