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Top-down (Patreon)

Published:
2022-02-06 08:58:37
Imported:
2022-02

Content

In my defense, I do carve it from top down, it's just easiest to make it dip in the middle.

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Comments

Charity A. Petrov

Mildly confused until I remembered that a lot of butter in Europe comes in a form closer to a brick than a stick.

Knut Breitschuh

I usually just go corner by corner

Jessica

This in Sweden but over how to slice hard cheese to prevent a ”ski slope ”. Just google skidbacke & ost.

Eldkatten

Never really thought about it, but I do have a standard procedure: when the butter bar is freshly into the butter dish, I first carve away the upper edges, so that the cover isn't smeared. Then I harvest the butter in thin layers from the top, lengthwise. What I have seen other people do is cutting thin slices away from the sides of the butter bar, cut away wedges, or just shove the knife into the butter and stir around, leaving a complete mess.

Koda

... i didn't know there was drama attached to this problem ...