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I was a cafeteria manager for many years. We used a flour and shortening mixture for all our baking. We called it a Pan Smear, Which is exactly what we did with it. All our baking pans were smeared with it before baking. We made it a gallon or two at a time and used a pastry brush to apply it. When you serve a thousand rolls at lunch time you can't afford to have them sticking in the pan. When the rolls were dumped out they fell out easily and the pan was re-smeared for the next batch.
Butter and flour, mixed and formed into little balls is called buerre manie (French for 'kneaded butter') and is a 'quick trick' to thickening a sauce, soup, or stew.
But any fat could be used, the fat is just to keep the flour from forming 'lumps' in your sauce.
A mix of flour and water, shaken in a jar until thoroughly mixed, does the same thing.
Rice flour (not ground rice) is particularly good for thickening: turn down the heat so your pot isn't simmering, sprinkle the rice flour lightly onto the surface, turn the heat back up again and stir well as it comes back to a simmer.
Only add a little flour at a time, as you need to wait a few minutes before you can tell whether the sauce is thick enough.
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What is a fatty ingredient in bread and pies called?
"Shortening" is the term applied to fats added to baked and cooked goods.
What basic ingredient performs shortens gluten strands?
Shortening is called so because it shortens the gluten strands in flour. Shortening is any kind of solid fat, i.e. vegetable shortening (like Crisco), lard, butter, or margarine.
What tool is used to cut fat into flour?
You can use a tool called a "pastry blender" or "shortening cutter". Do a Google Image search for these and you will see what they look like. They are cheap and easy to use. Usually you use cold flour and cold shortening.
What is the use of a pastry blender?
A pastry blender is used to cut shortening into the flour mixture for flaky pastry. To get the flakiest pastry, it's important not to mix the shortening and the flour together but to layer them, that's what makes the flakes. To accomplish this, the shortening should be solid shortening and be ice cold while you work with it because if the shortening warms, it will soak into the flour before flakes can be formed. Some chefs place their bowl of flour and shortening into a bowl of ice to ensure that the shortening stays cold while they're combining the two.
What does ningBREAD mean?
SHORTENING BREAD4 c. all purpose flour, sifted 1 c. light brown sugar 2 c. shortening, softened Combine flour and sugar in large mixing bowl work in shortening with a pastry blender. Place dough on a bread board and pat to a half-inch thickness. Cut into 2 to 3 dozen bars and bake in 350 degree oven for 20 minutes.
What is use of bowl?
it is used when your mixing something, for example when your mixing flour
Methods of mixing butter and dough?
If the question refers to pie crust, the most common mixing method is "cutting in." This method allows bits of solid shortening to be reduced in size and coated with flour without actually blending the ingredients. The goal is to produce a pastry crust that flakes when broken.
What is the outer part of the bread made up of flour shorteningwater and salt?
The outer part of bread is called the crust. Flour, shortening, water and salt are ingredients used to make bread and is not in the crust only.
What is the meaning of cutting in cooking?
To "cut in" in cooking means to blend in, such as to cut in shortening into the flour when making pie crusts. You put the flour and shortening in a bowl, then 'cut it in' by using a pastry blender or two knives or a fork. This is done instead of fully blending or mixing, because you want the mixture to tiny little lumps of shortening instead of being a fully blended or mixed paste. To fully mix with a blender or mixer would result in a tough pastry dough, which is why you "cut it in" before adding the liquid.
What is a five letter word that means to mix flour in to shortening?
blend
Can self-rising flour be substituted for bisquick?
yes, Bisquik is a brand name self rising flour, with shortening added. If you substitute it using self rising flour add 1 tablespoon butter or oil for every cup of flour. Sounds like a lot of fat to me but that is the recommendation.
What role do butter and shortening have in a pie crust?
Flour used for pie dough is all-purpose flour. This flour type is versatile for making a pliable, dense dough that will keep firm.
