The Evening World, New York, March 24, 1904
Has anyone tried this? I feel compelled to at least take the idea seriously
The trouble with *holding* it upside-down is that gravity works against you, and some or all of the butter may fall off.
I generally compromise by holding it butter-side-up, then using my tongue to flip each bite over inside my mouth.
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*looks up “voluble”* Wait, hang on, is this a joke about oiling your tongue in order to make your speech-producing mechanisms work better? I thought we were talking about how to best enjoy the flavour.
So having tried this, here are my findings:
1) I didn’t have any trouble with the butter coming off, it was all pretty well into the bread. If you used a lot more butter than I did though perhaps that could become a problem?
2) The flavor profile is definitely a little different. I get the butter first and then later the flip side (my test was performed with end pieces of a wonderbread style loaf, I do have some dough rising so maybe I’ll see with some normal bread).
3) However the butter flavor is still very available eating it butter side up. It’s more of an accent though. I didn’t find it made a big difference, although if you wanted to maximize the butter flavor (to skimp on butter, maybe, or if you just really love butter) butter side down might be worthwhile.
4) The actual inconvenience to me was that I had to hold my slice in a nonstandard configuration.
My conclusion is that this approach is probably not, generally speaking, for me, but I think it’s a reasonable preference.
It may be worth noting that in many cases my buttered bread has room-temperature bread, and butter partway between refrigerator-temperature and room-temperature. In these cases the butter does not melt into the bread at all, and is often not even that firmly attached.
(I *try* to bring butter up to room temperature before spreading it, but I don’t always get enough advance notice.)
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