Lack of butter that is NOT in the freezer is not necessarily a problem--in fact a lot of people deliberately make pastry by grating a still-frozen stick of butter with a box grater, the extra chill means that the butter warms up less quickly, and you have nice little flakes and chips of butter that "pastry" up quickly.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
no subject
Date: 2017-04-30 10:52 pm (UTC)