A CUT ABOVE
Now some of you know from my previous (mildish) rants either in classes, my book, or online, I am frustrated by pastry blenders with tines that (IMHO) are way too close together. If I may quote myself, “Who wants cold fat stuck between four or five tines placed way too close together that, furthermore, collapse when you attempt to cut through it?”
Well, one of my workshop participants recently heard my plea and sent me something that fits the bill and might work for you, too! Jeff took a 5-tine pastry blender and did a little surgery on it. Well, it was actually more like a double amputation. He removed the 2nd and 4th tines so that the space between the tines is wider. Why didn’t I think of this before? I might even go so far as to suggest that if the blender is sturdy enough, you might want to cut out tine number three. Some of my vintage vegetable choppers have spaces as wide as that.
If you decide to follow suit, here is a link to some for you to choose from. You will need the help of some heavy metal cutters and it’s probably a wise idea to wear some sturdy gloves too so you don’t cut yourself. Be sure to tuck under the sharp edges that are left or file them down.
And from the bottom of my heart and with pastry covered hands, I salute you, Jeff.
Truly you are a cut above!
UPDATE: I’m updating this post with an important point that was made in the comments by Susan W. “Be sure to wear eye safety glasses when doctoring this gadget, please. Too many bits of metal into an eye isn’t worth it.” You are so right Susan. Thank you!