About the texture of softened butter...Pork dripping would probably work best then. Beef dripping is a good deal harder and doesn't seem to soften well-don't ask me why but it just goes from solid to liquid without reaching 'spreadable goo'.
Also I have to say I think Aphra is probably in the right here, even without trying the recipe. A bit of meat fat makes everything better. :D
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Date: 2017-05-30 08:32 pm (UTC)Also I have to say I think Aphra is probably in the right here, even without trying the recipe. A bit of meat fat makes everything better. :D