Mark Thorson wrote:

> Mark Thorson wrote:
>>
>> Butter in the shape of sticks (with little
>> protrusions where "leaves" may have been
>> clipped off) for recipes that call for a
>> "stick" of butter. Gee, should such a
>> stick be de-barked?
>
> After giving this some more thought, I think
> it should be sold with bark on. The bark would
> be formed by dipping in brown butter, then
> slicing off the ends to reveal the inner light
> butter core. Some intermediate layer might
> be provided to make the bark removable if the
> consumer wanted to de-bark the butter stick.
> The instructions on the package would refer
> you to your recipe for whether the stick of
> butter should be debarked or not. :-)
>
> Now, I'm wondering whether the "stick" should
> have rings inside, and the most effective way
> to make those rings.

Dip them multiple times, like with candlemaking.


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