SC - Re: European/USA terminology
CBlackwill at aol.com
CBlackwill at aol.com
Fri May 19 02:47:47 PDT 2000
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
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