SC - OT - OOP -- chili

[Woeller D]

Very close.  The common tool for cutting in is a stirrup shaped device with
a set of parallel blades on the bottom, called, strangely, a pastry knife.
It breaks up solid shortening and forces flour into the cuts creating a pile
of little pieces of flour coated shortening, or crumb.  A fork can make a
suitable replacement for a pastry knife.

Personally, I've never had much luck with a pastry knife and liquids like
eggs, so I use a fork and a quick stirring motion to break the liquids apart
and get them coated to make a crumb.

Bear 

> Cutting it into the flour???? For us newbie cooks, what does this
> mean? What is the differance between cutting it in and stirring it
> in? One you use a spoon and one you use a knife? :-)
> 
> Thanks.
>    Stefan li Rous
> 
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================