SC - Re: European/USA terminology

[CBlackwill at aol.com]

In a message dated 5/18/00 8:48:14 PM Pacific Daylight Time, stefan at texas.net 
writes:

> I can see that this over and under motion could be useful for aeriating
>  the food you are stirring. Is there a particular type of food preperation
>  where this around and around motion excells?
>  

Actually, no.  To be truthful and blunt, stirring is stirring, and you 
actually get the best results, in most cases, by combining different 
techniques.  One example I can think of in which a particular technique is 
required, though, is in the folding of egg whites or whipped cream into a 
heavier base.  The over-under method is gentler than an around-and-around 
method, and will not deflate your whites or cream as much.  As to the theory 
that stirring in one direction is required for chocolate or Hollandaise 
sauce, I have made both countless times, and have never had any difficulties 
when changing direction mid-stir.

Balthazar of Blackmoor

Complacency Breeds Contempt