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Mixing Fat

In making quick breads, it is desirable to mix all ingredients thoroughly. Fat is mixed in a quick bread most easily and thoroughly by melting it and stirring it into the other ingredients, provided only that the quick bread mixture is thin, i.e. a batter.

When the quick bread is a stiff mixture, i.e. a dough, this method of mixing the fat is not considered satisfactory, although it has been found that biscuits of good quality can be made by adding melted fat, provided the dough is beaten thoroughly. Fat is usually added to doughs by working it, in solid form, into the dry ingredients, either with a knife or with the fingers. If the fingers are used for mixing the fat, it is well to work it into the flour with the tips of the fingers rather than to rub the ingredients between the palms of the hands.

Source

School and Home Cooking (1920).

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