SC - Stirring (was SC - Re: European/USA terminology)
Elysant at aol.com
Elysant at aol.com
Thu May 18 16:52:00 PDT 2000
- -Poster: <Elysant at aol.com>
Nanna wrote:
>I was taught as a child to use both methods - stirring round and round for
>certain things, over and under for others, and a third method for things
>thickened with potato flour - they should be stirred back and forth, not
>with any circular motion. And I´m quite sure there is something I was told
>always to stir with a figure 8 motion but I can´t for the life of me
>remember what it is.
We were taught that the figure 8 motion was for quietly folding in
ingredients like
flour into a cake batter. Another folding motion was a sequence of stirring
once around the bowl and then do several chopping strokes across the batter.
Could the original poster on this thread be talking about the figure eight
method when stirring "over and under" was mentioned I wonder?
Other than folding, In Britain we usually stir with a circular motion. (I
haven't seen anything different to this over here in the US).
For thinner batters, we were taught to stir in a circular motion, but at an
angle to the surface of the mixture, and to aim for making the batter produce
a loud "glop" sound each time you stirred in order to insure that air was
being introduced into the mixture.
I think all different ways of stirring have, as mentioned, their place and
purpose. :-)
Elysant
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