Heard my neighbor say 'butter temperature is everything' and thought yeah right

I was outside grilling last weekend and my neighbor was on her porch talking to someone about making croissants. She said something like 'if your butter isn't exactly 65 degrees you might as well throw the dough in the trash.' Sounded dramatic but I figured I'd try it with my next batch of biscuits. I always just used cold butter straight from the fridge. Last Wednesday I let my butter sit out for exactly 20 minutes before cutting it into the flour. Honestly the biscuits came out way fluffier than usual. Not life changing but enough that I'm gonna pay more attention now. Anyone else have a random overheard tip that actually worked?

2 comments

2 Comments

evac722d ago

Oh yeah, leaving eggs out overnight changed my cakes completely.

spencer4071d ago

Nah you actually don't want to leave them out overnight, that's way too long. Room temp eggs are good after about 30 mins to an hour, anything past 2 hours and you're asking for bacteria problems. Your cakes probably turned out better just from the eggs being a bit warmer, not from sitting out all night.