went's Profile
Pastry Surface for High Butter Content Doughs?
hello,
i was contemplating getting a marble board for working with my pastry dough, pasta and breads. however, as i was further investigating marble as an option, i noticed that a person mentioned that for 'high butter content doughs' (i.e. biscuit dough etc) the marble did NOT work well. i do alot of this type of dough.
currently, i roll out on a large silpat type mat for my doughs. but it's still a bear to clean with all the oil. i also have granite counters. would that be an option? to just roll out my butter doughs, breads etc on the counter? although, a major concern is hygeine. w/ the granite, i can only use a specific cleaner with a 0 ph. so i'm not sure if it's really getting CLEAN. especially, after a high oil content dough.
prior to investing in a heavy 'ol chunk of marble, i wanted to get your opinons regarding this.
thank you very much.
Rugelach Dough - Can you freeze?
thank you very much for your response! it was very helpful.
Rugelach Dough - Can you freeze?
i have a related rugelach question...
i just made some dough (cream cheese/butter/buttermilk/flour/salt) on tuesday night (about 3 1/2 days ago). it's been in the fridge, but it's turned a tad bit grayish. i don't see any visible mold per se. but i was wondering if there was a specific amount of time that the dough is deemed good in the fridge prior to cooking.
after reading this thread, i'll definitely freeze next time. but was wondering what to do with my existing dough?? don't want to get sick, yet don't want to wait another few hours and have to make a new batch.
is the fact that it's turning grayish OKAY/NORMAL??
would appreciate your expert advice.
thank you kindly.
