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I used to swear by room temp butter for cookies, but now I go straight from the fridge
Everyone says softened butter is key for creaming, but my cookies were always spreading too thin. Last month, I started using cold butter and chilling the dough for an hour, and the texture is way better. Anyone else find the standard advice on this just doesn't work for them?
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kai_chen26mo ago
My grandma's old recipe card just says "butter" and I've always used it straight from the icebox.
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the_finley6mo ago
Man, that's how all the old recipes are! They assume you just know the basics. My mom's cookbook says things like "a good lump of lard" or "bake in a quick oven." It's like they were writing reminders for themselves, not teaching someone else. Makes you realize how much cooking knowledge used to just get passed down in person.
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betty_perry246mo ago
Right? And don't get me started on "season to taste." Like, whose taste? How much is enough? It's a total guessing game. My great aunt's pie recipe just says "some cinnamon," which could be a teaspoon or a tablespoon for all I know. You really did need someone standing there showing you.
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