Originally Posted by
hobo13
I developed a technique to solve this. Put it under your breakfast dish (or dinner dish). The dishes are usually too hot, and the butter too cold. By the second law of thermodynamics, the heat is transferred from the dish to the butter, thus reducing the chances of burning your fingers while simultaneously making your butter spreadable.
Wouldn't that melt the butter though? I want spreadable butter, not liquid butter - unless they're serving me lobster =D.
I think the hand technique is best because your hand temperature is enough to soften the butter but not melt it completely.