When you make toast with peanut butter do you butter the toast first?
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I will occasionally butter one piece, peanut butter the other, and have a truly decadent toasted peanut butter sandwich.
wrote on last edited by [email protected]The peanut butter^2^ sandwich
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What kind of jam are you making? My partner recently got into making blackberry jam and we dont have issues with liquidity. Maybe the jam needs to be dehydrated more before it's canned?
wrote on last edited by [email protected]I'm not sure what type it is called, we combine sure jell pectin, sugar and berries. So it's not /completly/ homemade as it is using an agent, but it's close enough for us.
We made raspberry and blackberry jam with it. Blackberry is the one that I tend to have that issue with, raspberry is hit or miss but generally good
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I butter the pan when I toast my bread. After that I normally just use whatever topping of the day (peanut butter, jam, etc). I've found that pan toasting is really the only way to get your toast perfect. Toaster ovens just end up wasting counter space you could otherwise use for something you can't achieve with a pan
Most non-americans I know use a toaster, not a toaster oven. These require quite a bit less space and are significantly quicker than bread & pan method (also lower calorie, because you don't need to butter or oil the bread before "cooking").
For those of us who eat toast on the daily, a standard English style toaster is absolutely essential.
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We are having a family breakfast and the debate came up. Do you butter the toast before putting on the peanut butter? Or do you just put the peanut butter straight on your toast?
I only pair jam/jelly with buttered toast. Butter AND peanut butter seems like you're just adding calories for no reason (can you even really taste the butter under peanut butter?).
When I was an exchange student in Australia in the late '90s, I remember the family I stayed with with would add butter to EVERY sandwich they made, regardless of what the other contents were. Ham and cheese with mayo? Butter first. Turkey club? Add butter. Just cheese? Also butter. Adding any other condiments to your sandwich, like mustard? There better be butter added first.
I dunno if it's just an American thing to NOT add butter to every piece of bread depending on the meal, or what.
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We are having a family breakfast and the debate came up. Do you butter the toast before putting on the peanut butter? Or do you just put the peanut butter straight on your toast?
Hell yeah!
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What if it starts a fire? Need an answer soonish!
Butter fire is the tastiest fire. I'm just sayin'...
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We are having a family breakfast and the debate came up. Do you butter the toast before putting on the peanut butter? Or do you just put the peanut butter straight on your toast?
I haven't done this latey, but I grew up considering it to be its own thing, "peanut butter and butter." It is most definitely superior to just peanut butter on toast.
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We are having a family breakfast and the debate came up. Do you butter the toast before putting on the peanut butter? Or do you just put the peanut butter straight on your toast?
It depends on the peanut butter. The brand I like is so thick it's hard to stir, so it tends to be oiliest at the top of the jar. When it's like that, there's no need to add more oil by buttering. As the PB level gets lower in the jar it also gets drier, so there's eventually a threshold past which butter will make it better.
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We are having a family breakfast and the debate came up. Do you butter the toast before putting on the peanut butter? Or do you just put the peanut butter straight on your toast?
Yes, with peanut butter
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I'm not sure what type it is called, we combine sure jell pectin, sugar and berries. So it's not /completly/ homemade as it is using an agent, but it's close enough for us.
We made raspberry and blackberry jam with it. Blackberry is the one that I tend to have that issue with, raspberry is hit or miss but generally good
Blackberries are supposed to have natural pectin in them. You could be straining them too much and removing the natural pectin from the juice. Idk worth experimenting with I'd say
We do add butter to ours to help reduce the amount of foaming during the boiling process. So that might have something to do with it too
