, and kebabs loaded with meat and vegetables are delicious, but they come with a price: The need to.
From this recipe's first step, be very gentle with how you combine the ingredients: Overwork it too much at this stage and your crust will be tough.Pulse the flour-butter mixture in a food processor until you get pea-sized crumbles, then add the cold water in a thin stream as the food processor runs, stopping as soon as things start to clump.
You'll knead it just a handful of times to bring it together; at no point should the dough form a smooth ball.. Make ahead.The dough can be prepared through Step 3 and stored in the freezer for up to one month.Defrost gently in the refrigerator, then roll it out as usual.. Cook Mode.
), plus more for work surface., cut into 1/2-inch pieces and frozen.
Combine flour, salt, and sugar in food processor; pulse to combine, about 5 times.
Add butter; pulse until butter forms pea-size pieces, about 10 times.fresh lemon juice or Champagne vinegar.
Clean mushrooms with a brush to remove any dirt or debris.If mushrooms are difficult to clean with a brush without bruising, fill a salad spinner with cold water, add mushrooms to basket, and quickly plunge them into the water, agitating to remove dirt.
Empty the dirty water, and quickly but gently spin the mushrooms dry.Arrange cleaned mushrooms on a baking sheet lined with paper towels, and season with 1 teaspoon salt and pepper.