Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea -
size pieces of butter remaining.
Pulse in butter until mixture resembles coarse meal
with pieces of butter still visible, about 20 pulses.
Add butter and pulse until mixture resembles coarse meal with a few
pieces of butter visible, about fifteen 1 - second pulses.
Then bring 4 tablespoons of water to a boil in a skillet, and whisk in one little
piece of butter at a time.
Fill pieces of butter lettuce with chicken and top with chopped peanuts, cilantro, shredded carrots and green onion for lettuce cups.
Fill
pieces of butter lettuce with chicken and top with chopped peanuts, cilantro, shredded carrots and green onion for lettuce cups.
Cut the butter into the flour using a pastry blender or your fingertips until the mixture looks like coarse crumbs with
pieces of butter about the size of peas.
Remove butter from fridge, slice 3
thin pieces of butter and place on top of fish along with the cherry tomatoes.
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.
Dot the surface
with pieces of butter if desired (by the way, if you can find the goat milk butter it is SO GOOD!).
Place the bowl on the mixer with dough hook and scatter
pieces of butter on the surface of the dough; mix on the lowest speed for 1 minute.
Big pieces of butter left because you couldn't be bothered to make «pea sized pieces» when you pinch flour and butter together?
When the
last piece of butter has been added, increase the mixer speed to medium and knead the dough for 7 minutes.
Add butter and lard and pulse until mixture resembles coarse meal with a
few pieces of butter and lard visible, about fifteen 1 - second pulses.
Heat brown sugar, heavy cream, 2 1 -
ounce pieces of butter, and 1/4 tsp cream of tartar in a 3 quart saucepan over medium - high heat, stirring frequently while bringing the mixture to a boil.
Give the mixture a few folds with a fork to make sure that there are no very large
pieces of butter lurking at the bottom and give a few more pulses if necessary but don't go overboard — you'll be pulsing it again to mix in the liquid.
When baking pies, keep butter as hard and cold as possible to help trap the
cold pieces of butter between the layers of dough to create small air pockets and a flaky crust.
The Rymans on view range from a small, unbleached linen picture evenly slathered with creamy off - white — a
perfect piece of buttered toast for the eyes — to «Expander» (1985), a matte - enameled aluminum square inflected only by the four black bolts that anchor it to the wall.
After the
last piece of butter has been added, add the remaining 1 tablespoon of lemon juice, the remaining 1/4 teaspoon cayenne, and the sugar and whisk for 1 to 2 minutes.
Pulse baking powder, kosher salt, sugar, 1/2 teaspoon pepper, and 2 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea -
size pieces of butter remaining.
In a bowl of stand mixer fitted with a paddle attachment, mix butter and sugar on medium speed for about 5 minutes until no visible
pieces of butter remain.
Add 1
piece of butter at a time, every 30 seconds, while continually whisking and moving the saucier on and off the heat.