Tuesday, June 26, 2007 4:43 PM
What does it mean when directions say to “fold in"?
Q. In a recipe, what does it mean when the directions say to “fold in"?
A: It just means that you will gently mix a wet or dry ingredient into a fluffy ingredient—like adding sugar to beaten egg whites to make a meringue, or chocolate into whipped cream. Unlike regular mixing or blending, by “folding” the ingredients together, the fluffy part doesn’t deflate as much, which is key to getting a light, airy texture for soufflés or mousses.
To “fold”:
If you’re incorporating a dry ingredient into the fluffy, sprinkle it over the fluff. Then, with a large rubber spatula, scoop down the side of the bowl, pivot the spatula and carry the bottom of the fluff to the top, bringing the spatula up the side while turning the bowl with your free hand. Continue this scoop, turn motion while rotating the bowl until the dry ingredient is thoroughly blended.
To incorporate wet ingredients into fluff, pour the fluff into the bowl containing the liquid ingredient. With a large rubber spatula, scoop from the bottom of the bowl to the top, turning the bowl with your other hand. Continue scooping with the spatual and turning the bowl until the wet ingredient is thoroughly mixed.
Test out your new folding skills on these recipes from the Recipe Finder:
Chocolate Mousse
Angel Food Cake