21 Cooking Tips That Will Change Your Life
Better pastry hack: slice up the chilled butter with a chef’s knife, then toss the slices in the flour and rub them in with your fingers, very lightly and quickly. Leave the mixture a good deal coarser than you would think (butter bits the size of peas or so). Then use hard liquor that’s been chilled in the freezer to bring the dough together. You can use more liquid, making your dough easier to handle, because (unlike water) the alcohol won’t make the flour gelatinize or develop gluten strings— you won’t end up with tough, stretchy dough or a mealy crust. The alcohol will bake out and your crust will be a lovely balance between flaky/tender. This method is virtually foolproof and you don’t have to deal with butter and flour clumping up on your utensils, or dough that falls apart into crumbs.