Used to melt my butter in the microwave until I tried it the old fashioned way...

I was making my grandmother's shortbread recipe last week, the one she always did by hand. For years I'd just nuke the butter to soften it, figured it was the same. Then I pulled out her wooden spoon and just creamed it by hand for 10 minutes. The cookies came out way flakier and lighter, not greasy at all. My grandma would have laughed at me. Has anyone else noticed a big difference switching from modern shortcuts to the old methods?

2 comments

2 Comments

alice_palmer2017d ago

The microwave melts the butterfat unevenly... changes the whole texture.

lindamartin17d ago

Funny you mention that, the real issue is the microwave kills the enzymes in the cheese that help it stretch right. A stovetop at low heat keeps those intact.