7/22/2008

07-22-08 - 2

I don't quite get the cold butter thing. I mean I get it in pie crust or streusel or something like that; in that case you don't actually want the butter to mix in, what you want is for layers of butter and flour to form that are not mixed until they cook. But with liquid mixing applications they still say you have to use cold butter, like making a beurre blanc or a lemon curd or such. The first thing the butter does is melt and then you whisk it in, so why do you need cold butter? I don't get it.

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