Fat Daddio's

Methods for mixing ingredients and doughs, their purposes and the equipment used for each method explained.

METHODPURPOSEEQUIPMENT
BeatingVigorously agitating foods to incorporate air or develop glutenSpoon, electric mixer with paddle attachment
BlendingMixing two or more ingredients until evenly distributedSpoon, rubber spatula, whisk, electric mixer with paddle attachment
CreamingVigoursly combining softened fat and sugar while incorporating airElectric mixer with paddle attachment on medium speed
CuttingIncorporating solid fat into dry ingredients only until lumps of the desired sizePastry cutters, fingers or an electric mixer with paddle attachment
FoldingVery gently incorporating ingredients such as whipped cream or whipped egs into dry ingredients, batter or creamRubber spatula or balloon whisk
KneadingWorking a dough to develop glutenHands, electric mixer with dough hook. If done by hand, dough must be vigorously and repeatedly folded and turned.
SiftingPassing one or more dry ingredients through a wire mesh to remove lumps, combine and aerate.Rotary or drum sifter or mesh strainer
StirringGently-mixing ingredients by hand until evenly-blendedSpoon, whisk or rubber spatula
WhippingBeating vigorously to incorporate airWhisk or electric mixer with whip attachment

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