I can understand that if it was a pot roast for 15 hours, but this is a stick of butter for 10 minutes. Just try it. Jesus! Want someone to hold your hand too?
I can tell you're not the type of person who's going to try a new recipe anyway. 10 minutes & a stick of butter? If you can't experiment with that, you can't cook.
Use a bowl of warm water & put the items in a ziplock bag, use the water pressure to push out the air by slowly dropping the bag into the water when still open letting the air to leave, then seal it while still in the water, do not let water into the bag. If you can't do it w/o water getting in, toss a paper towel in the bag. Cooking you can wing a lot of things, baking is a science & lets you use the skills you learned during chemistry lab in adult life it is the only time you'll use those skills, do not nuke your butter if you're baking unless your recipe calls for it. And if you're baking try browning your butter first, chill it, than use it chilled to cream your sugar.
Pretty sure another America's Test Kitchen video said to smash the butter flat to soften it up, and that way worked wonderfully for me, gave me a consistently soft butter for creaming, and helped me get some aggression out. Highly recommend that method!
Most butters in Canada come in 2-cup bricks, not separated in individual half cup rectangles. I often freeze mine when they go on sale. Any tricks for softening frozen 2 cup bricks in a short amount of time? Lol!
I don't know about frozen, but refrigerated butter can be softened by putting it between parchment paper or plastic wrap and beating the snot out of it with a rolling pin or mallet.
use a bowl of warm water & put the item in a ziplock bag. if it wasn't opened skip the bag since cream cheese is sealed water tight. Well Philly Brand is water tight, not sure about others. do not nuke it.
My microwave has a soften butter setting and it works great.
inverter microwaves ftw
I wish I had that. My microwave on its lowest setting melts the outside of the butter while the inside stays hard, so this trick is helpful
Loool not me trying this hack, I saw your comment then looked at my microwave and it has the soften setting too 😂😂😂😂
Would have been nice to see a time lapse and see how soft the butter got.
not enough time to explain and time laps
I can understand that if it was a pot roast for 15 hours, but this is a stick of butter for 10 minutes.
Just try it. Jesus! Want someone to hold your hand too?
I can tell you're not the type of person who's going to try a new recipe anyway.
10 minutes & a stick of butter? If you can't experiment with that, you can't cook.
Should have showed that it worked ???
I love these types of tricks in shorts! Stuff that actually works!
This literally saved my life.
Shame our butter in the UK is sold in a brick and not a stick 😞
You can get a brick of butter 🧈 and get a fat glass stick it up and and let the heat go on it! 😊
I use the butter softening setting on my microwave. About 1 minutes
That’s great! I had heard that in a long time ago, but had forgotten it. Thank you very much. Much better than the microwave 10 seconds at a time.
OMG!
That's exactly the trick I was looking for! 👌
Thanks, Eric.
We should grab a beer sometime.
im skeptical about this. i feel like it will warm the outsides and leave the inside cold.
I use this it works, way better than microwaving.
I've tried this tons of times, and thats exactly what happens. Warm outside, cold inside.
@@IzzyTheEditor once you mix it together then mix in sugar and cinnamon is perfect.
More Eric’s tips, pls! 👌🧈
He did came in early
It's all about efficiency in the kitchen which is why I love this tip! 😀
If it’s not Pyrex or at least tempered glass, don’t be surprised if the hot water shatters it.
8 seconds in the microwave - done
Hey Lorie! How are you doing?
I come back to this channel for O.P.M. Other People's Methods. thanks for the ideas!
If only a fast oven existed based off future tech that would let you heat the butter in its wrapper for 4 to 10 seconds.
Hey Alice! How are you doing?
Didn't work. Butter melted on skin, still frozen in the center.
Or you could just put it in the microwave for 10 seconds
Using REAL butter, I've tried this. Sadly, it never softened it. ❌
That shot after he said "i CAME in early..." was unfortunate😂 im dirty minded
Cut the butter into pats. They warm quicker than a solid stick, my guy.
Now I'm just curious how you'd do this in a professional kitchen where you need more than 5kg of aoft butter
Yea bro...microwave for 5 second intervals and I got the same in 1 minute or less
I would have used the hot water for tea or instant coffee instead of putting in sink. Or I'd drink cooled off.
I came in early and cuts to glazed Cinnabon
13 minutes means you just doubled the time before they go in the oven.
the butter is for spreading, while it was warming up you are making the dough.
