Can someone give me a recipe witha folding or saucing techniques?

Answer 1

I make a salmon loaf. The folding is with the eggs which are separated...and a sauce is poured over the top if desired.

this is in my head so here is the general recipe.

2 cans of salmon....take out the bones, drain and reserve the liquid and break up the salmon


Put salmon in bowl Keep liquid aside.

Add:: 1/4 cup chopped celery,1/4 cup chopped onion, 1/4 cup chopped parsley, 1/2 to1 t. ground thyme, 1/2 t. salt and 1/2 t. pepper,2 cups soda crackers crushed.
Add salmon liquid with milk(about 1/2 cup) to make about 1 cup
and the beaten egg yolks of 4 eggs and 1/4 cup butter melted.
Note:
.(separate the eggs before adding, reserve the egg whites in a separate bowl) .
Beat up the egg whites until stiff and "fold" in as the last step after everything has been mixed together.

(this is made like a meat loaf...just add the whipped up egg whites last...folding them in lightly ) this makes the loaf come out very light. Pour mixture into a loaf pan and bake until knife inserted comes out clean....at about 350 degrees...for 1 hour..

This can be served with a shrimp sauce.

Heat a can of frozen condensed cream of shrimp soup according to directions on the label. Add 1/4 cup milk and stir until smooth.
Spoon over hot salmon loaf.

This is delicious!

Answer 2

there's alot of folding in any souffle recipe.