When cooking, the term "amalgamate" is used when you combine a delicate mixture with a heavier and thicker one in order to combine them in the right way, without losing their main characteristics. Blending often means first making sure that the air bubbles in the lighter mixture are not blown up by the heavier mixture.
The mixing method we are about to describe works in general, but always make sure you follow the instructions in your recipes.
Steps
Step 1. Follow the instructions in the recipe properly
It usually amalgamates after each of the two mixtures have been thoroughly prepared in separate containers. Of course, you'll have to do a little more work to do this - but you'll certainly get a better result too, so it's worth it!
Step 2. Use a metal spoon or spatula to mix
It is important that whatever medium you use is not too thick - this will make it easier to mix properly.
Step 3. Add the light mixture to the heavy one
Never do the opposite, otherwise you could ruin the lighter mixture and potentially cause reactions that will cause the air bubbles to burst.
Step 4. Use the metal spoon or spatula with a cutting motion
Cut in the middle of the two mixes and move the larger mix on top of the other. Baking 911 describes this type of movement as "moving from bottom to top" and explains it very well. As you do this, turn the bowl to make sure you are able to blend evenly. Do not mix!
Step 5. Continue until the two mixes are combined properly
Read "Tips" to understand how not to mix too much or too little.
Advice
- Make sure you mix two mixes at the same temperature. Eggs, for example, are fine at room temperature.
- It's a perfect method for adding beaten egg white and whipped cream to a heavier mixture.
- The pestle not mixed sufficiently will leave a wet and sticky layer on the pan after cooking; the pestle that is too amalgamated will inhibit a greater increase in cooking because the air bubbles will have exploded.
