What kitchen technique involves cutting a small amount of fat into flour to create a crumbly texture?

The technique of cutting a small amount of fat into flour to create a crumbly texture is known as cutting in. This method is commonly used in baking, particularly when making pastries and biscuits. The process involves using a pastry cutter, fork, or even fingers to blend the fat, such as butter or shortening, into the dry ingredients until the mixture resembles coarse crumbs. This creates small pockets of fat within the flour, which when baked, help to create a tender and flaky texture. It’s essential in recipes where you want a light and airy final product, as it prevents the fat from melting before the flour has had a chance to develop the gluten appropriately.

In contrast, whipping involves incorporating air into a mixture, typically with cream or eggs, to create volume. Mixing generally entails combining ingredients without the specific goal of creating a crumbly texture and is a more straightforward process than cutting in. Folding is a gentle technique used to combine lighter mixtures, such as whipped cream or egg whites, into heavier mixtures without deflating them, which is completely distinct from the purpose and results of cutting in.