A kitchen utensil used to create decorative curls of butter for serving or garnishing food dishes. The curler is dipped in hot water and then drawn across the top of a 1/4 pound stick of butter that has been refrigerated and remains somewhat hard and cold. If the butter is too cold, the curl will be too brittle, so allow the stick to warm moderately for better carving of the curl. To retain the shape of the curl, place carved curls in a container of ice water and then refrigerate, in the water, until just prior to serving.
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