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the process of rubbing fat (butter, lard, margarine) into flour with your finger tips. Alternatively, the fat can also be ‘cut’ into the flour with two knives, a pastry cutter or even a food processor and can thus also be called the “cutting-in method”.

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Learn everything there is to know about baking cakes, cookies, breads and pastry dough using the r ubbing-in method...

We've talked about the creaming method and the muffin method and now it's time for another important mixing method - the rubbing-in method.

The rubbing-in method is the process of rubbing fat (butter, lard, margarine) into flour with your finger tips. Alternatively, the fat can also be 'cut' into the flour with two knives, a pastry cutter or even a food processor and can thus also be called the "cutting-in method".

The rubbing-in method can be used to make cakes, scones, pastries, cookies and some breads.

1. Cut fat into small pieces and prepare dry ingredients

2. Rub or cut the fat into the the dry ingredients until fine crumbs form

3. Add liquid and/or rest of the ingredients to make a wet dough

4. Bake!

...and it's as easy as that!

The Secrets of The Rubbing-in Method

Although this method is super easy, there are a few tricks that are helpful to know when using it, so that you can produce the best baked goods as possible:

1. Use a freezing cold fat

When using the rubbing-in method to make scones and pastries the fat and liquid needs to be cold. If using butter, freeze it and then grate it into the flour before rubbing it in.Why?When cold butter is rubbed into the flour, it creates flaky pockets of flavour (which soft, room temperature butter can't do). Once the cold butter and liquid (e.g milk) hits the oven, the water in the butter and cold liquid begins evaporating. This creates moisture, and also helps the dough to rise, creating a tender and light crumb.

2. Use your finger tips only
When rubbing the butter in to the flour/dry mixture, try not to use your whole hand to do so. The palm of your hand is warmer than your finger tips and will soften the butter. If it's a really hot day, you might be better off getting out the food processor to do the job for you.

3. Aerate the mixture
Try keep your finger tips above the mixture when rubbing the butter in to create more air.

Why is the Rubbing-In Method used?

If you made three cakes with the same ingredients, but used different mixing methods to make it, you would get three different textured cakes.

Unlike the creaming method and the muffin method, the rubbing-in method coats the flour proteins in a layer of fat. This means that it is harder for water to get through, resulting in less gluten - which means a finer and more tender crumb. I particularly like using the rubbing-method for a flaky pie crust or shortbread base where not much air is needed as a leavener. For baked goods that need air, I normally use the creaming method.
Side note: Although most recipes will require the butter and flour to be rubbed together until fine crumbs form, some recipes will only need the two to be rubbed together until some crumbs are formed and the rest is 'lumpy'. Joy The Baker's Buttermilk Pie Crust is an example of this.
You've probably used the rubbing-method lots before without even realising it.

Here's a few WSB's recipes that use this method (in case you feel like giving it another go):
Chocolate Dipped Shortbread Mini Lemon Curd Tarts

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Learn everything there is to know about baking cakes, cookies, breads and pastry dough using the rubbing-in method... We've talked about the creaming method and the muffin method and now it's time for another important mixing method - the rubbing-in method. What is the Rubbing-in Method?

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the outer skin of citrus fruits such as oranges, lemons, and limes. Small shavings of the skin are added to various dishes to intensify the required citrus flavors.

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blending a light ingredient, such as beaten egg whites, into a heavier ingredient by lifting from underneath with a spatula or spoon

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a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar) and a mix of dry ingredients (flour, leavening and flavorings like cocoa powder). Once they are prepared — and the oven is preheated — the two are combined and stirred together very briefly before the finished batter is panned and baked.

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It's time for another mixing method.
(Quick recap: A mixing method is the order or process by which you incorporate different ingredients together to make a cake, cookie, pie dough, muffin etc.. Different mixing methods produce different textures and knowing how to use them and which one to use is important for creating a certain type of baked good).
Today we're talking about The Muffin Method, which along with these baking secrets, will have you baking the kind of muffins all your friends and family rave about.

What is the Muffin Method?

This method of mixing is typically used for making muffins, quick breads, waffles, and pancakes but can also be used for cakes that use a liquid fat.
It has 4 main steps:

1. All dry ingredients (e.g. flour, sugar, salt, baking powder/soda, spices etc.) are sifted into a large bowl and then whisked until well combined.

2. In a medium sized bowl, all wet ingredients (e.g. eggs, milk, cream, liquid fat, vanilla extract and sugar) are whisked together.

- Incorporating the sugar with the wet ingredients enables better distribution as the liquid helps the sugar to dissolve - Mixing the wet and dry ingredients separately first enables an even distribution of ingredients

3. Using the back of a large metal spoon, a well is made in the dry mixture (i.e. a hole in the middle of the mixture).

- this helps even distribution of the wet ingredients

4. The wet ingredients are combined with the dry ingredients and are gently folded together until just combined (about 10 folds)

What does it mean to "fold"?
Folding is a technique used to limit over-mixing.
To fold, hold the spoon at the top of the bowl and 'cut' down through the middle in a straight line, and then bring the spoon up around one side of the bowl, like so:
Folding (opposed to stirring) the wet and dry mixtures together helps to prevent too much gluten from forming - producing a light and fluffy texture and avoiding a chewy, tough texture with 'tunnels' (large gas bubbles).Any fruit, chocolate, nuts etc. are also added at this stage.

