Add butter and process until
largest pieces of butter are pea - size.
Add chilled butter and pulse until
largest pieces of butter are the size of a pea.
Cut the butter into the dry ingredients with a pastry cutter or a fork until
the largest pieces of butter are the size of peas.
Rub some of the mixture between your hands so that it's sandy — you're going for a crumbly, sandy mixture wherein
the largest pieces of butter are about the size of a marble and flattened into a sheet.
The larger the piece of butter you're working with, the warmer it can be without causing problems.
Toss the butter in the flour mixture then using your fingers or a pastry cutter, cut the butter into the flour until it resembles coarse cornmeal with a few
larger pieces of butter.
Using a pastry blender, cut in the cubes of cold butter until the mixture resembles cornmeal and there are still
some larger pieces of butter.
Stop the machine and by hand pinch flat
any large pieces of butter that remain.
Keep turning and rolling out only one or two more times until the dough is a uniform texture, though it's okay if
some larger pieces of butter are still visible.
Not exact matches
Add the chunks
of very cold
butter, pulse again 7 - 10 times, until the mixture looks like coarse meal, with
pieces no
larger than small peas.
Grease a
large piece of waxed paper and place the mixture, let cool for 30 minutes, grease your hands with
butter and form the balls.
Ingredients: 10 slices
of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1
large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits
of shell and keep
pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted
butter for panfrying / 4 — 8 lemon wedges.
Use a pastry blender, two forks, or clean, cool fingertips to cut the cold
butter into the flour mixture, until the
largest pieces are the size
of small peas.
Add in the
butter cubes and cut and rub using your fingers until the
largest pieces are about the size
of peas.
Two
of the things that were always on that table were what they called hoecakes (simply a
large skillet made biscuit that everyone tore
pieces off
of) and apple
butter.
Just make a smooth paste
of two
pieces of small size tomato and one
large / medium size onion and fry in a wok with refined oil or
butter for 3 - 5 minutes.
2
large apples, sliced 1/3 cup brown sugar, loosely packed 1 tsp cinnamon 3 tbsp
of unsalted
butter, cold, cut into small
pieces 1 sheet
of puff pastry 2 - 3 tablespoons apricot jam (optional — for glazing the top
of the baked tart)
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2
large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized
pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted
butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
Most
of the pecans have crushed and almost incorporated into the
butter to give some more nutty flavor, but some
of them are
larger pieces which create a delicious crunch.
Use your fingertips to rub
butter into dry ingredients until the
largest pieces are the size
of small peas.
For the roasted pears: 3
large firm Bosc pears, peeled, quartered and cored 2 tablespoons
butter, cut into small
pieces 1/2 cup good quality honey, such as Wildflower, Orange Blossom or even Rosemary Blossom honey 2
large sprigs
of rosemary, cut in half 1 cinnamon stick Strips
of lemon zest from 1/2 lemon
With a pastry blender, cut the
butter into the dry ingredients until there are no
pieces of butter that are
larger than a pea.
In a
large saute pan, melt 3 tablespoons
of butter, add the bread crumbs and stir to coat the bread
pieces with the melted
butter.
The layers come from
large pieces of fat (here in the form
of butter, but Spectrum nonhydrogenated vegetable shortening works well, too) being surrounded by layers
of flour.
1 head
of kale, washed, dried and torn into
large pieces 1/4 cup raw almonds (or almond
butter) 1 Tbsp fresh lemon juice 1 Tbsp tamari 1 tsp raw honey 1 inch fresh ginger, grated dash cayenne
Let's start baking... White Chocolate Red Velvet Rice Krispie Treats Yields: 8 × 8 pan 9 - 16
pieces (depending how
large of squares you cut) Ingredients: 6 tbsp salted
butter 4 cups mini marshmallows 1 cup dry red velvet cake mix 1 tsp red food coloring 1 tsp pure vanilla extract 6 cups Rice Krispie cereal 1 cup white chocolate morsels Directions: 1.
If the
pieces of butter are
large enough, even if they melt a bit as you work the dough, they'll firm up when you chill the dough again before baking.
