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Dropped $180 on a dough sheeter for croissants and now I'm not sure if I got saved or scammed
Some folks say a sheeter is the only way to get that lamination right without wrecking your arms, but others swear a rolling pin and cold butter work just fine, so tell me if the money was worth it or if I just got lazy.
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aaron88420d ago
The part about "a rolling pin and cold butter work just fine" used to be my whole belief system, ngl. I made croissants by hand for like two years and told anyone who'd listen that a sheeter was just a fancy excuse to spend money. Then I borrowed a friend's for one batch and realized how even the layers come out every single time, no warm spots, no thin patches where the butter blows through. My hand rolled ones were fine maybe half the time and a mess the rest, and that hit rate is what gets you. For 180 bucks you basically bought back your arms and your weekends, which sounds lazy until you're on your fourth fold at 6am with butter sweating everywhere. So yeah, I flipped on this one, you got saved.
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