From Wikibooks, open books for an open world
Jump to navigation Jump to search

Cookbook | Recipes | Ingredients | Cooking techniques

The mixing of ingredients is an important step in cooking. The techniques used in combining ingredients greatly influences the quality of the final product. Nowhere in cooking is this more evident than in baking but it is equally important in such procedures as sauce making where emulsification, the incorporation of hot liquid and starch, the mounting of a sauce with butter, etc. are special skills which must be mastered by every cook. In baking such procedures as the folding of egg whites or whipped cream into cake batter, mousses, and moulds is another special skill. The mixing of batters in general is a science in itself.

Mixing Techniques[edit | edit source]

Mixing Flours and Other Powders into Hot Liquids[edit | edit source]

Adding dry ingredients like flours and other powders directly into hot liquids will almost always form lumps. This is because the fine particles begin to cook immediately when they touch the hot liquid, and stick together. To prevent lumping:

  • First; stir small quantities of cold liquid into a container of the dry ingredients until they are uniformly wet and smooth.
  • Second; stir the wet mix into hot liquid.
  • Remember; don't use more liquid than the recipe calls for. So if the recipe calls for 2 cups of hot liquid, but you used a half-cup cold, then you will only need 1 and a half cup of hot liquid.