folding in egg whites etc.

[Del2002]

When making a mousse or souffle cooking books often suggest using a metal spoon to fold in stuff (stiff egg whites etc). Why is that and does a metal spoon give a better result than, for example,a silicone spatula?

[Charishma_Ramchandani]

Very interesting. I dont follow word to word by the book, but I'd like to know this too, so I'll watch this thread with you.

[joan in CNY]

The reason for this recommendation is that silicone, plastic or some other synthetic composition is more likely to have a residue remaining on it, no matter how thoroughly you clean it.Stainless steel is the best bet because it is probably the cleanest.

[Del2002]

Thanks Joan you for your quick response. I can see how a steel spoon could be considered, generally speaking, as cleaner than a plastic one.

[Charishma_Ramchandani]

Thanks, Joan.
Yes, very visible too in my kitchen, thanks:)

[Spoongal]

Plastic is a derivative of petroleum products. Even a very, very clean plastic spatula or plastic bowl, will have the same effect upon beaten egg whites as any other oil (egg yolk, grease, a smidge of leftover dish detergent)--that is to say, the egg whites will deflate. Clean or not, there's 'oil' in your plastic spatulas because that's what they're made from.

[Charishma_Ramchandani]

Quote:

Plastic is a derivative of petroleum products. Even a very, very clean plastic spatula or plastic bowl, will have the same effect upon beaten egg whites as any other oil (egg yolk, grease, a smidge of leftover dish detergent)--that is to say, the egg whites will deflate. Clean or not, there's 'oil' in your plastic spatulas because that's what they're made from.

Wow, thanks, Spoongal:)

[Del2002]

Thank you for your response Spoongal. I had no idea that using plastic bowls, spoons etc. could affect the outcome of my cooking so drastically. I think my next big kitchen investment will be good quality stainless steel bowls and utensils.

Del.

[Steve_G]

I dunno, I saw Jacques Torres fold the flour into a genoise and pumpkin puree into whipped cream using a rubber spatula.......I do it all the time without any problem.

[Lennie]

Quote:

I dunno, I saw Jacques Torres fold the flour into a genoise and pumpkin puree into whipped cream using a rubber spatula.......I do it all the time without any problem.

Me too

At least, I think mine are rubber, although they could be silicon ... they're the spiffy ones made by Cuisinart, with the wooden handles (they were a real splurge but worth every penny). For mixing bowls, I have (and use) glass, ceramic, and stainless steel.

[Charishma_Ramchandani]

Quote:

Quote:

I dunno, I saw Jacques Torres fold the flour into a genoise and pumpkin puree into whipped cream using a rubber spatula.......I do it all the time without any problem.

Me too

At least, I think mine are rubber, although they could be silicon ... they're the spiffy ones made by Cuisinart, with the wooden handles (they were a real splurge but worth every penny). For mixing bowls, I have (and use) glass, ceramic, and stainless steel.

Me too! I use the stainless steel mixing bowl always, after my favourite glass one broke last year.