Coyoty (coyoty) wrote,
Coyoty
coyoty

Cooking tip: Grated Butter

Have you been avoiding butter because of the cost and cholesterol and inconvenience?  Then grate it!

Take a cheese grater and grate a cold stick of butter as if it were a block of cheese, very quickly before it can melt in your hand.  The result will be a pile of butter shavings that takes up as much volume as a 16 oz. tub of margarine, and can be used as if it were a pound of butter instead of a quarter.  You really only need a fourth of the butter you usually use, and because grated butter looks like a full pound, you won't be tempted to use so much, thereby cutting your cholesterol and cost to a fourth.  It also spreads much easier than regular butter and you don't have to wait for it to melt enough to use it.
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