· It can quickly chop and grind food
· It saves them time and effort
· It means they have got their hands free to add things into the mixture
· Some can need bread or dough
· They can grate things on some because they have a special grating disk
· Multiple things can be added
· It makes the pieces the same size and consistency
there are types of processor
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Rubbing in is when you blend fat into flour, for example when making pastry. Traditionally you'd do this using your fingers to literally rub the fat into the flour until you make it to a consistency like breadcrumbs. The quickest way to do it though is to use a food processor!
To achieve the perfect consistency when making pastry dough using a dough blender, start by cutting cold butter into the flour mixture using the blender in a quick, chopping motion. Avoid overmixing to prevent the dough from becoming tough. Aim for a crumbly texture with pea-sized butter pieces for flaky pastry.
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Make the pastry using shortening, instead of lard.
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Some pastry recipes, for example, shortcrust, or shortbread, might specify frozen butter or cubed and frozen butter in order to keep the pastry cool while working. Cutting butter into cubes and freezing it until you've sifted your dry ingredients, and then rubbing it in either by hand or using hand-held beaters (not a processor), and using iced water where water is specified, makes sense in hot, humid climates. You should also use a cold surface - marble is good - to work on. Before I start making pastry I also put the mixing bowl in the fridge so that it's cold when I begin work. Avoid using plastic bowls, utensils or work surfaces to make pastry, especially in hot, humid conditions.
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