tag:blogger.com,1999:blog-2762771780078727165.post3521609352134664222..comments2023-10-25T04:20:46.763-07:00Comments on Made in China: Homemade Cheese ItsAngelahttp://www.blogger.com/profile/08634071802732085353noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2762771780078727165.post-43267774776295010102013-03-06T21:51:33.836-07:002013-03-06T21:51:33.836-07:00What do you use to poke the holes? I've found ...What do you use to poke the holes? I've found a chopstick works best. Also, you roll yours thicker than I do, but maybe it's because I stretch more crackers out if I can.<br /><br />As for the science, butter is milk fat and water. European or european-style butter has a slightly higher fat-to-water ratio, which is why it's more expensive. You want the butter to be cold when it goes into the oven, or as cold as possible, because when the heat hits the cold water, it turns into steam, which, as you might know, rises and will create little air pockets in your food. The fat melts and disperses. For a super clear example, think about croissants. <br /><br />Ta-da! Also, if that's not clear or seems fishy (which it might be. I can be wrong at times) then just ask Alton Brown.Rebekahhttps://www.blogger.com/profile/17517622703673666241noreply@blogger.com