Techniquebeginnerdraft
Folding
Also searched as: folding in, mixing gently, folding in egg whites
In short: Fold whisked egg whites or cream into a heavy mixture so that as little air as possible is lost.
Picture it
Like folding a blanket instead of crumpling it.
What happens
Stirring crushes air bubbles. When folding, you cut through the mixture and lift it from below over the foam. That way everything mixes while most of the bubbles survive.
How it’s done
Sequence · Step 1 of 4
Stir in a third of the foam vigorously to loosen the mixture.
All steps as a list
- Stir in a third of the foam vigorously to loosen the mixture.
- Put the rest on top of the mixture.
- Cut through the middle with a spatula, run it along the bottom and lift from bottom to top.
- Turn the bowl and repeat until there are no streaks left. No longer.
Cake sinksSources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Gemüse, Eier