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How to cut and store butter without sticking

When you cut butter, it sticks to the knife, right 🤔

If you wrap a cooking sheet around a knife and cut it, it will not stick easily and will come off easily by hand 🤝

Even if it is frozen, it can be used as usual butter and at my home I freeze it as soon as I cut it 👏

When wrapping, make it large and put butter on the first row. If you roll it so that the butter does not stick to each other, you can use it without stress until the end 😆✨✨

Eye Scales Life Hack 👀

There is no harm in knowing the tricks of living 🤝

Something familiar 👏🏻 how to use it -

Good housework and housekeeping time saving items 👍🏻 -

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2023/7/28 Edited to

... Read more私が一番よく買うのが450gのバター(雪印など)なんですが、「使うたびに切る」「包丁にくっつく」「保存中にバター同士がくっつく」の3つがプチストレスでした。そこで、買ったらとりあえず“切って冷凍”をルーティンにしたら、料理もお菓子作りもかなり時短になりました。 まず「10gの切り方」ですが、きっちり量りがなくても“目安”は作れます。パッケージに目盛りがあるタイプは、表示どおりに切るだけでOK。もし「ひとメモリ何グラム?」と迷ったら、外箱やパッケージの説明を確認するのが確実です(メーカーや商品で違うことがあります)。私は最初だけキッチンスケールで1〜2個測って、「この幅でだいたい10gだな」と感覚を掴みました。 次に「冷凍でも切れる?」問題。結論、カットしてから冷凍しておけば“凍ったらひと切れずつ”そのまま使えます。炒め物ならフライパンにポン、トーストなら少し室温に置くか、手の熱で軽く温めるとスッと塗れます。固まりのまま冷凍すると切るのが大変なので、先に小分けが正解でした。 保存のコツは“くっつかない配置”。私はラップを大きめにしいて、1列目にバターを置かず(端にくっつきやすいので)、少し間隔をあけて並べてからパタパタ巻きます。さらに、間にクッキングシートをはさむか、1切れずつ軽く包むと、取り出すときに本当にラクです。最後にジップ袋に入れて冷凍庫へ。ニオイ移りもしにくくなります。 冷凍保存期間は、私は早めに使い切る前提で1〜2か月を目安にしています。使う分だけサッと取り出せるので、結果的に酸化や乾燥もしにくく、最後までストレスなく使い切れました。バターの切り分けが面倒な人ほど、一度まとめてやるのがおすすめです。

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