I baked with cold butter for 10 years before someone called me out

Was making biscuits at 6am last Saturday and my buddy asked why my butter cubes were still hard as rocks going into the mixer. Now I leave it out for 15 minutes first has anyone else had a recipe totally change after fixing something dumb like this?

3 comments

3 Comments

harper_wright29d ago

Wait until you realize you were supposed to let eggs get to room temp too. Made a pound cake for years with cold eggs straight from the fridge and it was always dense and dry. Once I started letting them sit out for 20 minutes the texture got way softer and fluffier. Ever try that trick?

oscarb7129d ago

Guess I've been making hockey pucks for a decade.

rosek448d ago

Two years ago I found out that room temp eggs doesn't mean leave them out on the counter for 20 minutes. Actually if you let them sit for more than 2 hours you're inviting salmonella risk. The real trick is putting them in a bowl of warm water for 5 minutes before baking. That gets them to room temp without the food safety worries. So many baking tutorials skip that important detail.