Mixing
Mixing just like measuring is important to the way your dishes turn out. Mixing is the act of combining 2 or more ingredients. Good recipes will explain the type of mixing required and use term that are specific to cooking like whisk, beat, cream and fold.
Mixing is important for the incorporation of air in to a mixture which gives a light texture and will ensure your dish will rise during cooking. Also, for the combining of different ingredients to ensure they are combine or dissolved into a mixture and for the creation of a smooth, lump free mixture..
Mixing is important for the incorporation of air in to a mixture which gives a light texture and will ensure your dish will rise during cooking. Also, for the combining of different ingredients to ensure they are combine or dissolved into a mixture and for the creation of a smooth, lump free mixture..
Beating
To beat means to rapidly stir or combine ingredient into a mixture. Beating also incorporates air into the mixture. For best results and for effective beating use a spoon, fork, whisk, hand beaters or electric mixers.
Blend
Blending is the method of mixing ingredients together. This can be done manually or using a blender. If a blender is required the recipe will state this.
Creaming
The method of creaming is used mostly for cakes, biscuits and slices. Recipes that involve the beating of fat (butter) with or without sugar. This is best done using an electric mixer. Doing this for long periods of time will eventually make the mixture go into the same consistency as whipped cream. It should look smooth, soft and pale in colour. This process helps with creating height through the trapping of air bubbles.
Folding
The method of folding is for mixing in air filled ingredients, such as egg whites in meringues or adding dry ingredients into a sponge cake. In this process you will cut through and lightly mix ingredients with a large metal spoon to keep as much air in the mixture as possible. The spoon is held horizontally and moves in a ferris wheel- type motion.
Rubbing
Rubbing is the method of rubbing butter or another fat into flour using you finger tips. Alternatively, a food processor can be used. In the end the mixture turn out a lot like breadcrumbs.
Stirring
Stirring is a simple circular mixing action that is carried out with a wooden or metal spoon, more often or not.
Whisking
Whisking is the mixing of ingredients by hand using a metal whisk.
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To beat means to rapidly stir or combine ingredient into a mixture. Beating also incorporates air into the mixture. For best results and for effective beating use a spoon, fork, whisk, hand beaters or electric mixers.
Blend
Blending is the method of mixing ingredients together. This can be done manually or using a blender. If a blender is required the recipe will state this.
Creaming
The method of creaming is used mostly for cakes, biscuits and slices. Recipes that involve the beating of fat (butter) with or without sugar. This is best done using an electric mixer. Doing this for long periods of time will eventually make the mixture go into the same consistency as whipped cream. It should look smooth, soft and pale in colour. This process helps with creating height through the trapping of air bubbles.
Folding
The method of folding is for mixing in air filled ingredients, such as egg whites in meringues or adding dry ingredients into a sponge cake. In this process you will cut through and lightly mix ingredients with a large metal spoon to keep as much air in the mixture as possible. The spoon is held horizontally and moves in a ferris wheel- type motion.
Rubbing
Rubbing is the method of rubbing butter or another fat into flour using you finger tips. Alternatively, a food processor can be used. In the end the mixture turn out a lot like breadcrumbs.
Stirring
Stirring is a simple circular mixing action that is carried out with a wooden or metal spoon, more often or not.
Whisking
Whisking is the mixing of ingredients by hand using a metal whisk.
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