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Investigatory

science project
Leader: Leane Alyanna A. Novilunio
Members: Reina May Relivo
Bea Nicole Perfecto
Ronnessa Francine Saylon
Karyl Kate Magbuhos

How to Spread
Cold, Hard Butter
without Ripping
Your Toast to
Shreds

You have warm toast, but your butter is
chilled to a rock-solid state. Sure, you
could warm a bit of that butter up in a
microwave before spreading, but
chances are you're just as impatient as
the rest of us, so you slap that frigid
butter on and hope for the best. It
always ends up the same, though.

Problem
Torn toast
After so many times of this
happening, you'll probably just
start buying spreadable butter,
but those are blended with
canola or some other type of
oil. It does not have that same
great buttery taste.

Cold Butter,
Warm Toast: An
International
Conundrum
Believe it or not, people all around
the world have invented
contraptions specifically to address
this problem. The Japanese have
their super-specific "Easy Butter"
contraption, which shreds a stick a
butter into long, spaghetti-like
strands. But it retails for over thirty
dollars.
Then there's the UK, which
produced a heated butter knife.
The Toastie Knife has been
deemed to warm up to the
perfect temperature for "optimal
butter spreading"determined
by the "top toast experts." Who
knows how much this thing
costs.
Shred It, Don't
Spread It

You really don't need to spend your
money on fancy contraptions to turn
ice-cold butter into something soft
and spreadable. All you need is that
grater in your drawer. A box grater
(also called a knuckle bleeder) will
do, but you'll probably end up with
more butter stuck on the inside that
on your toast, so best to stick with a
single-plane grater.
.
Use your grater to shred the
butter over your toast instead
of trying to spread a slice of it
with a regular knife. The heat
from the toast will melt the tiny
fragments of butter. Even if it
doesn't, it still spreads it
around rather than otherwise
clumping.
If you don't have any
graters at home, a
cheese slicer will
produce similar results,
only instead of shreds,
you'll have thin slices.
Grating butter also
works when you need
to add cold butter to a
pie crust recipe, but you
didn't have time to cut it
into cubes and then
freeze it.
Best of all, cleanup is easy. Just
run the grater under very hot water
to melt the butter away, then wash
it as you normally would. Because
I fancy myself an environmentalist
(albeit a lazy one), I usually wash
the grater last so the run-off water
from the previous dishes rinse the
grater before you get to it.
Thank
you!!