Jan. 27, 2009 11:37 am
Updated: Jan. 28, 2009 10:02 am
One problem with being a professional cook or baker is that people are afraid to cook for you. (James Beard—or was it Craig Claiborne?—said something along the lines of, If you invite me over for dinner at your house, I'm happy just to have a hamburger.) The…
Dough rolled out, ready for butter. Center of dough is thicker than the edges.
Shaping butter for lock-in. I use my hands, and then a rolling pin on parchment to make it square.
Locking in butter
Locking in butter (2)
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