Loading…
28
Why does every recipe say 'room temperature butter' like it's not a whole planning step?
I keep seeing cookie recipes that just say 'room temp butter' and move on. My kitchen sits at 68 degrees in the morning, that butter is a brick until noon. I tried the microwave 10 second trick and ended up with half melted puddles. Last Sunday I finally set it out the night before and it actually worked. But who plans butter 12 hours ahead for a random Tuesday craving? Is there a reliable way to soften it fast without ruining the texture, or am I stuck with planning every bake like a contractor? Somebody must have a better system than me.
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.