That's a good idea, thanks! If it works, I could also just keep a piece of 
cardboard or something of the same length, and use it as a cutting guide; free 
slicer, kind of. :)
On Jul 28, 2014, at 6:17 PM, Nicole Massey <[email protected]> wrote:

> Simple.
> Take the wrapper off the stick. Fold it so you have one butter width of the
> wrapper  and fold the ends in. Now fold the wrapper twice, so that you have
> one quarter of the full length of the stick as your width. This will give
> you an exact measurement of two tablespoons.
> To recap:
> 1.    remove the wrapper.
> 2.    fold the ends in so the wrapper is now exactly as long s the stick
> of butter.
> 3.    fold the wrapper so the width is the same width as the stick of
> butter.
> 4.    fold the length twice so it's now the length of one quarter a stick,
> or 2 tablespoons.
> 
> Questions?
> 
>> -----Original Message-----
>> From: Cookinginthedark [mailto:[email protected]]
>> On Behalf Of Alex Hall via Cookinginthedark
>> Sent: Monday, July 28, 2014 4:53 PM
>> To: <[email protected]>
>> Subject: [CnD] Any hints for cutting tablespoons of butter off a stick?
>> 
>> Hi all,
>> I usually have a sighted person cut the proper amount of butter off the
>> sticks we keep, because I always forget to pickup one of those slicers.
>> Today, though, it's just me, but I want to make a cake for when
>> everyone else gets home. It calls for two tablespoons of butter, and
>> all I have are the usual 8-tablespoon sticks. Does anyone have any
>> hints on how I might cut the proper amount, given that I can't, of
>> course, see the markings on the butter's wrapper? This cake is somewhat
>> forgiving, but I'm notoriously bad at estimating butter and I'd rather
>> not take a chance on messing up the rest of the cake if I don't have
>> to. Thanks.
>> --
>> Have a great day,
>> Alex Hall
>> [email protected]
>> 
>> _______________________________________________
>> Cookinginthedark mailing list
>> [email protected]
>> http://acbradio.org/mailman/listinfo/cookinginthedark
> 

--
Have a great day,
Alex Hall
[email protected]

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