FOOD NEWS
Ice Your Countertops For Problem-Free Dough Work
BY KYLE GRACE MILLS
When working with butter-rich dough, bakers use many tricks to keep it cool, like freezing the butter, refrigerating their rolling pins, and plunging their hands into ice water.
However, icing your countertop might be the best way to keep buttery dough from softening. Chilling the surface that your pastry will work with keeps it cold the whole time.
To try this, fill two to three gallon-sized zippered bags with ice and cold water. Lay them flat on your countertop, in the spot where you plan to shape your dough, for 15 minutes.
Once the surface is chilled, remove the bags. Remember to wipe away condensation before flouring your countertop and rolling out your dough, so the counter doesn't get sticky.
If you don't have ice cubes, try using a bag of frozen vegetables or gel ice packs. If you have no zip-top bags, fill a baking sheet or glass casserole dish with the ice and water.
