After 60 years on this planet I've discovered something monumental about toast!

[UserName00747]

If you leave it cool for 30 seconds and then put the butter on it tastes better cos the butter doesn't melt and you can actually taste the butter!
It's probably healthier as well cos you need less butter.
Mind blown!

YABU - Toast with melted butter is yummy

YANBU - OMG : Get OP a knighthood for services to toast

Oh i don't like slabs of butter, i prefer the melty method!

I have 2 types of toast I make dependent on my mood… hot melty butter toast buttered copiously straight from toaster OR cold toast with thick cold butter on, I wait for it to go completely cold so like a good minute before buttering and I stand it up to cool so it doesn’t get soggy from condensation… maybe I think about my toast too much 😂

I actually put the toast back under the grill so the butter is melted. Cold toast and solid butter NO THANKS

I'm with you on this. The toast is crunchier too. I like granary toast, not too much butter, and seedless raspberry jam.

Apparently Nigella butters the hot toast, waits for it to melt and cool, and then butters it again.

My brother always leaves toast to get cold before buttering, I prefer to whack it on whe toast is still hot. I want toast now😄

Toast it. Butter it. Toast it again. Thank me later.

YANBU at all. I love my toast cold.

I always leave my toast to cool before I spread the butter.

Way prefer the melty method! But I like cold toast with marmalade 😋

I however recently learned that if you freeze bread before toasting it, it change its structure and makes it less likely to give you a glucose spike. Something about creating resistant starch.

Does depend on the bread, but the impact can be something like a 40% reduction.

Toast must be completely cold. How have you only just learned this?

Hard to disagree with the Goddess Nigella, but this time I think I will.

Nigella, you're talking through your (rather lovely) arse!

I don’t own a toaster for a few reasons but one of them is I would be a total toast fiend and eat a loaf a day.
When I do eat toast now it’s on holiday OR I will grill it at home but rarely bother.
I always do 2 pieces, make them in to a tent shape so the condensation doesn’t make it sweat and go horrible, and wait for a good 5-10 minutes until its properly cold before whacking on a hefty amount of butter. Proper salt crystal butter. Heavenly.
Exception to this is sourdough which is substantial and can handle being buttered when hot but I don’t love it so don’t have that often.

Room temp toast, butter and a teeny bit of marmite mixed in
I think its Nigella who makes marmite and butter sandwichesb

Lemoncurdcupcake. Do you mean putting a frozen slice into the toaster, or bread that’s been previously frozen, defrosted and then toasted?

My DH does this. He has white toast, leaves it to cool the butters it.. I have seeded wholemeal toast and like it kind of burnt and butter straight on it so it melts.

I only used to eat hot buttered toast.

Then after a 27 hour labour with my first DC the midwives brought me multiple rounds of toast that had gone cold with those fancy little sachets of butter. Haven’t been able to eat it any other way since… .

30 seconds isn’t long enough for the toast to cool down enough for the butter not to melt at all.

It takes a few minutes. If it is cooler, you can just scrape enough butter across, without it disappearing. Then you put the scrambled eggs on top. That melts the butter a little, but you can taste it.

Try eating the toast upside down so the butter hits your tongue... it's a winner

Good God no. What are you, a savage?

I have never owned a toast rack, but I see the point of them now for the gentry (who wouldn't be standing in the kitchen quarters with staff watching, shoving buttery doorstep in the gob).

I always let it cool a bit. Cold buttered toast is the food of the Gods

Yuck, I need full melt and as quick as possible a smear of marmite before it all soaks in.

YANBU. I have known this for years. Love the combination of crispy toast and cool creamy butter.

After decades of the usual spreadable stuff from the fridge, we reverted to proper salted butter in a butter dish on the kitchen side all the time.

Easy toast access at any time.