Wednesday, June 26, 2013

Folding Mixtures

Folding is a technique that helps to incorporate a lighter component into a heavier one creating minimum disturbance to the texture and consistency of either. This sounds harder than it really is though, but the term may pose certain difficulties if we're not familiar with it. So I have tried to explain the steps here, and I hope that helps.

Folding mixtures into beaten egg whites
  1. Put a little of the heavier one onto the lighter one. Using a spatula, cut through the middle of the bowl and “fold” by turning over one side onto the other.
  2. Rotate the bowl slightly and keep repeating until the mixture is evenly distributed into each other.
  3. Never stir as this will invariably hamper with the texture and consistency of the components. Particularly, if you are folding something into beaten egg whites, this will release all the air bubbles you have trapped into the egg whites during beating.
  4. Keep repeating with the rest of the mixture into it until all the mixture is folded evenly into each other.

No comments:

Post a Comment

Would you try it? :)


You might also like...

Related Posts Plugin for WordPress, Blogger...

Liked what you read? Get updates right in your inbox!


all purpose seasoning almonds aubergine baby prawn bacon baking cakes in microwave beating egg whites beef bell peppers beverage black pepper boneless bringal butter cabbage cake calamari cayenne powder chenna chestnut mushrooms chicken chicken kiev chicken wings chocolate chocolate biscuits chocolate ice cream chocolate milkshake chocolate syrup cilantro cocoa powder cold coriander leaves coriander powder coriander seeds corn flakes cornstarch crushed chillies cumin powder curd dessert dip dips sauces and seasonings dohi baigono doi begun easy Egg egg whites egg yolk eggplant eggs fish fish and seafood fish sauce flour folding folding mixtures into egg whites garlic garlic granules ginger gravy grill heavy cream honey kaffir lime leaves kebab kosha mangsho lemon lemon pepper seasoning lemon-grass lettuce lime long grain rice marinate mayonnaise melted butter melting butter melting chocolate microwave milk minced meat mint leaves momo mousse MSG mushrooms mustard mustard oil mustard with ale mutton naan noodles olive oil olives onion onion granules oregano oyster sauce pan-fry paprika parsley peanut peanut butter peri peri sauce pork pork sausages potato potato flakes powdered sugar recipe reshmi rosogolla salad Salmon seafood shrimps simple snack soup soy sauce spicy spring onion squid steam stiff peaks sugar sugar syrup sunflower oil tarragon techniques Thai tomato unsalted butter vanilla essence vanilla ice cream vegetable oil vegetarian vinegar wasabi white pepper whole cream milk winter recipe yoghurt