What does the method of folding in ingredients involve?

The method of folding in ingredients is primarily about incorporating one ingredient into another without losing the trapped air bubbles, which is crucial for maintaining the light and airy texture needed in many dishes. This technique gently combines lighter mixtures, such as whipped cream or egg whites, into heavier mixtures, such as cake batter, allowing the lift provided by the air to be preserved.

Folding involves a careful motion where a spatula or spoon is used to scoop under the mixture and lift it over, rather than stirring or beating, which could deflate the air bubbles. This process ensures that the final product remains fluffy and light, especially important for items like soufflés and certain cakes where the desired texture is paramount.