Folding Ingredients Together
When a recipe calls for ingredients to be combined by "folding" them together -- like folding beaten egg whites into a batter --you don't want to just randomly stir. There is actually a method to it -- and here's how to do it.
There are many times when a light substance such as stiff egg whites or whipped cream is to be folded into a heavier mixture. The goal is to retain as much volume in the final mixture as possible. To do that, work in stages and use the proper folding technique. Stir about 1/3 of the lighter substance into the heavier batter to lighten the denser mixture. Now you are ready to fold. Using a large rubber spatula, cut down vertically through the batter, moving across the bottom of the bowl, and then carry some of the mixture from the bottom up over the surface. Continue to fold in the remaining light substance, rotating the bowl 1/4 of a turn each time you complete the process. Make sure the lighter substance is just incorporated.