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buttered toast quandry...what to do?

yummymummy Jan 5, 2005 04:57 PM

When I pull out the browned toasty bread from the toaster, I like to slather it with softened salted butter so the butter just melts into the crispy toast. Here's where the problem lies....I don't want the bread to get soggy from the condensation that collects on the plate if I butter it on a plate right out of the toaster. The sunflower seeds on the crust of the bread always seem to burn my hands if I try the mid-air butter spread bypassing the plate entirely. If I put the toast into a linen lined bread basket, it doesn't cool completely, but once it reaches the table, it no longer melts the butter as I like it to. I just want warm, buttery, crispy toast....is that too much to ask? How do you hounds deal with this?

  1. k
    Karl S. Jan 5, 2005 05:31 PM

    This is where a toaster oven is handy: you can butter cooled toast and put it briefly under the broiler to reheat it! Of course, Europeans think Americans are weird for wanting hot toast and cold cereal....

    1. a
      ab Jan 5, 2005 05:51 PM

      Do you have cooling rack, like for cookies? Put the toast on that whilst buttering. Should eliminate the condensation.

      1. j
        Jeremy Newel Jan 5, 2005 06:00 PM

        I feel your pain! What I ended up doing is buying the smallest toaster oven I could and using it as a warming oven to hold the buttered toast, which had been toasted in a conventional toaster. With the toaster oven set on "warm", it will keep my toast in perfect condition until I am ready to serve it.

        1. f
          farmersdaughter Jan 5, 2005 07:55 PM

          What I do is let the toast sit in the toaster after it has popped up (I have the butter at room temperature). This keeps the toast warm and I have found that it also reduces sogginess. When the other parts of the meal (eggs, usually) are ready to go, I quickly butter the still-warm toast and serve.

          1 Reply
          1. re: farmersdaughter
            bacchante Jan 6, 2005 09:28 AM

            I love this thread!

            I do a similar thing that my mother used to do for my toast. I have an antique art deco toaster with two slots, and the elements stay hot for a bit. I lay the toast across the top of the toaster and let it dry out a bit on the bottom. After a few seconds, I can hold it well enough to butter it while it's still balanced there.

            Luckily, my husband and I don't have to fight for the top of the toaster, since he likes his to get cold and butters it with cold butter. Weirdo...

          2. m
            mod'ern Jan 5, 2005 10:09 PM

            And here I thought you were going to ask whether or not it would fall butter side up.

            I would have the butter at room temp, spread it at the table.

            Another idea is to butter the bread as if you were making a grill cheese sandwich, ie, grill the "toast" on a skillet, hold the cheese.

            1 Reply
            1. re: mod'ern
              dude Jan 6, 2005 08:09 AM

              some clowns in the UK actually tested the "always falls butter-side down" theory and found it to be true. There are aerodynamic reasons for it.

            2. b
              Buttercup Jan 6, 2005 10:08 AM

              Have you tried a toast rack? They use these in England. The air circulation lets the toast cool slowly without getting soggy.

              For example:

              Link: http://www.surlatable.com/common/goog...

              2 Replies
              1. re: Buttercup
                yummymummy Jan 6, 2005 01:48 PM

                Looks like I might have to add this to my kitchen arsenal....love that it comes with the crumb tray. Thanks to everyone for the great advice.

                1. re: yummymummy
                  Karl S. Jan 6, 2005 03:18 PM

                  Btw, if you are using lowfat substitutes -- like light butter or an oil blend -- they are much higher in water content and will assuredly get toast soggier faster. Ditto for lowfat cream cheese.

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