On top of the kitchen table is a yellow rectangular box .
As I grabbed it, I couldn't help but let out a sigh .
It seems like in this world, butter is a luxury ingredient, and I haven't seen one in this world .
Well, making butter does take a lot of time .
The grease of the milk then you have to skim the cream and separate the liquid, just the manufacturing process is already tiring and if you don't heat it doesn't separate properly .
Then you have to properly cool it down, getting the right amount of temperature to maintain it .
But since there's no refrigerator in this world . . . . . .
In this world, it seems like they're using an ice house . Well, no wonder butter is considered as a luxury item .
That's why it's always the same old bread .
But this time there's butter .
I love the milk's grease! (well it's more like the cream on top of the milk)
"Tomato, basil, olive oil and lastly is this!"
Along with the butter I got, this white clove-like thing is . . .
"Garlic!"
The King of Italian .
Even though it stinks, it just tastes delicious . It's like the stinkiness is what makes it the best, kind of .
This time I'll only be using these ingredients .
The bread that Hurst-san brought, butter and garlic . (Eunie: garlic bread y'all *u*)
That's right! What I'll be making is . . . . . . !
"Garlic Toast!"
The crispy bread topped with butter .
The smell of the garlic and the taste of salty butter and before you know it, it turns out you have already finished all of it . That scary bread!
In the first place, we have to mix the butter and garlic and make garlic butter . Melt it and then placed it on top of the bread, toast it till it's crisp is the best .
But, I don't have a toaster in my kitchen .
That's why this time I will be using this!
"Frypan and Garlic Toast"
It's the first item I've acquired through the point exchange, this huge frying pan .
It's what I use most of the time and today as well, it's the star of the day .
Now, then first I have to heat the pan on top of the dennetsuki with a low start-up . While waiting, I took out the butter from the box and carefully peeled off the silver wrapping .
" . . . . . . So it had a butter case"
There's a lot of ways to preserve butter depending on the person, that's what I think . I'm someone who slices it to pieces first before preserving it .
Nowadays, they're already selling something like that .
As the butter is firmly attached on top of the wire, and if you push it from the top, you'll get a sliced butter around 5 grams . It's super convenient . I want that . (I wonder if she's thinking about a packet butter . I mean I don't get the need for the wire/harigane *oofff I tried . you guys know anything about it?)
But right now I don't have one, I grabbed the butter and cut off the amount I need .
It's the same thickness as always, around 2cm, cut french bread and is around 6 pieces . So I need about 20 grams of butter .
I remember the 5-gram cut as I cut the butter by measuring it with my eyes . Well, this is just my own opinion but I don't think it would be so bad to have a bit more butter . Approximately is just fine~ da-i-jo-bu .
Then I placed the butter I have cut on top of the frying pan . . . . . .
"Un! It's this sound!"
This sound when the butter slides around the frying pan .
Looking at it as it gets smaller looks kind of cute . . . . . . .
"Haaa . This isn't the time to happily look at it"
While the butter hasn't completely melted off, I placed the bread .
Since the bread is freshly baked so the inside is still soft .
"I'll make a one side toast with this bread . "
Since it's a freshly baked bread, I want to use the softness of the bread .
It's obvious that when you make a garlic toast you usually use a toaster as it's faster that way to have that crisp . But by using a frying pan you can only toast one side each, that's why this time I'll be using that .
The other side will be crispy while the backside still has that fluffy texture .
"And now, in one go increase the fire . "
To not burn the bread I wanted to simmer it in a low fire but this part needs a higher one .
With the low temperature and slowly toast it, the moisture of the bread will be lost .
Today I want something crispy fluffy texture, so I increased the temperature of the fire . With just the right amount of char and it doesn't take much time .
So while I was waiting for the bread, I placed the butter back to its box . After placing it in the refrigerator . The bread is already done .
"Thanks for the assist!"
When I removed the frying pan from the dennetsuki, just like always a plate appeared .
After saying my thanks to the kitchen, I placed over the bread . The fried part that was heated on a higher fire temperature has been properly toasted and it looks crisp .
"Now it's time for the garlic . "
That's right . Right now this is just a butter toast . To make it into a garlic toast, it's important to place the garlic .
First is I have to peel off the skin of the garlic and remove both ends using the knife and then I have to peel the thin skin . . . . . .
"Like always, it's annoying to peel it"
It's hard to peel the skin one by one and the skin is so thin that sometimes it sticks to your fingers .
The skin of the garlic is always hard to peel off .
And that's not all, every time you use it for cooking, it's smell sticks to you . Even if you have washed your hands somehow there's still some lingering smell of the garlic .
But . . . I'm still using garlic again . . . . . . Cause it's delicious . . . . . . Garlic is so sinful! (T/n: LMAO)
While I was toyed around by the garlic, I cut sliced off the head part and while holding it, on one hand, I grabbed the piping hot toast . . . . . .
"H . . . hot"
It's obvious but it's hot . The bread itself is hot .
But in cooking the hotness and the coldness is an everyday thing . . . . . . !
"Hot . . . ho . . . hot!"
As I hit and pressed on the bread to the garlic, little by little the garlic engraves itself to the toasted part .
"It smells good . . . . . . I wanna eat it . . . Hot!"
I couldn't help but gulp upon smelling its aroma .
I think that garlic can help enhance the smell of a dish .
It would have also been fine if I placed a clove of minced garlic while it was still on top of the frying pan but because it's easy to burn garlic I decided not to .
And if you eat raw garlic like this, the moment you eat it a different aroma of the garlic will spread to your mouth . . . . . . . Well, it is still hot .
As I continued to I firmly pressed down the garlic into all six bread then the garlic toast .
After rubbing in the garlic to all six pieces of toast then the Garlic Bread is complete!
Then I took out the finished tomato olive oil salad from the one door refrigerator after washing the knife .
As there's that wonderful char on the garlic toast while on the other side of the bread still retains that soft texture of the bread together with the marinated tomato salad with olive oil seems to be sparkling .
"Tomato Bruschetta!"
Garlic toast and (a marinated) olive oil tomato salad .
If you placed some spoon and combined the two it will become one amazing dish .
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