Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 72

When it comes to blending whisked egg whites (or whipped cream) into another mixture, you must do your very best to keep as much air as possible trapped in the whites, whilst at the same time mixing evenly. You wouldn’t want to waste all that effort, now would you? This demands a special technique, called folding in.

First of all, search out a large metal spoon. Wooden spoons have thick edges, which break lots of bubbles releasing more air, whereas the thin edge of a metal spoon keeps damage to a minimum. Take a spoonful of the whites and just stir them straight into the other mixture (which should, incidentally, be no more than lukewarm). This loosens it up a little, making it easier to fold in the remaining whites. Now tip the rest of the whites on top. Slide the spoon, edge first, down into the whites and underlying mixture, right to the bottom, then curl it back up in one continuous movement, scooping up some of the contents of the bowl. As the spoon emerges tip what it brings up with it back over into the bowl. Keep going, turning the bowl every now and then, until the whites are evenly mixed in, with no lingering traces of white. Work swiftly and with confidence.