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FOLDING

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FOLDING

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Directions

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Folding is quite simply the process of combining two or more ingredients by lifting rather than stirring. It is a technique most often used when attempting to mix ingredients where one or more is of a very delicate nature. A good example is when attempting to fold a thicker substance through whisked egg whites.

Egg whites that have been whisked contain little bubbles of air in them and stirring them with another ingredient would simply knock all the air out of these bubbles. By folding the ingredients together these air bubbles are retained.

    1. Place the puree in a large mixing bowl.

folding_step1

    1. Add the whisked egg whites.

folding_step2

    1. Using a rubber spatula, carefully mix the two ingredients by getting the spatula under the puree and lifting up and through the egg whites.

folding_step3

    1. Turn the bowl and scrape the edges clean.
    2. Repeat the process a few times until the two ingredients are suitably combined.

folding_step4

In some cases you may choose to first fold only half of the delicate substance (egg whites) with the thicker substance (puree) in order to soften the thicker ingredient, and then fold in the remaining delicate substance (egg whites) at the end.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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