"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

The Big Six- Major Mixing Methods Recipe

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This recipe for The Big Six- Major Mixing Methods, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bonnie Wisniewski


Combine and either sift or use a balloon whisk to mix together all your dry ingredients including spices

Wet ingredients ( including sugar ) get mixed in a separate container

Add wet into dry, stir just enough to mix, and bake

The way we make pie crust - we " cut " the fat into the flour/starch
Liquids are combined separately
Mix the two quickly or in a food processor. Too much mixing = tough
Liquids should be very cold so the fat doesn't melt

Think cookie dough
Fat and sugar are mixed at medium to high speed for several minutes until the sugar crystals dissolve
Liquids added, then the dry ( a little at a time )
Don't overmix or it will be chewy /tough

Think italian bread or pizza dough
Make your yeast sponge. Warm the liquids. Measure your dry, then add your yeast sponge, and gradually add your liquids

Meringues and italian buttercreams
Separate egg whites from yolks. Beat the egg whites till foamy, add the sugar in a bit at a time so that the crystals dissolve. Add the cream of tartar or other acid, beat until stiff peaks form






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