Thursday, April 24, 2014

Toothpick tripod: microwaving butter without melting it

toothpick tripod method butter microwave without melting puddling Josef Spalenka
The Toothpick Tripod Method of Microwaving Butter

Have you ever wondered how to soften butter in the microwave without it melting?

Softening refrigerated butter in a microwave to make it instantly spreadable has been a challenge to humanity for more than half a century. The inherent difficulty of microwaving butter is so well known that it was recently illustrated in a popular webcomic by The Oatmeal. Microwaving butter resting directly on a plate results in partial melting and puddling. Additionally, the time window between spreadably soft butter and mostly liquid butter is very narrow, and is highly variable depending on the microwave oven used, the size of the butter pat, and the material composition of the plate.

I am pleased to announce that this butter softening challenge has finally been solved.

I recently noticed that the initial puddling phenomenon always starts at the bottom of the butter pat where it contacts the plate, but the plate itself does not necessarily get hot and cause the melting. Even starting with a refrigerated plate results in melting from the bottom of the butter pat first. My idea was to elevate the butter pat above the plate, using toothpicks as shown in the above image, to avoid contact with the plate and hopefully achieve even heating without melting. I call this "The Toothpick Tripod Method" of microwave butter softening.

A tripod was chosen because it is the most efficient method to form a stable elevated support, with minimal surface area contact to the butter, and it is suitable for a butter pat of any shape. A bonus byproduct of this method, is that it also solves the problem of variable heating between different microwave ovens. Using the toothpick tripod method, you can simply set the microwave for any sufficiently long length of time, and then carefully watch the microwave until the buttery tripod softens and falls down under its own weight. The result is perfectly spreadable butter with no melted liquid, every time.

Try it for yourself!

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