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Skills: How to "fold" ingredients

Posted Monday, August 06, 2007 11:30 AM

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.

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About Nest Colleen

I am a writer with OCD—Obsessive Culinary Disorder. I'll drive three hours for the perfect almond croissant, and spend countless hours in the kitchen noodling around with whatever recipe or ingredient I'm currently in love with. Ethnic grocery stores, supermarkets at off-peak hours, schmancy food emporiums and farmer's markets are my Madison Avenue. I'm also the author of "The Mere Mortal's Guide to Fine Dining: From Salad Forks to Sommeliers, How to Eat and Drink in Style Without Fear of Faux Pas".


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