Final answer:
The process of 'cutting in' involves breaking solid fat into small pieces using a pastry blender or knives while preparing pastry dough, leading to a desirable flaky texture in the baked product.
Step-by-step explanation:
The process of cutting solid fat into small pieces using a pastry blender or two table knives is a technique known as 'cutting in.' This is a common step in making pastries, such as pies and biscuits, where solid fat like butter or shortening is combined with flour. The goal is to evenly distribute the fat throughout the flour without fully blending it in, resulting in tiny, coated flour particles that are capable of producing a flaky texture once baked.
In the context of food preparation, 'cutting in' contributes to the physical breakdown of fat, similar to the mechanical digestion process in the human body, where chunks of food are physically broken into smaller pieces.
The process of cutting solid fat into small pieces using a pastry blender or two table knives is called cutting in. Cutting in is commonly used in baking to incorporate solid fats, such as butter or shortening, into flour. It involves using a cutting motion to break the fat into smaller pieces and distribute it evenly throughout the dry ingredients. This technique is often used in recipes for pie crusts, biscuits, and scones.