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The process of blending a light ingredient, such as beaten egg whites, into a heavier ingredient by lifting from underneath with a spatula or spoon In order to fold ingredients properly, the heavier ingredient is placed at the bottom of a bowl and the lighter above. A motion commonly used to fold the ingredients involves starting at one side of the bowl, moving downward and then across the bottom to the opposite side, enabling the ingredients on top to be brought down into and replacing the ingredients on the bottom. The bowl is then rotated a quarter turn and the motion is repeated. It is important not to completely blend the ingredients together. For example, if beaten egg whites are blended too thoroughly, the egg whites will lose their volume.
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Fold term - Related Content |
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This napkin fold makes for a cute Easter table or for any day that spring is in the air. For best results use a thin napkin that will fold easily.
1. Begin ... |
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1. Begin with a pressed, lightly starched, large napkin. Lay the napkin right side up and diagonally on a flat surface. Fold the top corner to the imaginary center point. ... |
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1. Begin with a pressed, lightly starched, large napkin. Lay the napkin right side up and diagonally on a flat surface. Fold the right side to the imaginary ... |
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1. Begin with a pressed, lightly starched napkin.
2. With napkin lying flat, accordion fold the entire napkin by folding the bottom edge 1 inch to 1½ inches and ... |
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1. Begin with a pressed, lightly starched napkin.
2. Fold the napkin in half and rotate so the open edges are at the top.
3. Fold the bottom left corner to the top ... |
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