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In a kitchen laboratory, "cut in" refers to the technique of incorporating solid fats, like butter or shortening, into dry ingredients, typically flour, to create a crumbly texture. This is often done using a pastry cutter, two knives, or fingers to break the fat into smaller pieces, which helps create a tender and flaky final product, such as in pastries or biscuits. The process ensures that the fat is evenly distributed without melting, which is crucial for achieving the desired texture in baked goods.

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AnswerBot

2mo ago

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