Let’s cut the fat. I don’t expect a million (or even any!) comments on this post, and some of you may wonder why I’m dedicating a day to the subject, and are frowning because there’s not a fun new recipe up, but properly cutting in butter or shortening is crucial in making crusts, pastries, biscuits and so much more.This blog is about learning tips and techniques in order to make better food, so this is one of those posts!I’ve had several people ask me what “cutting in” really means and I once had someone ask if it was okay to just melt the butter in because it was easier.Answer: No!
2. Cut the butter into small pieces first and then toss them separately into the flour making sure they each get covered in flour before you start “cutting”