Written by: Brette Warshaw
Popular on Food52
1 Comment
Shuna L.
March 26, 2012
I really love videos like this one because so many of us do so many actions in the kitchen without thinking of them as learned intentional actions.
I can add only one extra piece of advice~
when folding two ingredients together of different weights/aerations/viscosities, it's important to "liaise" first. Meaning-- in the case of the above, to keep my overall mixture more aerated I would have either 1. used a third bowl to marry a little bit of the liquid with the whipped cream before mixing everything together or 2. using the spatula like a whisk, mix 1/4 - 1/3rd of the whipped cream into the liquid before folding all of everything together.
This "1st" step in a series of 3, instead of 2, is of utmost importance when making mousse or any mixture of egg whites/meringue as a main ingredient, or in recipes with many forms of fat &/or ingredients of lesser and greater viscosities/consistencies.
I once worked for a pastry chef who used to say, "Every fold must have a reason. An intention. The more strokes, the less overall air kept."
I can add only one extra piece of advice~
when folding two ingredients together of different weights/aerations/viscosities, it's important to "liaise" first. Meaning-- in the case of the above, to keep my overall mixture more aerated I would have either 1. used a third bowl to marry a little bit of the liquid with the whipped cream before mixing everything together or 2. using the spatula like a whisk, mix 1/4 - 1/3rd of the whipped cream into the liquid before folding all of everything together.
This "1st" step in a series of 3, instead of 2, is of utmost importance when making mousse or any mixture of egg whites/meringue as a main ingredient, or in recipes with many forms of fat &/or ingredients of lesser and greater viscosities/consistencies.
I once worked for a pastry chef who used to say, "Every fold must have a reason. An intention. The more strokes, the less overall air kept."
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