On Wednesday, August 31, 2016 at 4:53:16 PM UTC-10, Cheri wrote:
> "dsi1" <dsi1yahoo.com> wrote in message
> ...
> 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 saw some tv cook use a frozen stick of butter for biscuits, he shredded it
> into the flour with a box grater. It does work well for pie crust too.
>
> Cheri

I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.