What does cut in mean when cooking?

"Cut in" is a cooking term that refers to the process of incorporating solid fat into dry ingredients by using a pastry cutter or two knives until the mixture resembles coarse crumbs. The purpose of cutting in fat is to create a flaky, tender texture in baked goods by preventing the formation of a continuous gluten network.

Here are the steps to cut in fat:

1. Measure and Prepare Ingredients:

- Measure out the correct amount of solid fat, such as butter or shortening.

- If you are using butter, make sure it is cold and cut into small pieces.

2. Combine:

- Place the dry ingredients (e.g., flour, sugar, salt, baking powder) in a large mixing bowl.

- Add the cold fat pieces.

3. Cut in Fat:

- Use a pastry cutter or two knives to cut the fat into the dry ingredients.

- Keep the pastry cutter or knives perpendicular to the work surface and use a rocking motion to cut through the fat.

4. Work Quickly:

- Work quickly to keep the fat cold and prevent it from melting due to the warmth of your hands. Melting fat can result in less flaky baked goods.

5. Formation of Coarse Crumbs:

- Continue cutting until you have a coarse, crumbly mixture. The pieces of fat should be about the size of peas or small beans.

6. Avoid Overmixing:

- Be careful not to overmix or handle the dough too much, as this can result in a tough texture.

7. Use in Recipes:

- Once the fat has been cut in, you can proceed with the rest of the recipe instructions, such as adding liquids and other ingredients.

Cut-in fat is commonly used in pastries, pie crusts, biscuits, scones, and other baked goods where a flaky texture is desired. It provides tenderness and prevents the baked goods from becoming tough or dense.