answersLogoWhite

0

To "cut" is a technique used in making flaky pastry where a solid fat (butter, lard, shortening) is blended with flour by cutting it into small slivers using a pastry cutter or two knives. Overworking of the fat into the flour will result in hard, tough pastry: cutting keeps the pastry flaky by leaving layers of fat between the dough.

To "fold" is a technique for blending two mixtures where one is light and air-filled, like meringue or whipped cream. Stirring would break down the airiness of the substance so instead the mixture is gently lifted, using a broad spoon or spatula, and turned over several times. It is an essential technique if you want to make soufflés.

User Avatar

Wiki User

12y ago

What else can I help you with?