How many times has a pie crust or biscuit or scone recipe insisted that you start with cold butter and make sure it stays cold at all costs?
This, we are told, is the secret to success. Because when cold butter bits nestled in pillowy dough hit a hot oven, they melt, producing steam, creating layers, yielding flaky baked goods. Hence the proceed-with-caution signs for warm fingertips and summery kitchens.