Pastry Blender Tips

SUNDAY'S FOOD TIP

Some pastry blenders have stiff blades. Like this one:



Other pastry blenders have flexible wires. Like this one:



We prefer the blenders with stiff blades to the ones with flexible wires for blending any of our delicious scone mixes with butter. The stiff blades do a better job of slicing through the butter to combine it with the scone mix, forming a stiff crumb mixture that can be spooned into a scone pan.

Here's another tip for using a pastry blender: If you end up with large clumps of ground beef when browning it for use in tacos or spaghetti sauce, etc., use a pastry blender (again, we prefer the one with the stiff blades) to break up the clumps.

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Tags: pastry---food tips---gourmet food---mixing---taco---spaghetti