Week 26 Introduction Thread: Folding

Folding is a technique used in cooking and baking to combine ingredients without knocking air out of the mixture. You often see it in recipes that involve egg whites or whipped cream—think soufflés, mousses, macarons... anything with an airy texture.

Folding can also refer to part of the process of creating laminated dough, where you layer butter and pastry to lock in the fat.

You could also think about trying empanadas, calzones, dumplings, quesadillas, hand pies—anything where some sort of doughy shell is folded over a filling.

Still confused? David, I cannot show you everything. You just fold it in.