Butter is lovely stuff. I have always preferred it to those plastic tubs of allegedly healthy yellow-white gunge. You know what I mean - low in cholesterol or polyunsaturates or made from olive or rapeseed oil. Now researchers are telling us that there was not much wrong with butter all along. Those plastic tubs of lookalike butter were probably all part of one enormous marketing con trick. I am glad I stuck with butter.
But there's a practical problem with butter. When it is cold it is hard and quite difficult to spread thinly. I think that is one of the reasons why some people still like their tubs of yellow-white gunge. That stuff usually spreads well straight from the fridge. But butter stays hard if it is not allowed to soften at room temperature for an hour or two.
So now we come to the point of this short blogpost. To soften butter, put the amount that you think you will need in a suitable container. Personally speaking, I generally use a glass ramekin. Then stick it in your microwave and heat on full power for about five seconds. Your butter will then be lovely and soft and ready to spread. Larger amounts of hard butter for baking may need a bit longer in the microwave.
This kitchen tip comes to you free of charge courtesy of The Yorkshire Pudding Corporation - "Advancement Through Innovation".