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Technical

Whisking

whisking

Whisking is processing ingredients such as egg whites, cream, or sauce with a whisk or mixer in rapid circular motions to incorporate air or blend the components evenly. The incorporated air increases the ingredient’s volume and lightens its texture. Whisking by hand takes longer and requires more effort than using a mixer.

Where It’s Used

“Whisk the whipped cream with a whisk until it holds stiff peaks.”

Glossary

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E
Teknik

Emulsification

Emulsification is turning two normally immiscible oil- and water-based liquids into a stable and homogeneous mixture by whipping or with the help of a binding agent. Natural emulsifiers such as the lecithin in egg yolk facilitate this process. Mayonnaise and vinaigrette are the basic examples of this technique.
M
Benzer

Mixing

Mixing is the process of combining 2 or more ingredients into a uniform whole with a spoon, spatula, or mixer. Unlike whipping, it generally does not aim to incorporate air; its purpose is simply to distribute the ingredients evenly. It is a basic preparation step in almost every recipe.
F
Karsilastirma

Folding

Folding is a gentle, careful technique for mixing a heavier ingredient into a whipped, airy mixture without losing volume. Use a spatula to scoop from the bottom and fold the mixture over the top, minimizing air loss. This method is especially useful in airy recipes such as soufflés and mousses.
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