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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. Folding is a gentle way of mixing ingredients! - Use a rubber spatula to fold ingredients into each other.  Cut down through the center of the ingredients.  Bring the spatula across the bottom, over to the side, and back up.  Fold over after coming up the side.  Fold evenly by turning the bowl as you are working the mixture. |