You know all those recipes that say to “dot with butter” or put butter on top of whatever you’re baking? I tend to feel a bit frustrated that the butter isn’t more evenly spread over the dish but I don’t want huge lumps of butter everywhere.

Put your butter in the freezer for 10 minutes. Once it’s a bit hard, run it over a cheese grater. You’ll get better butter coverage without necessarily increasing the amount of butter you’re using.

This is also a great trick to use when you need to add butter to a pie crust but don’t want big lumps of butter.

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