- 1). Measure dry ingredients into a bowl. The dough blender can be used to mix the contents of the bowl to ensure proper distribution of the ingredients. Mixing is done with a stirring and scraping motion. Add the shortening, oil or whatever fat is called for in your recipe. Be certain the fat is not warm. Adding warm fats can get the glutens in the bread active before necessary.
- 2). Grip the pastry cutter, or dough blender, firmly and begin cutting the shortening into the dry ingredients with short strokes. The motion is almost that of a kitten batting a hanging string. This step is crucial to a good pastry, crust or dough. Only work the dough mixture until it begins to resemble course crumbs.
- 3). Remove the dough blender from the dough. Scrape off the excess dough with a knife. The edge of a dough blender is sharp and can act as a knife. Many chefs learn the hard way by cutting themselves on this utensil.
- 4). Use the dough blender in other ways in the kitchen to save time. Slicing a hard-boiled egg is easy. Grip the egg on either end. Bring the dough blender straight down on the side of the egg. This makes perfect slices for salads. Cutting again crosswise will make perfect small cubes for egg salad.
- 5). Cut cooked beets into perfect slices using the dough blender, using the same method as cutting the hard boiled egg. Deli meats can be chopped the same way for the perfect addition to a chef salad.
- 6). Cooked apples can be turned into delicious chunky applesauce by turning the apples into a bowl. Add cinnamon and sugar, and mix using the same motion as for making pastry dough.