In culinary arts, the term describes a process of incorporating air into a substance through vigorous beating or stirring. This action typically employs tools such as whisks, beaters, or forks. The result is a lighter, more voluminous texture. An example includes beating egg whites to stiff peaks for meringues or mousses. The goal is to create a stable foam or emulsion by trapping air within the mixture.
The technique is fundamental in pastry and sauce making. Its benefits range from improving the texture of baked goods to creating stable, emulsified sauces. Historically, manual labor was the sole method; however, modern kitchen appliances have greatly simplified and accelerated the process. The increased volume and altered texture contribute significantly to the final product’s overall quality and appeal.