Ingredients - 2 tablespoons unsalted
butter -8 oz
of thick cut bacon cut into bite size
pieces - 8 oz
of sliced mushrooms - 2 shallots, thinly sliced - Fresh thyme - 8
large eggs, at room temperature - 1/2 cup (120 ml) half & half - 2 teaspoons
of salt - pinch
of ground nutmeg - 1/2 cup (120 ml) Gruyère, finely grated - prepared pie crust (or make this homemade recipe by All Recipes)
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch
piece ginger 1
large onion, chopped and divided into 2 parts 1
large bunch
of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon
butter or olive oil for sauteeing 1 teaspoon turmeric 4
large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
Place this
butter - flour mixture on a
large piece of plastic wrap and cover completely.
Using your hands, pinch together the
butter pieces and flour until you get a mix
of fine pea - size
pieces and
larger, ~ 1/3 inch size
pieces.
Toffee Scones 2 cups all - purpose flour 1 tablespoon granulated sugar 1 tablespoon baking powder Pinch
of salt 6 tablespoons
butter, cold and cubed 1/2 cup heavy whipping cream 1
large egg 1 cup chocolate toffee
pieces
2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon kosher salt 1
large onion, chopped 3 - inch
piece of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut into 2 - inch
pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut
butter 1 cup roasted peanuts 1 tablespoon ground coriander 2 teaspoons cayenne, or to taste salt and freshly ground black peppers 1/2 cup cilantro, chopped
2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side
of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some
larger pieces (I used New York Texas Toast brand Garlic &
Butter)
Leave most
of the
butter in
large, pea - sized
pieces.
1) 1 1/2 cups
of almond flour or almond meal (I ground whole almonds in the food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3
large eggs 8) 2 teaspoons
of pure vanilla extract 9) 1 tablespoon
of raw honey 10) 1 - 2 tablespoons
of butter, for frying the pancakes 11) 1 banana, sliced into small
pieces (for topping) 12) Honey (for topping)
Make the dough: In a standing mixer fitted with the paddle attachment, combine the flour and
butter on medium - low speed, mixing until the
largest butter pieces are the size
of small peas.
2 1/4 cup all purpose flour 1/3 cup sugar 1 tablespoon baking powder Zest
of one small orange (+ zest
of one lemon, optional) 1 1/2 stick salted
butter, cold 1 - tablespoon
pieces 5 ounces white chocolate, chopped to none
larger than 1/2 - inch
pieces 1/2 cup heavy cream 1 teaspoon kosher salt
Add the
butter and mix with your hands, breaking up the
butter until the
largest pieces are about the size
of a pea.
Hide this message 200g unsalted
butter, softened1 ball buffalo mozzarella1
large ciabatta loaf, Cutting a
larger piece of food into even
pieces or strips.
1 c. old fashioned oats 1/2 t. baking powder 1 1/2 t. ground cinnamon Pinch
of salt 1/4 c. maple syrup, plus more for serving 1 c. milk 1
large egg 2 T. unsalted
butter, melted and cooled slightly 1 t. vanilla extract 1 apple (any kind), peeled, cored, and diced into 1 / 2 - inch
pieces 1/2 c. raisins
The rest
of the COLD
butter (or other fat) should be cut into
larger pieces, dropped into the flour, and flattened down between your thumb and forefinger.
Work these small
pieces into the flour mixture until it's crumbly «like cornmeal», with some
larger, pea - sized chunks
of butter remaining.
Ingredients: • 2 1/2 cups all - purpose flour • 2 tablespoons sugar • 1 tablespoon baking powder • 3/4 teaspoon cream
of tartar • 1/2 teaspoon salt • 1/2 cup (1 stick) unsalted
butter, cut into
pieces, plus extra for serving • 4 ounces Cheddar cheese (1 cup), grated • 2 tablespoons minced fresh herbs such as parsley, rosemary, and tarragon • 1
large egg • 1 1/4 cups buttermilk
add the
butter and shortening, and pulse until all the fat is in small
pieces, the
largest about the size
of small peas, 12 to 15 times.
Pulse until the
butter is cut into
pieces the size
of large breadcrumbs, 6 to 8 pulses.
* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body
of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted
butter, cut into 1 - inch
pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1
large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch
pieces (I chopped my chocolate a bit
larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
Butter a shallow 13x9» baking dish and a
large piece of foil.
Working quickly and aggressively, use your fingers to rub
butter into flour to create
large, shaggy
pieces of dough (the idea is to smash the
butter into the flour, creating some
pieces that are flat and thin and some that are
large and chunky).
3 chicken breasts, chopped into small thumbnail - sized
pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups chicken stock 1/4 cup
butter 1/2
large onion, diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium jalapenos, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp
of Intensity Academy Hot Cubed Hot Sauce