The most important of these processes with brief explanations of what
they mean follow.
BEATING is a rapid motion that picks up material from the bottom and
mixes it with that nearer the surface. It is done with a spoon, a fork,
an egg whip, or, if the mixture is thin, with a rotary egg beater.
Sometimes beating is done for the purpose of incorporating air and thus
making the mixture light.
STIRRING is usually done with a spoon, and is accomplished by moving the
spoon in circles, around and around, through ingredients contained in a
pan or a bowl. This is the method that is generally applied to the
simple mixing of ingredients.
FOLDING is a careful process whereby beaten egg or whipped cream is
added to a mixture without destroying its lightness. It is accomplished
by placing the egg or cream on top of a mixture in a bowl or a pan, and
then passing a spoon down through both and bringing up a spoonful of the
mixture and placing it on top. This motion is repeated until the two are
well blended, but this result should be accomplished with as few strokes
as possible.
RUBBING is done by pressing materials against the side of a bowl with
the back of a spoon. This is the process that is applied when butter and
other fats are to be mixed with such dry ingredients as sugar and flour.
CREAMING consists in continuing the rubbing process until the texture
becomes soft and smooth and is of a creamy consistency.
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