Investigatory Science Project

8/12/2019 Investigatory Science Project

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Investigatoryscience projectLeader: Leane Alyanna A. Novilunio

Members: Reina May Relivo

Bea Nicole Perfecto

Ronnessa Francine Saylon

Karyl Kate Magbuhos


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How to SpreadCold, Hard Butterwithout Ripping

Your Toast toShreds


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You have warm toast, but your butter ischilled to a rock-solid state. Sure, youcould warm a bit of that butter up in a

microwave before spreading, butchances are you're just as impatient as

the rest of us, so you slap that frigidbutter on and hope for the best. Italways ends up the same, though.

Problem


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Torn toast


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After so many times of thishappening, you'll probably juststart buying spreadable butter,

but those are blended withcanola or some other type of

oil. It does not have that samegreat buttery taste.


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Cold Butter,

Warm Toast: An

International

Conundrum


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Believe it or not, people all around

the world have inventedcontraptions specifically to addressthis problem. The Japanese havetheir super-specific "Easy Butter"

contraption, which shreds a stick a

butter into long, spaghetti-likestrands. But it retails for over thirty

dollars.


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Then there's the UK, which

produced a heated butter knife.The Toastie Knife has beendeemed to warm up to the

perfect temperature for "optimalbutter spreading" determinedby the "top toast experts." Who

knows how much this thing

costs.


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You really don't need to spend your

money on fancy contraptions to turnice-cold butter into something softand spreadable. All you need is thatgrater in your drawer. A box grater(also called a knuckle bleeder) willdo, but you'll probably end up with

more butter stuck on the inside thaton your toast, so best to stick with a

single-plane grater.


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Use your grater to shred thebutter over your toast insteadof trying to spread a slice of itwith a regular knife. The heat

from the toast will melt the tinyfragments of butter. Even if it

doesn't, it still spreads itaround rather than otherwise

clumping.


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If you don't have anygraters at home, a

cheese slicer willproduce similar results,only instead of shreds,you'll have thin slices.


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Best of all, cleanup is easy. Justrun the grater under very hot waterto melt the butter away, then wash

it as you normally would. BecauseI fancy myself an environmentalist(albeit a lazy one), I usually washthe grater last so the run-off waterfrom the previous dishes rinse the

grater before you get to it.


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Thankyou!!

Investigatory Science Project

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