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My butter was always too soft until my grandma in El Paso showed me her trick with a glass of ice water
For years I just left butter on the counter and wondered why my pie crusts came out greasy and flat. Last month my grandma watched me cube butter for a crust and started laughing, then handed me a bowl of ice water and told me to float the cubes for 5 minutes before cutting them in. Turns out cold butter stays in little pea sized bits instead of melting into the flour, and my crust finally came out flaky instead of tasting like a cracker. She said her own mom did it that way back in El Paso in the 60s and never wrote it down anywhere. Does anyone else keep their butter in ice water before baking, or am I the last person to learn this?
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oscarmurphy1d ago
Man, I always figured cold butter was just cold butter and the fridge did the same job. Then I tried the ice water thing on a whim for a biscuits recipe and it was night and day. The cubes stay firm the whole time you cut them in, so you get those little pockets that puff up in the oven. My first batch with the bowl method actually rose taller than anything I'd made before. I was wrong for years and I'm fine saying it.
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