WHY IT’S GOOD TO STIR THE POT

The simple art of stirring is most commonly employed to ensure that all the elements of a dish are well and truly mixed. However, stirring also activates proteins in some ingredients, thus developing gluten and adding crucial strength and structure to things like bread. Conversely, there are also dishes and situations where you really don’t want to stir things up. The consistency of pastries and cakes calls for as little gluten as possible, so a gentle folding motion is the way to go when combining their ingredients rather than a consistent stir. With eggs, continually stirring them is a sure-fire way to mess up an omelette, while that same technique makes perfect scrambled eggs.…

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Gadget (Digital) - 1 Issue, Issue 6

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