The mixture is then spooned into the prepared pan ready to be baked. The most important 'rule' to remember about this method is to not over mix. Why? Because over mixing produces more gluten which results in tunneling, chewy and tough textured baked goods. Want to give this method a go? Try it with these fluffy apple walnut muffins , or these blueberry and lemon muffins.
Other methods to take a look at: The Creaming Method

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Your guide to the 'Muffin Method' and all your questions answered It's time for another mixing method. (Quick recap: A mixing method is the order or process by which you incorporate different ingredients together to make a cake, cookie, pie dough, muffin etc..

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Has the texture of a firm cake or softer than usual cookie. They are prepared in a pan and then baked in the oven. They are cut into squares or rectangles

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A cookie made by dropping spoonfuls of dough onto a baking sheet (ie. chocolate chip)

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A stiff cookie dough in which the ingredients are mixed and molded into shapes with your hands or with a cookie press. The cookie is placed on a baking sheet and baked. (ie. Snickerdoodle)

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Used to measure a specific portion amount; comes in different sizes

(ie. #20 = 3 ⅕ Tbsp)

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First up, you guys, let me just say how overwhelmed I was at your response to my last Let's Talk post. I've come back to it (your comments, really) so many times over the last few weeks and I want you to know how much each and every one of your comments meant to me. It's hard to explain really. Thank you, thank you.

Now. Shifting gears. Let's talk about cookie scoops.

If you ever get me alone, chances are I'll probably crack a couple awkward, dumb jokes and then start waxing poetic about either my Bosch mixer, the wheat grinder I adore or...my cookie scoops. Because I can't live without them.

I could probably make a pretty good case about why cookie scoops are 100% essential to your daily happiness. I know for sure they are 100% responsible for the excessive cookie baking done around here.

I decided to get out all three of my beloved cookie scoops and do some testing (or in other words make about 83 pounds of cookie dough) to figure out exciting details like how much cookie dough fits in each scoop and how big the baked cookies are, among other things.

Baking nerds unite.

I've had the cookie scoops pictured in this post for years. Probably over five years. I highly, highly recommend them because not once have they failed me and let me tell you, I've made a lot of cookies in my day (I've heard other cookie scoops end up rusting or the springs pop or come loose).

I put these babies straight in the dishwasher; they are sturdy and functional and really quite perfect as far as cookie scoops go. I bought them years ago on Amazon but I suspect they are available in kitchen supply stores or even possibly at Target or Walmart although I haven't looked specifically.

I have the following sizes:
Small #60 Cookie Scoop
Medium #40 Cookie Scoop
Large #20 Cookie Scoop

As you can see from the picture below, the small scoop fits about 2 teaspoons of dough, the medium about 1 1/2 tablespoons and the large a whopping 3 tablespoons of dough. We'll talk in a second about how that translates into baked cookies.

By and far, I use the medium size most of the time for cookies. Like, 96.3% of the time (but man, get a load of all the different uses a little farther down wherein the small and large sizes really shine). And since I love you and feel like I can confess these types of things to you (remember this Let's Talk series is casual and soul-defining), I actually have two of the medium scoops. And am contemplating a third. You never know when three varieties of cookies may be happening in your kitchen at the same time.

So, how does the size of the scoop translate into actual, baked cookies? Well, take a look. That small cookie scoop is less than an ounce of dough and the baked cookie is about 2-inches in diameter. The medium cookie scoop is 1.25 ounces of dough and yields a 3-inch cookie. And that behemoth cookie scoop and it's 2.25 ounces of dough is going to give you a very hearty 4-inch cookie. Hubba hubba.

Of course, these exact details are dependent on the recipe - some cookies are more puffy and others spread out more which would obviously affect the overall size. For your average chocolate chip cookie recipe (you know, the ones that call for one cup butter to start), you'll probably get right around 3 dozen cookies with that medium cookie scoop. (For the perfect chewy chocolate chip cookie recipe on my site, I get slightly less since the recipe starts with 10 tablespoons butter, not 16 like a lot of recipes.)

I often use the small cookie scoop when I want adorable, tiny cookies to garnish bowls of ice cream or cupcakes or something super cutesy like that. And the large cookie scoop is the perfect size for bake sales and when you just want a large and in charge cookie. Which happens more often than one would think.

But...guess what? Cookie scoops aren't just for cookies. In fact, some of the other handy dandy uses kind of blew my mind when I clued in to the multi-purpose tool thing. Which, totally justifies me owning more cookie scoops than I have children, right? Right.

