Awesome explanations. I use this very technique, for hot dogs, etc.
Claudia -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Niffa Nagengast Sent: Monday, April 22, 2013 11:37 PM To: [email protected] 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 <[email protected]> wrote: > From: Will Henderson <[email protected]> > Subject: [CnD] Any good spreads? > To: [email protected] > 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 > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
