Just make sure you're using
very cold butter!
Pin It Ingredients: For the pastry crust 1 3/4 cup flour 1/4 cup sugar 1/4 teaspoon salt 10 tablespoons
very cold butter, cut into cubes 1 egg yolk 3 tablespoons very cold water For the Frangipane 1 1/2 cup sliced... Continue Reading →
Once the dry ingredients and
VERY COLD butter were incorporated I added freshly shredded Parmesan cheese to the mixture.
Added chunks of
very cold butter & pulsed until correct texture.
Serves: makes 8 to 10 turnovers Ingredients For the Lemon Curd 6 lightly beaten egg yolks 1 cup sugar 1/2 cup fresh lemon juice zest of two lemons, finely minced 1/2 cup butter cut into small pieces For the Sour Cream Pastry 3 cups all purpose flour 2 cups
very cold butter 1 tsp salt 1 cup sour cream Instructions To prepare the Lemon Curd In a mall saucepan combine the egg yolks, sugar, lemon juice and lemon zest.
dried oregano 1/2 cup
very cold butter, cut into pats 1 cup buttermilk (or a little more) 2 cups cooked sliced or crumbled breakfast sausage links 1 cup diced cheddar cheese 3 Tbsp.
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.
Not exact matches
And the best dough for homemade pies is pâte brisée... Getting the right proportion of
butter to flour is crucial, as is using
very cold ingredients and a light hand.»
1/3 cup
cold butter (or vegan margaraine, coconut oil or vegan palm shortening, just make sure its
very cold)
There are a lot of good reasons to make banana bread: You have a pile of sad bananas in your fruit bowl that are near the end of their life expectancy; You like things that are undeniably delicious and go
very well together with peanut
butter, Nutella or condensed milk; It's
cold outside and you need something [Continue Reading...]
Beth's Best Biscuits: 6 cups King Arthur Unbleached All - Purpose Flour 3/4 cup granulated sugar 1/4 cup baking powder 1 1/2 teaspoons salt 1 cup (2 sticks)
cold Cabot Salted
Butter, cut into pieces 4 ounces Cabot Sharp Cheddar, grated (about 1 cup) 2 cups
very cold lowfat (1 %) milk
Streusel: 1/2 cup all - purpose flour 1/4 cup light or dark brown sugar 1/2 teaspoon ground cinnamon pinch of Kosher or sea salt 4 tablespoons unsalted
butter,
very cold
It is
very important that the
butter is
cold here.
If you get it right, it must be smooth and firm like
cold butter, and have a
very slight bitterness.
You want the coconut oil or
butter to be
very cold, so that it forms little chunks in the dough.
Also make sure your
butter is
very cold and cut into small pieces.
3/4 cup heavy cream + more for brushing,
very cold 1/2 scraped vanilla bean 2 teaspoons pure vanilla extract 2 cups all - purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted
butter,
very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese,
very cold, cut into pieces
2 cups all - purpose flour 1 tablespoon baking powder 1 tablespoon granulated sugar 1/2 teaspoon Kosher or sea salt 1/2 cup unsalted
butter,
very cold 2/3 -3 / 4 cup buttermilk,
very cold *
Hot weather can be
very difficult for pastry crusts because it melts the
butter, rather than keeping it in
cold bits throughout the flour.
