Try it before you dismiss it, that’s all I’m saying!
Edit: I have found my people.
Thank you for making an actual unpopular opinion.
The only reason I would say for not doing this is because of how awkward it is to get excess butter/stuff off of a curved surface compared to a straight surface like a knife. Sometimes you have to break out another spoon or something else just to get it off, so you’re messing up twice the dishes. A knife just easily allows you to scrape off the excess.
It’s a lot easier to get all the excess off of the curved surface than it is to twist the knife in a way to get it all off the knife.
I can’t tell if you’re mistakenly thinking we use the front of the spoon, which definitely would result in a lot of wasted stuck butter. Or if you just imagine it’s way harder to spread it all off the curved surface than it is.
I’m guessing you don’t put your butter in the fridge. Shit’s hard as a rock.
Lurpak Spreadable, baby 😎
64% butter. And rapeseed oil. Bleh and IMO seed oils are bad for you.
I don’t think these oils are bad for you, but if I buy butter I want butter.
The debate is raging but I’m firmly in the bad camp. We did not evolve eating these seed oils.
We didn’t evolve to do a lot of things. Sitting, for example. Or living indoors.
That’s not a good reason to not do / use something.
When it comes to our food intake (how we fuel and build our bodies), yes it a good indicator. Then you can look at the Omega 6 content too and all the literature on that, inflammation, oxidation, etc.
ITT: A lot of people not trying it before they dismiss it.
Mayo, etc. I use a big tablespoon.
Your opinion is popular with me.
I knew it couldn’t just be me!
Husband did once admit I might be right, but it was about 20 hours after he’d had general anaesthetic so claims it can’t be used against him.
there are dozens of us, DOZENS
That’s how I spread jelly, too. It always wants to clump up and the spoon smoothes that out.
100% true. This is especially the case when spreading dipping sauce on your pizza. Knifes just suck at this. Spoons rock.
Spreading… dipping sauce…? Interesting break from normality.
Lather that baby up in some garlic butter and sprinkle some Parmesan cheese before crisping it in the oven for 2 minutes
I’m down.
Most pizza parlors pour the sauce on with a ladle and use that to spread it over the whole pie.
The correct, superior truth is as follows: the shape of the buttering thing (spoon, knife, etc) should match the shape of the buttered thing (bread, toast, erc). Flat shapes for flat surfaces, curved shapes for curved surfaces.
Didn’t think I’d see a useful Life Pro Tip here, but such it is. Going to give this a try.
Welcome to the first day of the rest of your life.
Arrow down, because I always thought that was how you should do it. Wife showed me her using a fork, and I was like “what kind of monster raised you?!?”
Fork is…um…that’s a new one on me!
You guys don’t just grab the stick of butter and rub it into the bread like a glue stick?
I do that with toast sometimes. The problem I run into is the butter temp has to be just right to both not mush out and over butter, or be too hard and rip the bread
spreading it, maybe. But getting that butter onto the correct (convex) side of the spoon in the first place is way more difficult and basically fucks whatever advantage the spreading might provide.
Convex surfaces (ie. the back of a spoon) don’t scoop. It just slides across the top of the butter. In order to load up the butter on the spoon, you need to scoop it with the other side and then what…use a finger to move it to the back so it can be spread?
Ridiculous.
That would be ridiculous. Luckily you’re imagining scooping it up as being way more complicated than it actually is :D
I feel like you would need a really warm spoon for this.
A lot of people have commented about butter being hard and I’m wondering if it’s a location-dependent thing? Those solid butter blocks are a thing here (UK) but I don’t know anyone who uses them as a normal daily butter for spreading, they’re mostly just if you’re cooking or something and it doesn’t matter that it’s a big solid lump.
I keep my butter at room temperature, which could be cool enough to be firm or mostly melted, depending on the season.
But if the spoon is cold, then soft butter will stick to it. If the butter is too hard, then neither a spoon or a knife will spread it easily.
not sure if everyone knows about the existence of the butter knife?
They are a bit better than a regular knife but they just can’t approach the efficiency of Spoon Method.
I’ve never tried the spoon method and can’t imagine it working but I don’t see how a butter knife is any better than a steak knife. Cold butter still spreads like shit either way.
So you’re cutting the butter with the spoon, too, I assume? Do you not refrigerate your butter?
Not being critical. Legit curious
We mostly get spreadable butter because life’s too short. Although, when I was little I remember my grandma used to use that old-style block butter and would have to leave it sitting out at room temperature for a while before trying to use it for anything, so let’s agree that too-hard butter is an annoyance regardless of spreading implement used.
For me. I wouldn’t use a spoon. But my butter on the butter tray is not refrigerated. Anything else is put in the fridge
Totally agree.
