Top Secret Recipe Blog

When reading and following recipes, there is a myriad of terms that can be used for combining ingredients.  There are an equal number of tools you can use to do the task easier.  Here I’ve given you the most common terms for combining ingredients and the tools you’ll use are determined by the task you need to get done.

Mixing Terms

Beat: Combine ingredients vigorously with spoon, fork, wire whisk, hand beater or electric mixer until smooth and uniform.  If you have non-stick cookware, you will also want to invest in a special no-scratch whisk for using with that.

Blend: Combine ingredients with spoon, wire whisk or rubber scraper until very smooth and uniform.  A blender, hand blender or food processor may also be used.

Cut in: Distribute solid fat (usually butter or shortening) into dry ingredients until particles are the desired size by crisscrossing two knives, using the side of a table fork, a wire whisk or by cutting with a pastry blender using a rolling motion. Frankly the only thing that has ever worked properly for me was a proper pastry blender so I would recommend you invest in one too.

Fold: Combine ingredients lightly while preventing loss of air by using two motions: Use a rubber spatula and first cut down vertically through mixture.  Next, slide spatula across the bottom of bowl and up the side, turning the mixture over.  Repeat the down, across, up and over motion while rotating the bowl one quarter turn with each series of strokes.  You will need this technique when you are required to fold dry ingredients into beaten egg whites for angel food cake or to fold liqueur into whipped cream. 

Mix: Combine ingredients in any way that distributes them evenly.  Usually a large spoon such as a wooden spoon or table spoon will do the trick.

Process: Use either a food processor or mini-chopper to liquefy, blend, chop, grind or knead food.

Stir:  Combine ingredients with circular or figure-eight motion until uniform consistency.  Stir once in awhile for “stirring occasionally,” stir often for “stirring frequently” and stir continuously for “stirring constantly”. 

Whip: Beat ingredients to add air and increase volume until ingredients are light and fluffy. For example cream or egg whites.

Mixing Tools

Fork or Hand Beater: For lightly beating eggs, sauces and salad dressing and for small amount of mixing of moist and dry ingredients for quick breads. 

Hands: For doughs, streusel toppings and very thick mixtures such as meat loaf.  Wash hands thoroughly of course both before and after performing this task or use plastic or rubber gloves if you wish. 

Pastry Blender: For cutting solid fat into flour to make desired particle size for pie crust and biscuit doughs.  Lift up and down with a rolling motion.

Rubber Spatula: For folding, mixing and stirring batters or sauces.  Make sure you spatula is heat-proof if you are going to use it with hot foods in saucepans and skillets.

Wire Whisk: For beating eggs, egg whites and thin batters; stirring puddings, sauces and gravies to remove lumps. I can’t even begin to tell you how many times my wire whisk has saved me from embarrassing lumps.

Electric Mixing Appliances

If you can afford them, electric appliances are a real bonus in the kitchen to help in getting a task done more effortlessly and quicker. However they are not absolutely necessary (except perhaps for the all purpose food processor). A stand mixer can run you hundreds of dollars where you can get the same results with a little more effort from a good bowl and an inexpensive handheld mixer. The advantage to the stand mixer is that you can leave it to run while you do something else. 

Handheld Mixer: For all but the thickest of batters, as well as for eggs and whipped potatoes.

Stand Mixer: More powerful motor than handheld mixer and allows more freedom of hands.  Might include attachments such as dough hooks.

Blender:  For liquefying or blending mixtures or chopping small amounts of nuts, herbs or bread crumbs.  Not meant for most batters or doughs.

Handheld Blender:  For liquefying or blending mixtures.  Use this for lightweight jobs only as the appliance is not intended for heavier foods.

Food Processor: Ah the one electric appliance that no kitchen should be without.  It alone will do everything that the above appliances will do plus it purees, chops, slices, dices, grinds, pulverizes and shreds.  These are not necessarily expensive and they usually last me a really long time so it’s a tool that is well worth the investment.

Mini Chopper: For mixing small amounts of sauces and dips or chopping small amounts of vegetables, nuts and herbs.  Pretty much a luxury item and something I’ve just never felt was necessary.

So there you have it.  All the terms for mixing ingredients that you are likely to encounter in a recipe and the proper tools to perform the required tasks.