Buttered Toast

When do you butter your bread for buttered toast

  • Before toasting

    Votes: 5 20.8%

  • After toasting

    Votes: 14 58.3%

  • Both… for your health

    Votes: 5 20.8%
  • Total voters
    24
83oldyoda4x4 said:
I mean if you want to get technical lol

letmegooglethat.com

Toasting

For those who think it's easier to annoy you than to Google 'Toasting' themselves.
letmegooglethat.com letmegooglethat.com
Click to expand...
exactly.
Toast = radiant heat

Wife used to always call them "toasted cheese sandwhiches." I was like WTF is wrong with you... Thats grilled cheese...
Then I realized... she came from a big family. Her mom made them by putting a bunch of cheese sanwhiches in the oven and toasting them in batches. Way more efficient. That makes sense.
 
I use mayo instead of butter for grilled cheese. I don't eat toast unless it has sugar and cinnamon on it.
 
RatLabGuy said:
Grilled cheese is a different story though bc cheese is in the middle and both sides of the bread are gonna get cooked anyway.

There's even an eimportant difference in how you butter the bread for grilled cheese. I always threw a bad on the skillet, mushed it around, then dropped the bread on top.
Years ago though my wife showed me it was so much better to first butter the whole breade, then drop it on. You get a nice eeeeven dispursion of butter baked into the bread, and less singular burnt spots.
Click to expand...
Real butter doesn't spread when cold. That's the only thing i use for a grilled cheese. Pat in the pan melts to larger than the bread. Then place it on top. Perfect coverage.
 
I have a dish with butter that sits out on the counter, so we have soft butter at all times.

Toast goes in the toaster and buttered after (kids prefer pb, apple butter or marmalade, anyway). Garlic bread gets buttered and then goes in the oven so it isn't really toasted, just warm and a little browned on the edges.
 
trailhugger said:
Cheese toast is best on sliced open day-old biscuits, btw.
Click to expand...
I like to use the leftover/drier biscuits as toast. Slice them in half, put in the toaster and then add butter, jam, etc
 
trailhugger said:
I have a dish with butter that sits out on the counter, so we have soft butter at all times.
Click to expand...
This too.
But can only do that w/ margarine / fake butters, real butter gets rancid too quickly.
 
RatLabGuy said:
The thing about buttering afterwards is that you end up w/ crunchiness cooked flavor on both sides. Pre-buttered prevents the top from bowning, so its more like a marriage of the inards of a buttered roll and toast.
Click to expand...

Buttering beforehand is for garlic bread
RatLabGuy said:
This too.
But can only do that w/ margarine / fake butters, real butter gets rancid too quickly.
Click to expand...

You using unsalted butter? Unsalted will do that.

We keep salted out on counter so it’s soft and never had that issue.
 
rockcity said:
Buttering beforehand is for garlic bread


You using unsalted butter? Unsalted will do that.

We keep salted out on counter so it’s soft and never had that issue.
Click to expand...
Generally unsalted around here. So, yeah, nothing to preserve it.
 
And it doesn't taste as good, hence why it hangs around long enough to go rancid.


We don't have that problem here, more like the other way around. Christmas day my wife was fixing lunch and put the butter tray on the table. She turns back around and there is a perfect bite taken off the end. The 2yr old had grabbed it and bitten off a chunk like biting a popsicle and put it back on the tray.
 
Back
Top