What is the difference between "folding" and "stirring"?

The distinction between folding and stirring lies primarily in the technique and purpose of each method, particularly in how they handle ingredients and the incorporation of air.

Folding is a gentle technique that involves lifting and turning the mixture; this encourages air to be trapped within, which is crucial when working with delicate mixtures or ingredients such as whipped egg whites or whipped cream. This method is essential in recipes where a light and airy texture is desired, such as soufflés or certain cakes. The goal of folding is to maintain the volume and texture that comes from aerating the mixture.

Stirring, on the other hand, typically involves more consistent mixing and may not focus on incorporating air into the mixture to the same degree. It is commonly used for combining ingredients thoroughly without the same emphasis on aeration, making it suitable for tasks involving more robust mixtures, such as batters or sauces, where the texture should remain denser.

This understanding highlights why folding is specifically recognized for its ability to incorporate air, while stirring does not serve this purpose to the same extent.