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Post by Em on Dec 21, 2011 8:57:01 GMT 1
I make pastry with the cheapest cooking marg, but I use a kenwood mixer........ After I use a marble rolling pin and pastry board, these are cool and counter acts the heat in the kitchen, you can also put them in the fridge to make them colder...... Down side is you can't hit the other half with rolling pin or he'd be dead lol
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Post by Ali on Dec 21, 2011 9:55:13 GMT 1
Oooh Em you lucky thing - lovely mixer ! Love the rolling pin story Well there you go, we all have out different ways My pastry simply gets the flour and fat chucked into the blender, whizzed, drop o watter in it, bunged into a bowl and sorta gathered together and goes into the fridge for at least 1/2 hr. I hardly touch it at all. It doesn't get time to get warm!
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Post by Madame Moorhen on Dec 21, 2011 13:44:58 GMT 1
Ali if I had done that pastry in the food processor yesterday with the warmness of the butter once cut up it would have been a disgusting mess. Funny thing is the temp in the kitchen was only 20.3C but I couldn't believe how quickly the butter went far too soft. I hate washing up and already had a kitchen where a bomb looked like it had hit it with every work surface in use and my useless food processor is only capable of rubbing in, not actually making pastry unlike my old very missed Magimix. So I might as well rub it in myself! I have a marble rolling pin which a neighbour was throwing away and it's fantastic!
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