@@cap8e I've never made rolls that didn't require fat, namely butter. I doubt we need to softnen buter for just spreading.
@@phantomcreamer so you just sprinkle cinnamon and sugar on your cinnamon rolls before baking? that sounds dry.
@@cap8e So you don't use any fat or oils in your dough? See how dumb of a question that is?
"I came in early this morning" say no more
Just put a metal bowl over a glass of boiling water with the butter underneath it.
Hello Kallen! How are you doing??
You guys have already posted this...
This is the way!
Look these little snippets!
Thank you!
Excellent! Sometimes I forget to put out my butter for my cheesecake's graham cracker crust...
Use a bowl of warm water & put the items in a ziplock bag, use the water pressure to push out the air by slowly dropping the bag into the water when still open letting the air to leave, then seal it while still in the water, do not let water into the bag. If you can't do it w/o water getting in, toss a paper towel in the bag.
Cooking you can wing a lot of things, baking is a science & lets you use the skills you learned during chemistry lab in adult life it is the only time you'll use those skills, do not nuke your butter if you're baking unless your recipe calls for it.
And if you're baking try browning your butter first, chill it, than use it chilled to cream your sugar.
Pretty sure another America's Test Kitchen video said to smash the butter flat to soften it up, and that way worked wonderfully for me, gave me a consistently soft butter for creaming, and helped me get some aggression out. Highly recommend that method!
Thanks
MAKE TEA
"I came early this morning"
Great Trick- Thanks buddy 👍
This is great! I don't own a microwave.
Thank you for the tip !!! I will give it a try
Takes to long I use a microwave for 10 seconds
That is very clever, thanks.
So helpful! Thanks!
THANK YOU!! ❤
Editor - sync the shot of the glazed cakes with the voice over “I came in the morning”
if you're baking do not nuke your butter, same reason you'd never nuke a jelly donut & bite into it, the center will be molten.
Not true if you use like 20% power in intervals.
Sounds awesome but in Europe we have blocks of butter not sticks. I could use this trick with sturdy heatproof bowls though. Thank you! Great tip!
Cut the block in half lengthwise. Now it has almost the same measurements as two sticks of butter.
Cut the block in half lengthwise
Most butters in Canada come in 2-cup bricks, not separated in individual half cup rectangles. I often freeze mine when they go on sale. Any tricks for softening frozen 2 cup bricks in a short amount of time? Lol!
I don't know about frozen, but refrigerated butter can be softened by putting it between parchment paper or plastic wrap and beating the snot out of it with a rolling pin or mallet.
You could divide it up before freezing it. I use that method for many things I freeze.
@@capers72424 yes, I try to but oftentimes I forget!
@@asianshell I’ve been known to forget also!
At 67 degrees Canadian butter is liquid. What kind of witchcraft is this? Wait… American degrees… yup. Got it.
Mic it for for a few seconds.
Was thinking the same thing.
the outside melts
@@cap8e a few seconds. Under 5. Not like 30 seconds.
Or just use a microwave, or even better don't put butter in the fridge unless it's really hot
In the summer our house is 76-78degF. Fine for spreading on toast, but too soft generally for baking.
That isv
Good one to know
I either cut it up into small pieces or run it through a grater. Softened in a couple of minutes.
I grate frozen butter for pie and pastry crusts. It helps keep the dough cold and creates a nicer texture.
Or just throw it in the microwave for a few seconds
very easy to turn softened butter into melted butter that way. probably faster/simpler to microwave in some cases, but this is more reliable.
@@everfluctuating Most microwaves now come with a “soften butter” feature.
@@everfluctuating That's what low & very low settings are for.
Or just use the microwave it in short pulses and skip this stupid “hack”
I like him 👍👍👍
Cool .
Does this work for cream cheese?
use a bowl of warm water & put the item in a ziplock bag. if it wasn't opened skip the bag since cream cheese is sealed water tight. Well Philly Brand is water tight, not sure about others. do not nuke it.
Just nuke the damn thing. You can adjust the power setting, you know.
Daddy though
Silly small piece of butter you have, down there in USA.
What is their deal with soften butter..Didn't they have that wacky blonde do the same thing month's ago?..🤔
Hmm really?
Finally! ATK has a trick I can use!
Marlon Brando used to soften his butter in a warm, moist glass too... or something like that at least.