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Answer:
The reason why you are supposed to cut margarine into your dry ingredients is mainly for the purpose of maintaining the whipped texture of soft margarine while ensuring an even distribution within the dish you are preparing. One important thing to remember is that the smaller the bits of margarine in your dish, the flakier and all around delicious your dish will become.
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∙ 13y ago
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∙ 14y agoso that the cake mix doesn't stick to the tin.
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What is the food term for Rub-in?
rub in To mix fat, including butter or margarine into dry ingredients
What is it called when you distribute solid shortening through dry ingredients?
You "cut" solid shortening into dry ingredients, using the tongs of a fork or a utensil called a pastry blender.
Does margarine share 27 paint ingredients?
Margarines often have only a few ingredients, so there is no way they have 27 ingredients from paint! Most margarine is hydrogenated oil with some salt and color.
You are used to cut shortening into dry ingredients what are you?
A Pastry Blender is the curved instrument used to cut shortening or you may use 2 forks.
To mix solid fat into dry ingredients with a pastry blender?
If you're working on the same worksheet I am, the answer is "cut in".
What is wet and dry cut of hair?
Wet they cut wet after shampoo-dry they cut it dry
How many cups of dry ingredients fit in half gallon baggie?
depends what the dry ingredients are.
How many teaspoons in a ml dry ingredients?
For a proper answer you need to define the "dry ingredients". They are all different.
What is to pass dry ingredients through a mesh or screen to add air or to combine dry ingredients?
sift
What ingredients can you use to make cookies lower in fat?
Substitute margarine for butter and applesauce for oil.
What the difference between cooking margarine butter shortening?
Margarine is made with oils and artificial ingredients, butter is made from cream, shortening is made from oils and sometimes animal fats.
What is example of dry ingredients?
MILK
