[Sca-cooks] To oil or not to oil?

[Jeff Gedney]

>
>Doesn't that stick to the butter's surface?

A little, perhaps...
You just blow or brush off the excess with a soft 
bristled brush. 
You dont really taste it, like you do with most oils.
(And people with severe corn allergies are much rarer 
than people with allergiers to nut oils. 
There are some, and they are generally not also allergic 
to Rice starch, so you can use that)
Anyway, _I_ dont really taste it and it is nearly 
invisible when the pat melts or is spread. 

Anyway IIRC, sometimes you dont need to do anything 
at all if the butter is really well chilled. 
(I think it has to do with how intricate the mold is.)
I have butter paddles that I used to use and I never 
coated them with anything, I just kept the pats in 
ice water unless I was actually working on them.

Capt Elias
Dragonship Haven, East
(Stratford, CT, USA)
Apprentice in the House of Silverwing

-Renaissance Geek of the Cyber Seas
- Help! I am being pecked to death by the Ducks of Dilletanteism! 
There are SO damn many more things I want to try in 
the SCA than I can possibly have time for. 
It's killing me!!!

-----------------------------------------------------
Upon the hempen tackle ship-boys climbing;
Hear the shrill whistle which doth order give
To sounds confused; behold the threaden sails,
Borne with the invisible and creeping wind,
Draw the huge bottoms through the furrow'd sea,
Breasting the lofty surge: O, do but think
You stand upon the ravage and behold
A city on the inconstant billows dancing;
For so appears this fleet majestical,
Holding due course to Harfleur. 
  - Shakespeare - Henry V, Act III, Prologue