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Baking Techniques

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In this Lesson you will Learn

  1. What is the difference between beating and whisking?
  2. Why do you whip eggs and cream?
  3. What does it mean to fold in baking?
  4. What are binding ingredients other than egg?
  5. What is leavening?
 

Mix 

No surprises here—mixing refers to stirring two ingredients together until they are evenly combined.

Beat 

Beating means combining ingredients and then adding air using a whisk, fork, spoon, or electric mixer until the mixture is smooth.1

Whisk 

Whisks, as you have already learned in the Kitchen Utensils section, are common kitchen tools consisting of a long handle and wire or plastic loops at the other end. To whisk something means to use a whisk to beat ingredients together.2

Whip 

Whipping refers to beating an ingredient or mixture, such as heavy cream or egg whites, to incorporate air and thus increase volume and lightness. When whipping cream or egg whites, soft, firm, and stiff "peaks" form depending on how long you have been whipping them.1

Fold

Folding is a technique for adding a light ingredient or mixture to a heavier mixture without losing the airiness. It often comes up when making a souffle, mousse, or angel food cake. Typically, you should add the light ingredient/mixture to the heavier mixture. Next, run a spoon or spatula down the middle of the mixture. Once you reach the bottom of the bowl, rotate the spatula or spoon to bring some of the heavy mixture at the bottom of the bowl back to the top. The folding occurs when you rotate the spatula or spoon once more to put some of the heavier mixture on top of the lighter mixture. You should rotate the bowl and repeat these steps until the ingredients are evenly distributed.3

Bind

Binding refers to getting ingredients to stick together so your meatballs, veggie burgers, homemade granola bars, muffins, etc. do not crumble or fall apart. Eggs are often used for binding, though some recipes will work with banana, avocado, nut butter, flax seed, etc. Binding may also refer to adding egg yolk, flour, or starch to make a sauce smooth, thick, and uniform (see  thickening).4

Leaven

Leavening is the creation of bubbles of air or carbon dioxide to make baked goods rise. Common leavening agents include yeast, baking powder, baking soda, and eggs.5

Recommended Read

How to Cook Everything

If you are teaching yourself how to cook, this guide is a must have reference book.

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Sources

  1. Pillsbury - Glossary of Baking Terms
  2. The Kitchn - The How's and Why's of Whisking By Hand
  3. wikiHow - How to Fold (Baking)
  4. Organic Authority - 13 Egg Substitutes for Leavening, Binding or Adding Moisture to Recipes
  5. Encyclopedia Britannica - leavening agent
check

Takeaways

  1. In baking, beating means combining ingredients and then adding air using a whisk, fork, electric mixer, etc. Whisking just means that you are definitely using a whisk and not another tool.
  2. Whipping eggs and cream adds air and increases volume and lightness.
  3. Folding is a special technique for adding a light ingredient or mixture to a heavier mixture without losing the airiness.
  4. Binding ingredients other than eggs include banana, avocado, nut butter, and flax seed.
  5. Leavening is the creation of bubbles of air or carbon dioxide to make baked goods rise using yeast, baking powder, etc.
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