I start at the edges and work my way in to the middle using a knife. The edges of whatever I am spreading on give me a better reference point than starting in the middle and working my way out.I've just settled on the fact that every bite may have a different level of whatever I've put on... Over the years, I also have learned about how much butter, jelly, cream cheese... overall I like on a piece of toast or a bagel. So, I sometimes will plop onto the plate what I think I will need and work off the blob on the plate. Thus not getting too much at once. Lori
-----Original Message----- From: Parham Doustdar via Cookinginthedark [mailto:[email protected]] Sent: Saturday, November 28, 2015 10:58 AM To: [email protected] Subject: [CnD] Question: spreading butter, jam, or cheese on a piece of bread Hi, This has been bugging me for a while, so I wonder if anyone has developed their own personalized technique for this. When I want to spread something on a piece of bread, I face two problems: 1. Without using my hands, I'm not sure how much of the butter, cheese or whatever I've picked with my knife, or in some cases, my spoon. 2. Even though I have tried putting whatever I want to spread in the center of the bread and spreading it to the sides (I've read this technique somewhere on the net), the cheese or butter doesn't get spread evenly. How do you guys solve these two problems? Thanks! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
