Just learned butter temperature matters way more than I thought

Found out last week that if your butter is even 2 degrees off for laminated dough, you mess up the whole layering. I was watching this King Arthur Flour video and they had a thermometer in the butter block. Mind blown. I always just guessed "cold but not too hard." Now I'm checking temps on everything. Anyone else ever go years without knowing something this basic?

2 comments

2 Comments

nathan1933d ago

And it's crazy how once you notice one thing like that, you start seeing it everywhere. Like I used to think I was just "bad at cooking rice" until I realized water ratio and lid tightness are basically a science experiment. Same thing with sharpening kitchen knives - I went years thinking they just "got dull" until I learned about angle guides and honing steels. It's like there's this whole hidden layer of precision in everyday stuff that nobody tells you about until someone on YouTube breaks it down with a thermometer. Makes you wonder what else we're all just winging it on lol.

the_alice2d ago

Have you tried the finger knuckle trick for measuring rice water yet?