How does the rubbing in method work?

Answer 1

Rubbing in is a term used when making pastry, all the dry ingredients are put in a bowl then the fat is added and rubbed between the fingertips into the dry ingredients until all the fat is rubbed in and the mix resembles fine breadcrumbs.

Answer 2

The rubbing in method works by coating each grain of flour with the butter/block margarine in the case of shortbread it shortens the gluten strand stopping it from rising creating that lovely crumble/biscuity texture we all love.

Answer 3

When making pastry, you can either cut it or rub in the lard/shortening.

Cutting in uses a pastry cutter or two knives and rarely achieves the fine crumbs state as well or a thoroughly as the rubbing in technique.

My mother made exquisite pastry. She maintained it was all in the rubbing in of the shortening.

I still do not know how she managed to keep the body heat in her hands from melting the shortening, but I do know, time consuming as it is rubbing in makes much better pastry.

Answer 4

The rubbing-in method is when you use to finger tips to rub in the ingredients, while doing this you lift your hands to incorporate the air that is needed.

Answer 5

Rubbing is a way way of working the shortening into the dough. Then there is what is called a dry rub, which is a way of a mixture of seasonings is applied to a roast before cooking.