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Mix- stir - beat - whisk. Thread starter emanko Start date Dec 31, Hello I have to teach a class about cooking. So, I need to know the difference between mixing, stirring, beating and whisking. Add Recipe Note.
Most Popular. Classic Tomato Soup Recipe. Potato Gnocchi Recipe. Osso Buco Recipe. Classic Bread Stuffing Recipe. Whisk to incorporate air A whisk is such a useful mixing tool because its wire tines multiply a single stir in the mixing bowl many times. Fold to preserve volume Folding is the technique used for combining two mixtures with different textures. Stir to simply blend Stirring is probably the simplest of all mixing methods. Private Notes Edit Delete. Comments Leave a Comment.
Leave A Comment Cancel reply Your email address will not be published. Member ID. Featured Review. What We're Cooking Now. Menu A Vegan Thanksgiving Dinner. Menu A Cozy Fall Brunch. Find the inspiration you crave for your love of cooking. Basically you're whipping the butter to aerate it before adding other ingredients such as sugar.
Air trapped in cake and brownie mixes helps make them light and fluffy when baked. This method is used when you're mixing dry ingredients with liquid ingredients and you're trying to keep as much air in the liquid mixture as possible.
If you're too fast or hard with your mixing, you will lose all the air bubbles and your mixture will be heavier and denser. Often very different from when you started kneading," Ms Bell says. This is a term used when you are baking with a "leaven", such as yeast, kefir or a sourdough starter. Yeast is used to create the air bubbles to raise bread and it needs some time to do its work.
Once you've kneaded the dough, you need to put it aside to "prove", which is when the dough expands and doubles in size. How long this takes depends on what you're making and how warm your room is. Some recipes will require the dough to prove more than once. Soft peaks refer to the stage when the whisked egg whites have turned opaque and you start to see waves form in the mixture.
When you lift the whisk up, a peak will form in the eggs or cream and fold over on itself. If you keep whisking, you will get to the stiff peak stage, which is when the egg whites have started to dry out and hold their form more sharply, or when the cream is getting closer to turning into a solid butter. That's because the latter is an attempt to change the ingredients themselves by adding air, whereas mixing is just a method used to get all the ingredients together. Whether you're beating or mixing, the equipment you use is important.
According to the Culinary Institute of America , there are various pieces of equipment you can use to combine ingredients. Popular instruments include spoons, electric mixers and whisks. The tool you pick should be appropriately matched to the job you're doing. If you want to beat eggs, for example, you don't need an industrial-sized electric mixer. Chances are that a fork will get the job done without splashing eggs all over the place. It's also easy to move a fork quickly to beat the eggs together.
Read more: California Scrambled Eggs and Avocado. Whisks are a useful tool for lightly beating something, says an article from the esteemed Auguste Escoffier School of Culinary Arts.
Think of light foods, such as a meringue, where you want to create a foam, but the ingredients aren't very heavy. Some recipes are simple enough that you can get your hands in there and mix things up without any equipment. However, if you're going to do so, be sure to wash up before. The opposite end of the spectrum would be an electric mixer, where you barely have to move a muscle.
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