What does "cut in" in baking recipes mean?

Answer 1

I'm assuming it's talking about butter, or maybe lard. Are you making a dough? Basically, you just cut the butter in bit by bit, so it's chopped up into more easily mixable clumps.

Answer 2

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I'd ignore that instruction and just mix it in with a fork or spoon, quickly and lightly until just blended. "Cut" is used when you want to take a firm ingredient like butter and mix it into a flour mixture so the butter ends up in very small pieces but not softened, melted or mashed into the flour. To do that, you cut the butter into the very small pieces with a knife or pastry blender. The small pieces of butter melt when cooked, leaving small spaces that give biscuits and pie crusts their "flaky" texture. That isn't going to happen with an ingredient like sour cream that is more water than anything else. It's only going to happen with a firm fat like butter, lard, or shortening. Sour cream is not firm enough to cut into anything and it isn't going to end up in small pieces. Dump some sour cream on some bisquick and cut it with a knife and not much will happen.

Answer 3

It means to mix the fat (shortening, lard, margarine, butter) into the dry mixture of flour, etc.

Use a pastry cutter for this, or 2 butter knives held against each other. You press the cutter or knives against the butter in the dish of flour in order to cut it into crumb-size pieces.
You keep cutting this way until all your fat is mixed into the flour mix.

Just use a quick, sharp movement repeatedly on the pieces of butter, right down to the bowl. Fluff the mixture as you work. It takes a few minutes to do it right, but in the end your mixture is now ready for the wet ingredients.

Answer 4

Definition Of Cut In Cooking

Answer 5

For example : A recipe calls for you to cut in butter with flour.

You have your bowl of flour and whatever else dry ingredient, and you have your butter in on top. Take a knife or two and criss-cross in the bowl until the butter and flour start to form soft balls or become slightly flaky. After this point, you can basically use your hands to mix together.

Or, to make it easier, you can use a pastry blender. You can get them in the kitchen supply section at your local department store...like Wal Mart or Target.

Answer 6

If you mean regarding butter or shortening into flour mixture, just cut it in with a knife or a pastry blender, until it's almost all pea-sized. Easiest to do when items are chilled.

Answer 7

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What does "cut in" in baking recipes mean?

Answer 8

Usually its shortening into flour. It means you cut it into smaller and smaller pieces so it mixes with the dry flour.

There is a pastry cutter you can get for this, but you can use 2 knives.

Answer 9

This technique applies to pastry, for butter or shortening.
You use a pastry cutter, or two knives, to chop the fat.
This mixes it into the flour mixture in small pieces.
It must be done this way to make the pastry puffy.

Answer 10

Take a fork or a pastry cutter and squish in the butter or stortening. Just continualy mash into it until the butter is in tiny individual peices throughout the dry ingredients.