ingredients: for the crust: 140 grams (10 tablespoons)
butter, diced and
very cold 210 grams (1 3/4 cups plus 1 tablespoon) flour 1 spoonful (approximately 1 tablespoon) sugar 1/2 teaspoon kosher salt 55 grams (3 tablespoons plus 2 teaspoons) ice water, or as needed
Brown
Butter Biscuits: 2 cups all - purpose flour 1 tablespoon baking powder 3 tablespoons light or dark brown sugar, packed 1/2 teaspoon Kosher or sea salt 1/2 cup brown butter, solid, very cold 2/3 -3 / 4 cup half - and - half, very cold, plus more for brushing 1 tablespoon coarse sugar (like turbinado), for spri
Butter Biscuits: 2 cups all - purpose flour 1 tablespoon baking powder 3 tablespoons light or dark brown sugar, packed 1/2 teaspoon Kosher or sea salt 1/2 cup brown
butter, solid, very cold 2/3 -3 / 4 cup half - and - half, very cold, plus more for brushing 1 tablespoon coarse sugar (like turbinado), for spri
butter, solid,
very cold 2/3 -3 / 4 cup half - and - half,
very cold, plus more for brushing 1 tablespoon coarse sugar (like turbinado), for sprinkling
1/2 cup unsalted
butter,
very cold 2 cups + 2 tablespoons all - purpose flour 2 tablespoons cornstarch 1 tablespoon granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 1 1/2 teaspoons freshly - cracked black pepper 1 cup freshly - grated parmesan cheese 3/4 -1 cup buttermilk,
very cold
Let the
butter cool to room temperature before refrigerating until solid and
very cold, several hours or overnight.
Add flour,
cold butter, cornstarch and salt and pulse until mixture resembles fresh breadcrumbs (dough will be
very dry).
Crust & Topping: 1 cup white granulated sugar 3 cups unbleached all - purpose flour 1 teaspoon baking powder 1/2 teaspoon coarse kosher salt 1 cup (2 sticks) unsalted
butter,
very cold (like 15 - 20 minutes in the freezer
very cold, not frozen) 1/4 cup buttermilk
2/3 cup half - and - half + more for brushing,
very cold 2 tablespoons honey zest of 1 lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted
butter,
very cold, cut into pieces 6 ounces fresh blackberries
Crumble: 1/2 cup old fashioned oats 1/2 cup white whole wheat flour * 1/3 cup granulated sugar 1/2 teaspoon Kosher or sea salt 2 tablespoons sliced almonds, optional 5 tablespoons unsalted
butter,
very cold, cubed
Of course, this version of the famous soup will be different from the heavily laden
butter and cream recipes of the past.For one, it will have a lot more heat for a
cold soup because I've replaced the fat with chile juice.This recipe requires advance preparation.The humorist Fran Liebowitz commented, «Cold soup is a very tricky thing and it is the rare hostess who can carry it
cold soup because I've replaced the fat with chile juice.This recipe requires advance preparation.The humorist Fran Liebowitz commented, «
Cold soup is a very tricky thing and it is the rare hostess who can carry it
Cold soup is a
very tricky thing and it is the rare hostess who can carry it off.
I use
cold pressed organic rapeseed and it has a lovely deep yellow color that will make you aquafaba
butter look
very buttery to the color.
I find that the
butter has to be frozen HARD in order to be grated quickly, while when using a pastry blender the
butter must be
very cold but not rock hard; frozen
butter is
very hard to cut into cubes and
very hard to work with a pastry blender.
By the time I am done grating, the
butter is usually still
very cold if not actually still frozen; I give everything a toss and then add the icy
cold liquid that has either been sitting in the fridge or freezer while I prepared the flour /
butter.
zest of 1 Meyer lemon 1/4 cup granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted
butter,
very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese,
very cold, cut into pieces 3/4 cup heavy cream + more for brushing,
very cold
5 Tbsp
very cold vegan
butter, grated or chopped into
very small cubes (about 2/3 of one stick of vegan
butter)
And lastly raw cacao
butter is the pure
cold pressed oil of the cocoa bean and is
very high in antioxidants.
I like to make sure my vegan
butter is
very cold and then grate it on a cheese grater.
