Sentences with phrase «of cold butter until»

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.

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.

Add the cold butter to the food processor and pulse until the butter is about the size of a pea or smaller.

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.

Using a pastry blender, * cut cold butter into the flour mixture until it is roughly the size of peas.

Cut in or pulse in shortening and cold butter, just until mixture is coarse and no large chunks of fat remain.

or a pastry blender, cut cold butter into flour mixture until it is roughly the size of peas.

Drop in COLD butter pieces and pulse until you achieve a mixture with the butter the size of small peas.

When the butter has formed small pea - sized crumbs, slowly pour the the ice - cold water and rum in, a spoonful at a time, until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible).

Cut the cold butter into pats, and work it into the flour mixture until it's unevenly crumbly, with larger bits of butter remaining intact.

Add cold butter to the flour mixture and cut in using a pastry blender until the flour only has a few pea - size pieces of butter left throughout the mixture.

Add the butter and pulse or get your hands dirty by rubbing the butter and flour between your fingers (this is my favorite part of baking and one reason I don't use a food processor — I like the tactile - ness of the cold butter and soft flour) until the flour resembles coarse meal.

Added chunks of very cold butter & pulsed until correct texture.

Cut cold butter into small pieces and crumble into the flour mixture until butter pieces are the size of small peas.

As I mentioned last week in my King Arthur Flour recap, you want to cut half of your COLD fat into small pieces (generally butter and / or lard, though Nikki told me she's had success with coconut oil when it's solid), then work into the flour with your hands until the mixture looks like cornmeal.

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

Add the cold butter, and pulse until the mixture resembles course meal with some pea size bits of butter remaining (pulse approximately 10 - 12 times).

Add pieces of cold butter and pulse everything together until butter becomes the size of a pea.

I have made pie crust (as well as scones, biscuts) many times before so I am familiar and comfortable with the process of working cold butter into flour until it is in little pea size bits, so I don't think anything went wrong there.

Using a pastry blender, cut the cold butter into the dry ingredients until it is the size of small peas and evenly incorporated.

Removing the bowl from the mixer, we take a rice spatula to press and «knead» the whey out of the butter, rinsing with COLD water (warm water will begin to melt the butter) until it runs clear.

Pulse dry ingredients in food processor with cold butter (or ghee, coconut oil, natural lard, or a 50/50 combination of these) until crumbly.

Keep warm in the oven until serving time, then place on hot plates (rinse plates under very hot water and dry well), or serve in a large heated bowl, topped with a teaspoon of cold butter that will melt into a well on top of the potatoes.

Using the coarse side of a cheese grater, grate the cold butter into the dry ingredients and work in the shreds with your fingertips until the mixture resembles coarse meal.