Reference > Cooking Methods & Techniques > Cutting and Folding

Cutting and Folding

To cut and fold, introduce one ingredient into another ingredient or mixture by two motions: with a spoon, a repeated vertical downward motion, known as cutting; and a turning over and over of mixture, allowing bowl of spoon each time to come in contact with bottom of dish, is called folding. These repeated motions are alternated until thorough blending is accomplished.


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The Boston Cooking-School Cook Book (1896).

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