how do u 'Fold in stiffly beaten egg whites.'?

Question

i dnt get how u 'fold it in'?

basically how do u 'fold in' anything in a recipe?is it like regular beating it into the liquid contents?

Answer 1

Fold - to gently combine one ingredient with another ingredient (as in folding dry ingredients into moist ingredients) by using two motions, cutting vertically through the mixture with a spoon or spatula and gently turning the ingredients over on top of each other, rotating the bowl 1/4 turn with each stroke. The term often is used in instructions relating to whipped cream and beaten egg whites.

Fold in - to mix food without releasing air bubbles by lifting a part of the liquid from the very bottom of the bowl through the rest of the mixture to the top until the foods are blended.
http://www.cooksrecipes.com/cooking-dictionary/F-search-results.html

Answer 2

When the egg white are stiff ( they hold a "peak" when you pull the beaters out, use a big wide rubber spatula to fold in the batter.

Slowly pour some of the batter into the white-in the center and with your other hand, take the side of your spatula and "cut" down into the middle of the whites down to the bottom of the bowl. Then drag the spatula along the bottom towards the front of the bowl mixing in the batter. Now pour more batter towards the back of the bowl and follow that pour with another slow slice down through the whites and keep going until you have gently added all the batter to the white and it is mixed through. Pretend the whites will deflate if you beat the batter in (they will) so you are adding it by this slicing down and slowing turning your spatula down and around the whites. Kind of turn them over
(that is the "folding" part" ) Gentle and steady and you'll have all the ingredients incorporated together with out killing your whites.

Answer 3

When they say to fold I use a rubber scraper.. Then put in into the center of the mix and pull it under and over then repeat this motion in the opposite direction and repeat until it looks incorporated but not blended.. When the say fold you don't want to lose the fluffiness of the egg whites or whipped cream. It should look kind of blended, you will be able to see some spots it shouldn't look uniform. Never stir to incorporate the other ingredients. I really hope that I was some help. It is kind of hard to explain.

Answer 4

Folding is a fany work for combining gently. When a recipe call for stiffly beaten egg whites I beat egg whites until they are stiff, but still shiney, and form the shape of a bird's beak when I lift the beater. Egg whites that are over-beaten lose their gloss, become dry, and are difficult to fold gently into a mix. When I fold egg whites into a batter, I take about one third of the volume of whites and put them into the center of my batter, I then cut through the whites with a large spatula and pull the white into the batter and towards me gently. I repeat this process until the whites are almost incororated then I add the second third of the whites. Gently pulling the whites into batter with the spatula until they are almost fully incorporated. Finally I will add the third and continue to gently pull the white into the batter until I have a homogenous mixture. Adding whites in thirds will temper the batter allowing for a greater final volume. The key to folding is to be patient and to move the spatule with ease.

Answer 5

Use a wide spatula used for scraping the bowl.When you fold start at the bottom of the bowl and brig it to the top,repeat this til incorporated,when doing this with egg whites be gentle so as not to break down the fluffiness

Answer 6

It works better if you add heavy over light. i.e. Custard over beaten egg whites.
With a rubber spatula trace a wide swath half-way around the bowl then through the middle then lift and flip the spatula.
Turn the bowl a Quarter turn and repeat.
After 12 to 15 turns most mixtures will come together.

Answer 7

Atomic Egg Nog
(An ancient Greenwood family recipe.)
12 eggs (separated)
1 cup sugar
pinch of salt
1 qt milk
1 qt Half & Half
1 pt Brandy
1 pt Whiskey or Burbon
1/2 pt light Rum
Grated nutmeg
In a medium mixing bowl, beat egg whites until stiff, set aside.
In a large mixing bowl, beat egg yolks, salt, and sugar.
Add milk, then add half & half.
SLOWLY add liquor. (It will cook eggs)
Slowly fold in stiffly beaten egg whites.
Top each glass w/ grated nutmeg.
Enjoy!!
DISCLAIMER: Do not drink this if you have problems with eggs, dairy products, or large quantities of alcohol!

Answer 8

dont beat it in!! fold means like mixing gently..very gently! the batter comes out airy and light.