Shredding Margarine Sticks
When baking with flours, and using a whole stick or even a half stick margarine, it’s a whole lot easier to chill the stick, then shred it over large holes of a hand-held grater, when mixing it into dry ingredients.
It saves time plus allows for a more even distribution of the fat.
Try it the next time you make a pie dough or cookie dough. See if you agree.
Take a look at PECAN PRUNE CARROT COOKIES.
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Anthony Bourdain’s Kitchen Confidential
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