Portioning out no-bake cookies (oh my, I have a version coming soon that will knock your socks off)
Scooping out cupcake or muffin batter into pans(mess-free and amazing)
For mini cream puff dough (just figured this one out; brilliant with that small scoop)
Pancake and waffle batter(the large scoop is perfect)
Meatballs, baby(mini meatballs or regular - works like a dream)
Deviled egg filling (I know, right? The small scoop will revolutionize your deviled egg ways)
Scooping out the pesky innards of the cantaloupe(and the seeds of a giant zucchini)
Portioning sloppy joe filling onto buns (scoop and done)
Making cute little mounds of guacamole and sour cream for taco night(because cute matters)
-------------------

Anyway, I know cookie scoops aren't going to change the world or anything but I love 'em and thought it was about time I told you why. As always, share your thoughts about cookie scoops in the comments below. And, stay tuned because Monday, I'm sharing a chocolate chip cookie recipe that just might change the world actually.

Later, skaters.

*This is not a sponsored post, I just love cookie scoops more than life. There are a few Amazon affiliate links in the post since I purchased my cookie scoops from there but as always feel free to shop around!*

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First up, you guys, let me just say how overwhelmed I was at your response to my last Let's Talk post. I've come back to it (your comments, really) so many times over the last few weeks and I want you to know how much each and every one of your comments meant to me.

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An acid—specifically, tartaric acid. It’s a byproduct of wine production, the residue left on the barrels, actually. Most commonly, cream of tartar is used as a leavener, because when it’s combined with baking soda, together they produce carbon dioxide gas

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Cream of tartar is one of those mystery ingredients you might have seen in your grandma's pantry without knowing what it's used for. After all, its name doesn't give you a clue-not like baking powder or baking soda. Yet just a touch of it makes a big difference in your baking and cooking. Here's what it is and how to use it in recipes, and even around the house. #multitasker

What is cream of tartar?

First of all, it's not creamy. It's a dry, powdery, acidic byproduct of fermenting grapes into wine. Its sciency name is potassium bitartrate, aka potassium hydrogen tartrate or tartaric acid (hence the name). But you can find it in the spice aisle labeled as plain ol' cream of tartar.

What is cream of tartar for?

Adding a small amount of cream of tartar when you're beating egg whites-usually 1/8 teaspoon per egg white-speeds up the creation of foam and helps stabilize the structure of those miniscule air bubbles you're whipping up. In baking, this means mile-high meringue pies, melt-in-your-mouth meringue cookies, and angel food cakes that practically float off the plate.

Why is cream of tartar in snickerdoodle cookies?

It's what separates a tangy, chewy snickerdoodle from an ordinary cinnamon-coated sugar cookie. The acid in cream of tartar gives snickerdoodles their distinctive tangy flavor, and the chew happens because cream of tartar prevents sugar in the cookie dough from crystalizing into crunchiness. Science!

How else is cream of tartar used in recipes?

When combined with baking soda, it becomes a leavening agent (the stuff that makes baked goods puff up in the oven) by producing carbon dioxide gas. If you ever run out of baking powder, you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder.

Add a pinch of cream of tartar to boiling vegetables to help them retain their bright, fresh color.

A pinch of cream of tartar also helps stabilize whipped cream to prevent it from deflating.

Make colorful, edible play dough!

What can I substitute for cream of tartar?

Use 2 teaspoons lemon juice or vinegar to create the acidic effect of 1 teaspoon of cream of tartar in a recipe.

What is cream of tartar's shelf-life?

Cream of tartar keeps its freshness indefinitely, as long as you store it in a cool, dry spot. When in doubt, you can test it by looking at it and smelling it. It should look white and powdery, and it should smell mildly acidic.

How else is it used around the house?

Cream of tartar makes an effective non-toxic household cleaner all by itself or combined with other earth-friendly kitchen ingredients such as lemon juice or vinegar. Try these ideas:

Metal polish: Add water to make a paste to polish stainless steel and aluminum. This also removes scratches on white bowls and plates caused by knives and forks.

Copper polish: Add lemon juice in a 1:1 mixture. Rub on, rinse off.

Poreclain sink, tub, toilet scrub: Add distilled white vinegar in a 1:1 solution.

All-purpose scrub: Add distilled white vinegar in a 4:1 solution (i.e., 1 cup vinegar to 1/4 cup cream of tartar). This also cleans stainless steel sinks like nobody's business.

Related

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Cream of Tartar: What It Is and How to Use It - Allrecipes Dish

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Cream of tartar is one of those mystery ingredients you might have seen in your grandma's pantry without knowing what it's used for. After all, its name doesn't give you a clue-not like baking powder or baking soda. Yet just a touch of it makes a big difference in your baking and cooking.

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is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction.

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The chemistry of cookies - Stephanie Warren

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a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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to soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together making a smooth, soft paste

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Cookie Science: Why Cream Butter and Sugar?

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to work into a uniform mass evenly distributing yeast and developing gluten