On Wednesday, August 31, 2016 at 10:15:00 AM UTC-10, Taxed and Spent wrote:
> On 8/31/2016 12:42 PM, dsi1 wrote:
> > On Wednesday, August 31, 2016 at 5:22:20 AM UTC-10, sf wrote:
> >> I've been wanting chicken pot pie and had all the fixings, so I used
> >> up a couple pieces of chicken and odds & ends of vegetables in the
> >> vegetable drawer that weren't enough volume to serve two. The crust
> >> is my usual food processor butter pastry, with black pepper and
> >> parmesan cheese. The crumbles you see on top are seasoned and
> >> rendered chicken skins. Yummy!
> >>
> >> Pictures in alt.binaries.food
> >>
> >>
> >> --
> >> I love cooking with wine.
> >> Sometimes I even put it in the food.
> >
> > When I went downstairs this morning, I saw my daughter demurely cutting some butter into some flour using a fork and a knife. She had her earphones on and was in some kind of happy place. I told her to quit using such a pansy method of cutting butter and proceeded to jam my hand in there and started rubbing the butter in to break it up and incorporate it into the flour..
> >
> > Hopefully, she learned that mixing in the butter this way is a lot faster. When she bakes the biscuits, she'll probably find that it produces a better product. Then she will do that for the rest of her life. It's what I do with shortcrust too.
> >
> > https://www.amazon.com/clouddrive/sh...hare_link_copy
> >
>
> I would not want to add heat during this process.

That's a good point. It's probably more important in the tropics than in other places. OTOH, I'll never go back to using two knives or a pastry cutter or what-have-you. Using fingers just works better. I used to use cold butter but these days, I just use room temperature Crisco. Believe me, I've done it all kinds of ways.