Jen wrote on 26 Aug 2006 in rec.food.cooking

> As you can probable tell, I'm not big on browsing in shops. I've
> never seen one of these before. I wouldn't even know how to use it.
>
> Thanks
>
> Jen
>

You start out by cutting your butter into smallish pieces. Adding those
to the bowl with the other stuff. Then you use the pastry cutter to cut
and mix into the other stuff in the bowl till the correct sized crumb has
been reached. It is possible to just dump in the butter all in one lump,
but I find pre-cutting it into smaller pieces works better and doesn't
gum up the pastry cutter as much. Oh! the butter should be kept fridge
cold (but not frozen), as you are looking for crumb mix and not a paste.

It's like using many knife blades at the same time to cut and mix in the
butter. These days I use the food processor to cut in the cold butter.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan