Will, the important thing is just to keep practicing. You won't always get good at things immediately. Let hard things like butter stand out for a while to soften. Squeeze containers are handy, too. As much as possible, try to use a knife, the back of a spoon, a spatula or other device, depending on the thickness of whatever you're spreading. In time, you'll be able to feel with them, too. Your friends will appreciate it, and you'll feel much better yourself!
Deb -----Original Message----- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Niffa Nagengast Sent: Monday, April 22, 2013 11:37 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Any good spreads? Ketchup and mustard are easy. Use your fingers as a guide. For a hot dog, hold the mustard or ketchup bottle directly over the hot dog, almost touching. Squeeze a little, and spread either with a finger or the tip of the bottle where it comes out of. Wipe the excess from the bottle on the bread. When I am at home, I often use my fingers to spread. You can use a butter knife, but then you won't be able to tell what you are doing. Butter on toast is a little trickier. Hot toast works best. Maybe leave the butter out until it gets soft. Otherwise, the butter will not spread as easily and you can end up making a hole in the toast. Another way is to melt some butter in a cup in the microwave and then use a brush to spread it. Hope this helps. --- On Tue, 4/23/13, Will Henderson <will.henderson...@gmail.com> wrote: > From: Will Henderson <will.henderson...@gmail.com> > Subject: [CnD] Any good spreads? > To: cookinginthedark@acbradio.org > Date: Tuesday, April 23, 2013, 12:25 AM > Hi there, > > > > I know that a few weeks ago, I began my posts with a > question dealing with > good techniques for spreading. I hope you don't mind > some further > questions. > > I have to admit that I'm going to give this spreading thing > another try > again, because I wasn't doing so well for a bit. I > think I was getting to > the point where I figured it was easier to just have things > plain, without > any type of spread just because it was easier to do. > However, that > shouldn't have to be that way and if I'm with friends, which > I usually am, > we all get together and things like sandwiches and toast for > breakfast are > common things. In fact, there was one instance where > my friend asked if I'd > help prepare the toast for breakfast and I did something to > get out of it. > > > > So, here are questions. First, is there a good method > of getting stuff on > to the knife, or enough to bring to the bread? What if > it's kind of hard > butter? Do you place a glob and then try and smooth it > out? > > > > Now, that's for toast, but what about other things for > sandwiches. I tried > squeezing some ketchup on to a simple hot dog and only later > realized, while > eating, that I didn't get very much on it at all. > Another time, I got way > too much of something else. Any good recommendations > for doing that kind of > thing? > > And, do you have any good recipes that almost require > practicing this kind > of thing? > > > > Oh yeah. One more thing. What do we do about > rolls or biscuits and such? > > > > Oh yeah, if we're talking about recipes and such, do you > folks make or enjoy > using any good spreads? I figure that if I need to > practice, then I might > as well discover new things to practice with. > > Thanks for your help again. > > > > Will > > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
