What does it mean to fold in cooking terms?

Folding in cooking refers to a specific technique used to carefully combine ingredients without deflating lighter mixtures, such as whipped cream or beaten egg whites. This method maintains the airiness of these mixtures, which is crucial in recipes like soufflés or mousses. The process typically involves taking a spatula or a large spoon and gently lifting the mixture from the bottom of the bowl and folding it over the top, rotating the bowl to ensure an even blend without aggressive stirring.

While cutting away an outer covering pertains to preparing certain foods, and cooking quickly in hot oil describes frying, these do not relate to the folding technique. Coating food with a mixture is a different cooking process known as breading or battering. Thus, the essence of the folding technique lies in its gentle approach to blending ingredients, preserving the desired texture and volume of the final dish.