Whilst I was making a banana cake today, it occurred to me that I have never come across the term "fold in" in French, as in fold in the flour carefully.
The recipe says "bien mélanger et verser dans le moule".
I started mixing the dry and wet ingredients and then it occurred to me that I'd probably better fold in the dry ingredients carefully with a metal spoon, as that is what I would normally do. Just something you are asked to do all the time when making cakes, non?
So, do French recipes ever ask you to "fold in" the flour?
The correct term is "incorporer"......as against "melanger".
So you two are agreed that incorporer means to fold in.....thanks.
I wonder if anyone else has come across French cooking terms that translate, or not as the case may be, into English and that might be interesting to bring up here.
I deliberately use a broad phrase like "cookery terms" to try and stimulate some responses.
Because I have spent years reading recipes in English, I have always found French terms quite easily understandable (even right at the beginning of our move here when my French was near non-existent).
So, I can understand if nobody actually finds any difficulty with reading recipes (or should I say recettes) in French.
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