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Hard,
Cold Butter
Henry sez: One of my pet peeves in restaurants is that many of them serve butter that's stiff, hard, cold, and impossible to spread on the bread without squashing it. What do you think about this? Tom sez: You share this distraction with more than a few people. It's one I hear all the time, although there are many others who aren't bothered much by it. While this won't make it any better for you, I'll explain why it happens. Restaurants that serve butter on plates (as opposed to foil-wrapped pats, which seem to me to belong only i very inexpensive places) get a bunch of them ready at the beginning of service. But it's so warm in the kitchen that these might melt there. And there's no such thing as a butter cooler. So they keep it in a refrigerator, and there you are. Some restaurants get around the problem by serving whipped butter, which by its nature is on the soft side. I'd suggest mentioning this to every restaurant you go to, and see what they say. Revised 3/10/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
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