COLD BUTTER: WHY?

When it comes to creating anything in the kitchen, I believe the rules you follow define the outcome of what you make. It does not matter if the rules you follow are from that prestigious culinary institute you attended or your grandmother who taught you everything you know; following rules in the kitchen ensure your culinary creations remain consistent.

 Generally, the first rule throughout all cooking is concerning temperature management, be the heat of your pan when searing a steak, the temperature of your oven when roasting vegetables or the temperature you cook your jam to.

Within baking, the temperature of your dairy is always a particular sticking point. Because all dairy products are “oil-in-water” emulsions if not handled properly they can split your mousse, ruin your pastry, and even destroy the texture of your cakes. In the first section we will be working with cold butter (2-10◦C), straight from the fridge.