cutting butter into pastry

[Guest guest]

That sounds like a quick and handy way to cut

butter into your pastry doughs and mixes for

when you need that " crumbly " cornmeal-like

texture. i just chop the cold butter into small

chunks, toss it in the dry stuff, and use one of

those old-fashioned pastry cutters. *lol*

 

i would use a food processor now that you tell me

how well it works for this step, but mine is a mini

sized processor. i use it every day, but mostly for

chopping onions, peppers, celery, carrots and nuts.

 

~ pt ~

 

A man is a success if he gets up in the morning

and gets to bed at night, and in between he does

what he wants to do.

~Bob Dylan

~~~*~~~*~~~> , " Amy " <

sandpiperhiker> wrote:

>

> PT, at work we cut butter in in a food processor. Put all the dry

> ingredients in the bowl of the food processor and whizz. Chop the

> shortening up in chunks with a knife or just rip of pieces with your

> hands - we use our hands at work - and drop into the bowl and use the

> pulse option several times, until desired texture is achieved. Just

> don't let the machine run long after you add the fat - use the pulse

> button.

[Guest guest]

> That sounds like a quick and handy way to cut

> butter into your pastry doughs and mixes for

> when you need that " crumbly " cornmeal-like

> texture. i just chop the cold butter into small

> chunks, toss it in the dry stuff, and use one of

> those old-fashioned pastry cutters. *lol*

 

I use a pastry cutter for a small amount... but if I'm making up a

bunch to keep in the freezer - the processor is really fast!

 

> i would use a food processor now that you tell me

> how well it works for this step, but mine is a mini

> sized processor. i use it every day, but mostly for

> chopping onions, peppers, celery, carrots and nuts.

 

Ah, gotcha! Mine is an 11-cup someone gave me 'cause they never used it.