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Showerthought: My grandma's biscuit recipe said 'cut in the lard until it looks like cornmeal' and my $200 food processor can't do what her hands did in 1978
Used my fingers for 20 years, then got a pastry cutter last Christmas and now I'm realizing the old way was never about the tool, it was about knowing when to stop, so how do you all tell when your fat is worked in enough?
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aaronclark1mo ago
The part about "knowing when to stop" is the real trick and nobody ever puts it in the recipe. What works for me is pinching a bit between my fingers, if it holds together in a clump without feeling greasy, it's done, and if it crumbles apart into dust, I went too far. The food processor can't feel that moment so you kind of have to hover over it and pulse, which almost defeats the point of using the thing lol.
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