April 15, 2015 - 11:51am
pastry blender
I have a 1st gen Oxo. It's very light, more like medium wires.
Who makes a good one that is more blade then wires?
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I have a 1st gen Oxo. It's very light, more like medium wires.
Who makes a good one that is more blade then wires?
We're talking about those sort of half-circle things with lots of "blades" and a wooden handle - used to cut fat into flour to make pastry? Like this:
http://www.lakeland.co.uk/16408/Lakeland-Pastry-Blade
If so, then I never realised people actually used them...
I use a magimix or my stand mixer to turn the fat/flour into breadcrumbs texture... Then pulse it when adding water (short) or egg (sweet) until it starts to bind, then finish off by hand. Same for scone mix too. Much easier than ye olde rubbing in techniques...
-Gordon
that mixes pie dough with one of those antiques. Seriously I believe that best pastry shells I have made where made with one of these, I think that it is too easy to over mix with a mixer and then not end up with the layers of flour and fat that makes the pie flaky.
Gerhard
I like the exercise.