Cut In Shortening
Linda Larsen
Definition: 'Cut in' means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed.
Cut in:
To mix shortening with dry ingredients using a pastry blender, knife or fork. Usually applied to pastry making.
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Cut in, to - to incorporate by cutting or chopping motions, as in cutting shortening into flour for pastry.
Cutlet - a small piece of meat cut from the leg or rib of veal or pork, or a croquette mixture made into the shape of a cutlet.
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Cut in- Blend or cream butter or shortening into a flour mixture.
Cooking Terms Glossary D
Dash-To add a dash of something in cooking is less than 1/16 teaspoon. Since there is no 1/16 teaspoon you use a pinch amount.
Cut In - To work a solid fat, such as butter, shortening or lard, into dry ingredients. This is accomplished by using a pastry blender, 2 knives, a fork, or even the fingers.
cut in When a solid fat such as butter is mixed with a dry ingredient like flour until they form into small particles. I would use a food processor fitted with a metal blade and just pulse it. You can also use your trusty fingers to do the job.
Cut in: To work vegetable shortening, margarine, or butter into dry ingredients.
Casserole: Food that are baked in various-sized deep dishes. Usually all the ingredients are mixed together or layered before cooking and topped with cheese.
Cut In
Cut in is a cooking terms usually used in making pie crusts or pastry. Its definition is to mix butter or shortening, into dry mixture by chopping it in with a knife or a pastry type blender
Puree' ...
Cut in: To distribute solid fat, such as margarine, into dry ingredients with a pastry blender or two knives until particles are the desired size.
Dash: A very small amount, usually between 1/16 and 1/8 teaspoon.
Cut in half to make two perfect servings.
Sometimes a recipe calls for sliced, diced, or shredded chicken. Learn tips on these techniques on the next page.
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Cut in - To incorporate solid fat into dry ingredients using a pastry blender or knives.
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Cut in:
To blend together cold shortening or butter (fat) and flour or sugar without creaming (mixing air into) the two. Two knives or a pastry blender may be used to create a mixture that is crumbly or grainy in appearance.
Cut In - To blend a solid fat into a dry ingredient until the mixture is in the form of small particles.
Cutlet - A thin cut of meat from the leg or rib section, usually from lamb, veal, or pork.
Cut in
To work butter into all-purpose flour using 2 knives or a pastry cutter.
Cutting boards ...
cut in - To work with a pastry blender or two knives until sold fat and dry ingredients are evenly and finely divided, especially in making dough.
cut in To work vegetable shortening, margarine, or butter into dry ingredients, by pressing with a fork or gently chopping with two knives. The end result should be small particles. Be sure not to overwork into a paste.
Cut in:
To distribute solid fat in dry ingredients by chopping with knives or pastry blender until finely divided.
Cut In: ...
To cut into chunks: Using a sharp chef's knife, cut the whole pineapple lengthwise into halves, then quarters. Use a serrated knife to slice away the tough core, then run the knife between the fruit and the peel to separate.
Cut into 1 inch cubes then toss chicken first in 1 tablespoon dark soy sauce,
then in the flour, coating pieces evenly.
Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, ...
Cut in 6- to 8-inch circle (a sharp-edged pan cover can be used as you would a cookie cutter). Bake on an ungreased griddle on top of stove, moderately warm, until lightly browned on both sides.
Cut into wedges.
Nutrition Facts
Calories 262, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 57 mg, Sodium 613 mg, Carbohydrate 21 g, Fiber 1 g, Protein 20 g, Daily Values: Vitamin A 6%, Vitamin C 1%.
Cut into 6cm/2½in circles and brush with more buttermilk, sprinkle with a little sea salt and bake in the oven for 12-15 minutes, or until lightly golden-brown. Remove the biscuits from the oven and reduce the oven temperature to 180C/350F/Gas 4.
Cut In
Working a solid fat such as butter or shortening into dry ingredients.
Dash
1/16 teaspoon measure. (Use 1/2 of a 1/8 teaspoon measure.) ...
Cut in half; remove seeds and fibers. Arrange halves, cut sides down, in shallow microwavable dish.
Microwave five to eight minutes longer or until tender. Let stand for five minutes.
Cut in
Working butter or vegetable shortening, margarine, into dry ingredients for equal distribution. This is done with the help of a pastry blender and is an important procedure in making flaky pie crusts.
Dash ...
Cut in
To combine solid fats and dry ingredients, especially shortening and flour, by chopping with two knives or with a pastry blender.
Cutlet ...
Cut in
To work shorting, butter, or margarine into dry ingredients using a pastry blender or two knives scissor-fashion until the pieces are the desired size.
Cutlet ...
Cut into thin pieces, using the large holes of a grater or cheese shredder
Simmer
To cook liquid just below the boiling point ...
To cut into 1/4-inch cubes
Cut
To mix a solid fat into a flour mixture with a pastry blender, a fork or two knives ...
To cut into even-sized thin pieces using a sharp knife or food processor, eg slice the carrots.
