Foldin

Foldin, commonly written as folding, is a culinary technique used to blend a light, aerated mixture with a heavier one without deflating the former. Its aim is to preserve volume and ensure even distribution of ingredients. It is widely used when incorporating whipped components, such as cream or egg whites, into mousses, soufflés, or delicate batters, as well as when folding dry ingredients into whipped bases.

To perform a fold, a spatula is used to cut through the mixture and lift it from the bottom to the top, then rotate the bowl and repeat. The motion should be gentle and deliberate, typically described as a fold or a sweep rather than a stir. Stop when the two components are just incorporated, leaving a few specks of the light ingredient to maintain airiness. Keeping ingredients cold helps maintain structure; avoid over-folding, which can deflate the mixture.

Common applications include chocolate mousse (folding whipped cream into melted chocolate), soufflés or sponge cakes (folding whipped egg whites into yolk-rich bases), and airy batters (lightly folding in whipped components). It is also used to incorporate sifted dry ingredients into a whipped batter to minimize lumps.

Common mistakes include overworking the mixture, using the wrong tempo or utensil, and folding too aggressively. Mastery depends on practice and awareness of texture rather than time.