Save to Recipe Box. Add Private Note. Saved Add to List Add to List. Add Recipe Note. Most Popular. Classic Tomato Soup Recipe. Potato Gnocchi Recipe. Osso Buco Recipe. Classic Bread Stuffing Recipe. Whisk to incorporate air A whisk is such a useful mixing tool because its wire tines multiply a single stir in the mixing bowl many times.
Fold to preserve volume Folding is the technique used for combining two mixtures with different textures. Stir to simply blend Stirring is probably the simplest of all mixing methods. Private Notes Edit Delete. Comments Leave a Comment. Leave A Comment Cancel reply Your email address will not be published. Member ID. Featured Review.
What We're Cooking Now. Menu A Vegan Thanksgiving Dinner. Menu A Cozy Fall Brunch. Find the inspiration you crave for your love of cooking. Videos View All. Fine Cooking Magazine. All Rights Reserved. Folding is not difficult to do, but it does take patience and a light hand. With practice, you'll become an expert.
Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Depends on the food items. Whip - the idea here is to incorporate air.
Thus, when making something that has to have a light, airy result, that's when whipping comes into play. Well, probably a whisk, which leads us to our next thought. Whisk - For incorporating air into a food item, but also to combine certain foods that might not combine as well or as easily if not using a whisk.
Pancake batter, for instance, usually gets its best mxing from the use of a whisk, but you're not trying to get air into the batter.
On the other hand, a fork or two forks is much better and scrambling eggs in a shallow bowl—whisks just don't grab the eggs like a fork does. Folding - the idea here is to avoid as much as possible the deflation of a food item that has a lot of air in it, or to not destroy the individuality of each food item. Thus, you fold in whipped cream into a batter to keep from deflating the batter, but you may also fold in a item into, say, a cake batter with the idea of leaving streaks in both food items for design.
I think there is a difference between "mix" and "stir" but I wouldn't say it has to do with the motion of the spoon. I think of "stir" as an action with a spoon or paddle that's not dependent on what's being stirred.
That is, you can stir a single ingredient like cream to keep it from scorching, for instance or a homogeneous mixture like soup or stew whose ingredients are already mixed together.
You can do that with a spoon or paddle or fork, but you can also do it with your hands like meatloaf. Sometimes you can use the terms interchangeably, as in "stir the cream into the coffee" or "mix the cream into the coffee," but often you can't. Janet A. Share More sharing options
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