40

The part that is buttered is the part that comes into contact with the cooking surface (a pan or a toastie
maker). By adding fat the surface of the bread is fried rather than merely toasted, giving a different
flavour and texture.

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answered 2 days ago

dbmag9's user avatar

dbmag9

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11

And the butter makes the toast maker surface more "non-sticky" so that the bread doesn't stick it to it
when cooking, and we get perfect sandwcihes instead of broken ones. –

sfxedit

yesterday

In some countries, we do not use butter that much. I guess the same effect is for olive oil? I always do it
that way and the flavour is very nice, although I woulnd't say "fry". That would take a lot of the fat/oil,
right? Just grilled (?). –

M.K

yesterday

@M.K it's still be fried, just not deep fried which specifically refers to submersing your food in cooking
oil. –

Nils O

yesterday

@M.K everything works the same with oil, minus some of the "buttery" flavors. But most of the effects
of butter come from the fats in it, which can be replaced with any other oil/fat used in cooking. –
Hobbamok

yesterday

@M.K (in the UK) it's common to use "spread" (AKA margarine) rather than butter here as well as in
sandwiches, baking, stopping cakes sticking to their tins, etc. This isn't really thick cooking oil, but it
might as well be in this context, and is easier to apply (if using a toastie maker, it might be easier to
brush oil on the relevant surfaces of the machine instead of the bread). BTW the verb is still "butter"
even if using margarine –

Chris H

23 hours ago