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Heard someone say 'room temp butter is a myth' and now I weigh mine
Was at a friend's place and she said she never bothers with room temp butter for cookies, just weighs it and grates it cold. I tried it last week with a batch of chocolate chip and they spread way more even than my usual 'wait an hour' method. The grating trick lets the butter mix in without needing to soften first. Anyone else skip the waiting game and just grate from the fridge?
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graytorres9d ago
Not gonna lie, grinding cold butter into flour changed my whole cookie game too. My take is that the real hidden benefit is less gluten development since you're not creaming and aerating the dough for minutes on end. Grated butter means you get a more tender crumb with less effort, which is pretty great for anyone who doesn't want tough cookies.
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the_nathan9d ago
lol my grandma used to freeze her butter and grate it when we made pies together.
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