Ingredients: 1 cup heavy cream 3 tablespoons granulated sugar 2 tablespoons
butter 1/4 cup
very strong espresso 1/4 cup semisweet or bittersweet chocolate, chopped 1 1/2 teaspoons unflavored gelatin, softened in 3 tablespoons
cold water 1/2 cup sour cream 1/2 cup Mascarpone Cheese Whipped cream and chocolate - covered coffee beans for garnish (optional)
INGREDIENTS for the labneh: 1 cup of 2 % pain greek yogurt 1 tablespoon of honey 1/2 teaspoon of maldon sea salt or kosher salt for the crust: 1 cup of all - purpose white flour (plus a couple of tablespoons to roll out the dough) 1/2 cup of buckwheat flour 1/2 teaspoon of sea salt 1/2 cup (typically one stick) of
very cold sliced
butter 1/2 cup of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons of coconut palm sugar (or regular white sugar) a pinch of sea salt 1/2 teaspoon of cinnamon 1 tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped
Cut the
butter, which should be
very cold, into a small dice.
3/4 cup white rice flour 1/2 cup sorghum flour 1/2 cup cornstarch or tapioca starch 1/4 cup potato starch (not potato flour) 2 teaspoons xanthan gum 1 + 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/2 cup (1 stick)
cold unsalted
butter or dairy - free substitute, cut into small pieces 1 + 1/3 cups
very ripe mashed bananas (about 3 large bananas) 1 teaspoon pure vanilla extract 2 large eggs
(If you're using your hands, work quickly so that the
butter doesn't get too warm - it needs to be
very cold).
Salted Caramel Fudge ice cream, to serve FILLING 45g
butter 1 egg 50g almond meal 25g plain flour PASTRY 300g plain flour with a good pinch of salt added 225g
butter,
cold, cut into 1 cm squares 85 ml
very cold water 2 tsp lemon juice Begin by making the pastry.
Once the
butter is incorporated, slowly pour in 1/3 cup of
very cold water — it might take even less water than this.
For the Dough: 2 1/2 -3 cups whole - wheat pastry flour 2 cups all - purpose flour 1 Tablespoon baking powder 1 - 2 teaspoons fine sea salt 1/2 cup
cold vegan
butter 1/3 cup vegetable shortening 2 teaspoons agave or honey 1/2 — 3/4 cup
very cold water For the Filling: 2 cups peeled and cubed red potatoes 2 Tablespoons ghee or coconut oil, plus extra for brushing 1 cup minced onion 1 cup shredded carrot 2 Tablespoons curry powder 2 teaspoons garam masala 1 teaspoon red chili flakes (optional) 3/4 cup fresh green peas 1/3 cup coconut milk
Grain free turkish flatbreads 2 eggs 1/2 cup
cold water 2 tbsp olive oil 2 tbsp almond meal (
very finely ground almonds) 2 tbsp defatted sesame flour (you can replace with defatted coconut or defatted almond flour) 1 tbsp ground flaxseeds 1/2 tsp baking powder A pinch of salt 1 tbsp nigella seeds
Butter to fry
Ingredients • 2 1/4 cups all - purpose flour • 1 cup granulated sugar • 2 teaspoons baking powder • 1/2 teaspoon ground nutmeg • 2 eggs • 1 cup eggnog • 1/2 cup unsalted
butter, melted and cooled • 1 teaspoon vanilla • 1/2 teaspoon rum extract Streusel Topping • 1/3 cup all - purpose flour • 1/3 cup granulated sugar • 1/4 teaspoon ground nutmeg • 2 tablespoons
very cold unsalted
butter, cut into cubes
in a large mixing bowl, put ground almonds, desiccated coconut, 40g Sukrin Gold and cubed
butter (which must be
very cold).
Chill
butter and Crisco until
very cold by placing both in the freezer for 15 minutes.
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.
Strain them, and plunge them into a bowl of
very cold (even ice) water, just briefly, and then drain and add the beans to a sauté pan with hot
butter.
Ingredients 12 tablespoons (1 1/2 sticks)
butter,
cold 1/2 cup lard or vegetable shortening,
cold 3 cups all - purpose flour 1 teaspoon salt 8 tablespoons
very cold water