I'm so sorry Watan. My fault! Those were the proportions I gave you. It should have said 5 (not 6) Tablespoons butter, melted. This means you measure before melting. Some recipes only call for 4 Tablespoons.
But the way I actually do it is to melt the butter and then add however many crumbs it takes to make it the right texture. I don't actually measure them.
And if you still have the wet crust, you can fix it by adding more graham cracker crumbs.
I'll be more careful in the future and go back and edit the post with the mistake.
I'm so sorry Watan. My fault! Those were the proportions I gave you. It should have said 5 (not 6) Tablespoons butter, melted. This means you measure before melting. Some recipes only call for 4 Tablespoons.
But the way I actually do it is to melt the butter and then add however many crumbs it takes to make it the right texture. I don't actually measure them.
And if you still have the wet crust, you can fix it by adding more graham cracker crumbs.
I'll be more careful in the future and go back and edit the post with the mistake.
My general rule when making graham cookie shells is the mixture should clump/stick together like moist earth when you press a handfull in your fist. If oily/liquid too much butter. if it does not clump then to dry (add butter).
My general rule when making graham cookie shells is the mixture should clump/stick together like moist earth when you press a handfull in your fist. If oily/liquid too much butter. if it does not clump then to dry (add butter).
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