Sliced into ribbons
To cut into long thin strips, eg cut the carrots and courgettes into ribbons.
Pasta cut into strips includes capellini, or angel hair, the thinnest type of pasta. Thicker varieties such as spaghetti, linguini, and fettucini are also available.
Foods cut into matchstick shapes of 1/4" X 1/4" X 2".
Batter
A semiliquid mixture containing flour or other starch used to make cakes and breads. 1.
Halibut cut into strips, taco shells, iceberg lettuce shredded, refried bean heated, tomatoes cored and diced, flour, eggs beaten, freshly-ground black pepper, salt, and some oil to fry halibut are used to cook Halibut Tacos fish halibut recipe.
Chop
To cut into irregular pieces.
Coat
To evenly cover food with flour, crumbs or a batter.
Dice: To cut ingredients into small cubes (1/4inch for small, 1/3 inch for medium, 3/4 inch for large standard).
shred: To cut into long, thin strips.
sieve: A utensil that has many small meshed or perforated openings; used to strain solids from liquids.
Vegetables cut into very fine dice - usually smaller than 2mm x 2mm x 2mm.
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Cut - Or Cut In
To combine fat into dry ingredients with a pastry blender, two knives, or fingers with the least possible amount of blending.
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Chop - To cut into small irregular pieces with a sharp knife or cutting utensil.
Coat - To dip food into flour, bread or cracker crumbs, slightly beaten eggs, or milk, then into seasoned crumbs.
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A red onion cut in half
Onions may be either served raw or cooked. Cutting onions can be a harrowing experience and often bring tears to the eyes. Folklore says that burning a candle close to the cutting board may decrease the pain.
1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
8 potatoes cut the same size as the beef
1 bundle Pechay (Bok choy) cut into 2 pieces ...
1 lemon (cut in half)
1 fennel bulb (trimmed and cut into 8 wedges plus some of the fronds)
12 tsp sea salt ...
STRIPS : Cut into long, narrow pieces.
SHRED : To cut into very fine strips or pieces.
GRIND : To reduce to particles by cutting, crushing, or grinding.
Shred
To cut into long thin strips with a knife or shredder.
Simmer
To cook in liquid that is just below the boiling point. Bubbles will form slowly and burst before reaching the surface.
Dice: To cut into small cubes no larger than 1/2 inch.
Digestive biscuits: Almost the same as US graham crackers.
Dredge: To prepare food for sautéing or searing by lightly coating with cornmeal, flour or dry crumbs.
Italian pasta cut into wide flat ribbons. The dish called lasagne is usually prepared with alternate layers of bolognese sauce, pasta and béchamel sauce, topped with grated parmesan cheese and baked in the oven until browned.
Lemon balm ...
Dice - To cut into small cubes (smaller than 1/2 inch).
Digestive Biscuits - [Great Britain] Graham crackers.
To cut into small cubes (smaller than 1/2 inch). Dijon
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Originally from Dijon, France, this pale variety of mustard is known for its sharp, clean flavor that can range from mild to hot.
Chop - To cut into irregular pieces. Foods can be chopped from very fine (minced) to coarse.
Chorizo sausage - A spicy Spanish sausage containing a mixture of pork, pepper, and chilies.
shredded: Cut into fine strips {see also chiffonnade]
silicon paper: Non stick paper
singe: To brown or colour ...
julienne: food cut into thin, matchlike strips.
leavener: a substance, such as baking powder, baking soda or yeast, that is added to a food to cause it to expand when heated.
Trim beans and cut into 2-inch pieces. Heat a 6-quart heavy kettle over moderately low heat until hot. Add oil and heat until hot but not smoking. Cook seasoning paste, stirring frequently, until dry and very fragrant, about 25 minutes.
éventail (en): cut into fan shape (vegetables or fish)
F
façon (à ma): my way (of preparing a dish) ...
Cut in
To mix butter, shortening, etc., into dry ingredients by using a pastry blender or two knives.
Curry Powder
A condiment consisting of several pungent ground spices including cayenne pepper, turmeric, and fenugreek.
2 sticks butter, cut into 1 ounce pieces
1 cup maple syrup
1 tablespoon brown sugar
1 tablespoon ground cinnamon ...
(5) daikon, cut into rounds about 1/4 inch thick (you can also cut them into half moon shapes) ...
If using tomatoes cut in large wedges. Cut near skin leaving about 1/4" of meat. No seeds or mushy flesh. Then, slice wedges julienne (1/4") and then slice julienne pieces in 1/4" pieces. Generally a mixture that is coarsely chopped or ground.
1 cup parsnip (cut into large dice)
2 cups winter squash (cut in large dice)
1 tbsp butter ...
Jardinière To cut into thin baton shapes.
Julienne To cut into very thin baton strips.
Jus A basic thin gravy, consisting mainly of the natural juices of the food it is served with. Also the juice of a fruit. for example lemon.
Julienne - Food cut into thin strips
Jus - French for juice: fruit, vegetable and meat
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 See also: Cooking, Flavor, Water, Vegetable, Sauce
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