22. PROCESSES INVOLVED IN MIXING.--In cookery, the mixing of ingredients
is done for several purposes--to produce a certain texture, to give a
smoothness or creaminess to a mixture, or to impart lightness. Various
processes are involved in the mixing of ingredients, and the results
that are accomplished depend entirely on the method that is selected.
The most important of these processes with brief explanations of what
they mean follow.
BEATING is a rapid motion that picks up material from the bottom and
mixes it with that nearer the surface. It is done with a spoon, a fork,
an egg whip, or, if the mixture is thin, with a rotary egg beater.
Sometimes beating is done for the purpose of incorporating air and thus
making the mixture light.
STIRRING is usually done with a spoon, and is accomplished by moving the
spoon in circles, around and around, through ingredients contained in a
pan or a bowl. This is the method that is generally applied to the
simple mixing of ingredients.
FOLDING is a careful process whereby beaten egg or whipped cream is
added to a mixture without destroying its lightness. It is accomplished
by placing the egg or cream on top of a mixture in a bowl or a pan, and
then passing a spoon down through both and bringing up a spoonful of the
mixture and placing it on top. This motion is repeated until the two are
well blended, but this result should be accomplished with as few strokes
as possible.
RUBBING is done by pressing materials against the side of a bowl with
the back of a spoon. This is the process that is applied when butter and
other fats are to be mixed with such dry ingredients as sugar and flour.
CREAMING consists in continuing the rubbing process until the texture
becomes soft and smooth and is of a creamy consistency.
CUTTING-IN is a method used to combine butter with flour when it is
desired to have the butter remain hard or in small pieces. It is done by
chopping the butter into the flour with a knife.
SIFTING is shaking or stirring material through a sifter having a fine
wire mesh. It is done to remove foreign or coarse material, to impart
lightness, or to mix dry ingredients together.
RICING is a process whereby certain cooked foods, such as fruits,
vegetables, meats, and fish, may be reduced to the form of a purée. This
result is accomplished by forcing the cooked material through a ricer.
23. APPLICATION OF MIXING PROCESSES.--In applying the various mixing
processes, it is well to bear in mind that good results depend
considerably on the order of mixing, as well as on the deftness and
thoroughness with which each process is performed. This fact is clearly
demonstrated in a cake in which the butter and sugar have not been
actually creamed, for such a cake will not have the same texture as one
in which the creaming has been done properly. It is also shown in angel
food or sunshine cake, for the success of such a cake depends largely on
the skill employed in folding in the whites of eggs or in beating the
yolks. On the other hand, the lightness of pastry and the tenderness of
cookies depend on how each is rolled out, and the kneading of bread is a
process that demonstrates that many things can be learned by actually
doing them.
As progress is made with these cookery lessons, therefore, the
application of the mixing processes should not be overlooked. Beginners
in cookery, owing possibly to the fact that at first they cannot handle
soft material skilfully, are liable to make the mistake of getting the
ingredients too stiff. Yet no beginner need feel the least bit
discouraged, for ability in this direction comes with experience;
indeed, just as skill in sewing, embroidering, and other processes comes
about by practice and persistent effort, so will come skill in cooking.