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One of the recipes in my LLL cookbook says to use a pastry blender but I don't have one! What can I use instead? This might seem like a dumb question but I really don't want to mess this up and if having a special blender does the trick.....
 

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<div>Originally Posted by <strong>thefragile7393</strong> <a href="/community/forum/post/9942617"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">One of the recipes in my LLL cookbook says to use a pastry blender but I don't have one! What can I use instead? This might seem like a dumb question but I really don't want to mess this up and if having a special blender does the trick.....</div>
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Your hands. Just roll your finger tips through the dough squeezing slightly while incorperating the mix togehter.<br><br>
A pastry blender is just a half moon of wires attached to a handle. It just cuts through the dough. It's not like a regular machine blender.
 

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Ooh okay! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/redface.gif" style="border:0px solid;" title="Embarrassment"><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/duh.gif" style="border:0px solid;" title="duh"> I'm a rather beginner cook...I should have known that lol.
 

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My mom taught me to do it with two butter knives. You hold one in each hand and starting from the opposite side of the bowl from the hand you are holding the knife in, cut across the bowl sliding the knives together in the middle and to the same side of the bowl of the knife holding hand. Repeat in al directions until pea sized bits appear. we only did this so that body heat didnt raise the temp of the lard type ingredients.
 

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it sounds confusing. cross the knives( the flat sides pessed together) and slide them away from each other.
 

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A fork or two knives work pretty well. Fork is a little easier I think.
 

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it depends on what the recipe is on if you want to use your hands or not. if you are making biscuits or something that is suposta be flaky don't use your hands. it melts the fat and then the flour soaks it all up. i didn't want your pretty something to come out all stiff, it it wasn't meant to. forks are nice.
 

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Yep, two knives work great. A few years ago I was trying to make pies in my mom's serious under equipped kitchen. I used knives to cut in the butter, and a wine bottle to roll it out.
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>kriket</strong> <a href="/community/forum/post/9955856"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">it depends on what the recipe is on if you want to use your hands or not. if you are making biscuits or something that is suposta be flaky don't use your hands. it melts the fat and then the flour soaks it all up. i didn't want your pretty something to come out all stiff, it it wasn't meant to. forks are nice.</div>
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Interesting!!!! Maybe this is what's wrong with my biscuits! I always assumed it was because I was using all whole wheat. Thanks!
 

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I use my food processor <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up"> Pulse it until it looks like bread crumbs, then slowly pour in my cold water through the top <i>just</i> until it comes together.<br><br>
Jen
 
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