A few weeks ago, during dinner with my parents and sisters, I was telling a story (probably funnier to me than it was to anyone else) and while I was talking, I noticed my sister (S.C.) struggling to spread butter on a piece of bread. Her struggle actually continued for what seemed like upwards of 2 minutes! When I asked her what took her so long she stressed that the butter was so cold it was almost frozen and therefore, extremely hard to spread.
This, of course, led to a discussion about how we each like to have our butter served: cold vs. room temperature. The consensus from our table of 5 was that we absolutely prefer room temperature butter.
But I wanted to ask you:
- Do you like your butter cold?
- Room temperature?
Most restaurants seem to serve butter at room temperatures but I’ve found that steakhouses seem to serve the butter cold.
- Have you noticed the same trend?
I look forward to reading your comments!
Fee Sepahi says:
Room temp and yes, I agree that steakhouses serve it cold.
Rudy Bublitz says:
Hey Merrill,
Definitely room temp. I prefer those butter holders where you turn the it upside down in water. I see them in Europe a bit.
In a pinch a few secs in the old Amana Radar-Range does the trick!