by Suzy Stembridge

Created on: August 08, 2009

While many of us desire to be the greatest chef in our own kitchen, gifted with the imaginary talent of whipping up scrumptious main courses and heavenly desserts, half of us can barely follow a full-proof recipe, dumbfounded by terms like 'reducing to half' or knowing the difference between grilling and frying. These words may mean one thing in the everyday real-world sense, but may mean completely different things in the culinary world. Folding for example, is not only applied to a printing company or an origami hobbyist.

Folding in the traditional sense may seem applicable only to paper or at least fabrics that can hold their shapes. It's hard to picture a folding technique on a batter, a liquid texture that will eventually settle to a glop shape not matter which way the spatula hits it. A better way to envision folding is to rely on the gesture, rather than the results. Folding is used to incorporate air into the batter, leaving it light and textured. This method is usually used for extra fluffy pancakes, certain frostings and puff pastries.

The batter that needs to be folded is usually a combination of a light texture for example, whisked egg whites, with a heavier concoction like the usual flour, eggs and milk. Folding allows the lighter consistency to be incorporated without losing its airiness while the heavy batter benefits from added air bubbles. The outcome of the mixture becomes thick and somewhat spongy, while just plain mixing the two combination composites results in a deflated batter. While the two batters can't be clearly distinguished, the end results will surely show a mark of a flop or a success.

To fold said batter, incorporate a hint of the light substance to the heavy one, almost as if you are preparing the surface of the dense batter. Dump the rest of the light batter to the centre bowl. Fight the urge to mix everything up. Envision the light batter that has been divided into 4 quarters. Using a flat stirrer like a rubber spatula, slice the batter from the center point all the way to the end of the bowl, then scoop the bottom of the bowl to the top, almost as if you are bringing the bottom portion to the top. That would fold your first quarter. Turn the bowl about 45 degrees so you're facing an unmixed portion and do the same. The motion is almost like a cut, and flip, only gentle and in one smooth motion.

While it might seem like ages to see proof of a perfectly mixed mush, deny yourself the compulsion of whipping the whole thing. Have patience and stick with gently folding the mixture, and you should have all the lumps and bumps nicely incorporated into a new, fluffy batter. It's good to keep in mind that the new batter is delicate and while you proceed with the next step, be it drizzling the batter on a hot skillet or pouring it in individual ceramic cups, treat the batter gently, and you'll end up with a full proof fluff.

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