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michael_campbell1mo ago
I always took shortcuts before, but this mess taught me the hard way.
5
riley_park371mo ago
Learned my lesson with a soupy mess last year. Now I chill the butter cubes in the FREEZER for a good 20 minutes before I even start. I use a cheese grater on the frozen butter sometimes, it makes those perfect little flakes. The big trick is using ice water and working fast to get it all wrapped up and back in the fridge. That cold butter makes all the difference for flaky layers.
1