The Wheeling Gourmet by Nicolas Steenhout

6 February 2010

Blending a light ingredient into a heavier ingredient by lifting from underneath with a spatula or spoon.

Usualy the light ingredient is a meringue (beaten egg whites), or whipped cream.

The purpose of folding is to ensure the light ingredient retains its volume and/or raising power.

The best way to fold is to use a large spatula or spoon, put it against one side of the bowl, and drag it towards the bottom and up against the other side. Turn the bowl 1/4 turn and do it again, until the two ingredients are well mixed.

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