How to Fold Ingredients Together Correctly
by A.A. Newton from Lifehacker on (#5X5RT)
If you've ever made a cake, there's a good chance you've had to fold egg whites into a batter without deflating them too much. But most people don't go to culinary school and never learn what it actually means to fold one ingredient into another. As a result, lots and lots of folks end up winging it, with highly...