An experiment in the kitchen: I discovered the best way to spread butter on bread

Therefore, we used four slices of fresh black bread with grains and butter during the experiment. We divided the piece of butter in half, one was at room temperature and the other was fresh and cold, straight from the refrigerator.

We use the simplest cutlery, a knife, to lubricate the butter. After all, this is said in a popular saying, like a hot knife in butter. But does the knife really slide over butter that easily? Maybe it’s worth heating it up, with a lighter or a gas oven flame?

That is what we try.

First attempt: Using a room temperature knife, spread room temperature butter over the bread (it stays at room temperature for about 15 to 20 minutes after removing from the refrigerator).

Outcome: butter spreads easily, evenly, doesn’t dissolve, and spreads easily on a slice of bread.

Second try: Using a lighter heated knife (or gas cooker), apply room temperature butter.

Outcome: the butter from the hot knife dissolves quickly, liquefies. Although easy to apply, it doesn’t take long for blended butter to soak into a slice of fresh bread like oil.

Third test: butter taken out of the refrigerator – frozen. We tried applying butter to a slice of bread with a knife at room temperature.

Outcome: butter is difficult to apply, such butter can only be cut into pieces, evenly distributed is also difficult, a slice of fresh bread breaks.

Fourth test: Spread the butter taken out of the refrigerator with a knife heated by a lighter (or flame from a gas stove).

Outcome: When cutting a piece of hard butter, its edges dissolve quickly, but the middle remains firm. Semi-melted butter is unevenly distributed on a slice of bread – some butter remains frozen and some is absorbed as oil.

Conclusions: a cold knife will not be able to apply cold butter evenly and aesthetically. It is best to remove the butter from the refrigerator before breakfast for at least 15 minutes before spreading it on fresh bread.

Butter for our body: what is it good for?

According to Sandrija Čapkauskienė, PhD in Biomedical Sciences, butter is a rigid edible fat made from sour cream or cream. The fat in the milk should be 80 to 90 percent. About 11 percent. Saturated sour butter contains short chain fatty acids, the most characteristic of which is butyric acid.

The fatty acids in butter are found in milk from cows, sheep, goats, and cattle. Butyrate, formed from butyric acid, reduces inflammatory processes in the gastrointestinal tract and is used to treat Crohn’s disease. Melting point of butter – 30 ° C. The closer the melting point of fats is to the temperature of the human body, the easier it will be for the human body to absorb them.

Nutritional composition of butter: about 82 percent. fat, 0.5 percent. protein, 1–1.3 percent. carbohydrates, minerals, vitamins A, B1, B2, D, E, vitamin PP. The storage temperature of butter should not exceed 3 ° C. At this temperature, it can be stored for about 30 days. If the temperature is 6 ° C, the butter can be stored for 20 days.

Industrial butter contains up to 82% fat and 15% water. Homemade butter is much moister, with a ratio of 65% fat to 30% water. The remaining 5% are mostly other natural dairy products.

Butter breaks down when the fatty acid chain begins to break down to form butyric acid and diacetyl. Homemade butter breaks down faster than store-bought butter, so if you’re going to make butter, decide to eat it fast.

“Compared to other fats, butter is neither better nor worse, because there is no food that has no risks but only benefits. Like any other food, moderate consumption of butter is beneficial and excessive consumption is harmful. Another “little thing”: humanity has consumed butter for more than 2,000 years, that new margarine not hydrated, there will not be two dozen, “Guoda Azguridienė, a researcher on healthy lifestyle, told the Delfi portal.