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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    y g

    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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    .

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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!!

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