You know those recipes that instruct you to “cut in very cold butter” either with your fingers, a knife, a pastry blender or maybe even the food processor? For YEARS, I simply avoided them. I realize it isn’t complicated (once you have the hang of it) and cutting in butter isn’t rocket science, but I always wound up with a pile of mushy butter and flour.
Until I discovered that you can GRATE COLD BUTTER! If you haven’t tried it already, you can’t even imagine how EASY this is. Use butter straight from the refrigerator, don’t let it warm on the counter while you set up the grater. It takes only 15-20 seconds to grate a cold stick of butter. Toss the fluffy grated butter into flour to lightly coat it and then all you need is a fork or your fingers to turn it into perfect crumbs in moments!
I promise it really is that easy. I’m posting a recipe later today that calls for cutting in the butter. Don’t be intimidated, it will only take a moment!
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