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Legendary
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Join Date: Sep 2006
Posts: 10,984
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Legendary
Join Date: Sep 2006
Posts: 10,984
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Pastry 101. 
http://www.baking911.com/pastry/101_intro.htm
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For best results, keep everything cold. Use cold hands, a cold marble top, pastry board or worktop and water. (To keep my hands cold, I fill a resealable plastic bag with ice and then hold it in my palms for a few seconds, when I need to or run them under cold water and then dry.) Handle the pastry as little as possible and always use the finger-tips, the coolest part of the hands. The dough os placed in a refrigerator between rollings so that the pastry remains firm.
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