stevem
Assistant Cook
There are two terms I've run into in recipes that are bugging me.
1) Whip (or beat) until stiff. This is when referring to egg whites. I try and try but when beating them all I get is foam and more foam. Never "stiff" is this something I will need to beat for like 10mins in order to achieve? Or is it that I've beaten them far too long?
2) Fold. For instance on souffles you will see this all the time. Fold the egg mixture into the other mixture. What exactly is it asking me to do? Not mix them I figured but I don't know how you go about "folding"
Thanks
1) Whip (or beat) until stiff. This is when referring to egg whites. I try and try but when beating them all I get is foam and more foam. Never "stiff" is this something I will need to beat for like 10mins in order to achieve? Or is it that I've beaten them far too long?
2) Fold. For instance on souffles you will see this all the time. Fold the egg mixture into the other mixture. What exactly is it asking me to do? Not mix them I figured but I don't know how you go about "folding"
Thanks