Quote (carteblanche @ Aug 19 2012 08:43pm)
i'm actually curious in this as well. i just recently found out that you should never use olive oil in the pan on high since it becomes carcinogenic at 400 degrees.
and since i bake with un-classical ingredients (stevia instead of sugar, unsweet almond milk instead of milk, oat flour and whole wheat flour instead of flour, etc) i'm not sure how to alter ingredients haha. not to mention knowing when to whisk vs spatula folding, how much butter, etc
Well, whisking adds air into whatever you're mixing and you fold with a spatula when something needs to be mixed gently such as a chocolate mousse.