post #31 of 31


Originally Posted by flipflopgirl View Post

Edit to add....if your fat is soft and fluffy at room temp the pastry will be way too soft at room temp.



Left this thought unfinished (PC was so slow...didn't think satellite internet was disturbed by the weather?).

If it is too warm in the room try this for lard that is too fluffy.

Freeze the ballpark amt needed and portion into small cubes then freeze again before working into your drys.

If you want let the drys sit in freezer for a bit as well.

Works for me and my hot slow hands.

Freezing the butter and shredding on a box grater and parking in the fridge for a bit (then toss around in the drys until a shaggy mess) works great as well.


Little trix that help me deal with a hot and humid Texas summer.