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.

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