I’ve read a couple of recipes asking for this, from dumpling stuffing, to risotto, and perhaps some cookie recipe. Is this actually useful, as in does it serve a purpose structurally?
Summary
- Stirring technique varies based on the dish’s requirements.
- Alignment of protein strands affects the juiciness of dumplings.
- Stirring direction impacts protein bonding in sausages and dumplings.
- Certain delicate dishes benefit from specific stirring methods.
Insightful Comments
I think this is mostly nonsense. Stirring technique matters. Some things call for gentle folding and others call for beating vigorously. But it’s not as simple as maintaining a single direction. And stirring in one direction doesn’t necessarily mean you’re doing it properly.
I’ve only heard this is useful for dumplings since stirring in one direction supposedly aligns the protein strands/makes them parallel which supposedly makes dumplings juicier. From what I understand though, this only applies to ground meat.
When talking about sausage making or anything involving raw minced meat, e.g. dumpling filling, yes it matters. The “snap” when biting into a properly made sausage (or dumpling) depends on proteins being turned into a glue-like substance that stiffens once it cools. Stirring in one direction helps the proteins turn into glue.
I don’t know about cooked food, but very generally speaking if I’m making a ceviche (or similar styled dishes), or a salad with delicate ingredients, I generally aim to stir from outside to in. Meaning my utensil is against the side of the container/bowl with the goal to minimize contact / agitation with the delicate ingredients but incorporating the dressing into the dish. Aside from those specific types of dishes, I’m personally never noticed a significant difference in quality for stirring technique. But everyone will be able to see your beautiful fish or greens messed up from smashing it about with a spoon carelessly.
More Insights
Also what you use to stir. I prefer a fish slice, plastic if possible. Because it’s wide and flat, it moves everything that’s on the bottom of the pan. Sort of scrapes the base so nothing gets a chance to stick and you can get into the corners of pans where spoons don’t really reach.
Unless the recipe writer gives a specific reason why it is important, I don’t pay much attention to that instruction.
It matters with sugar work. If you’re making caramel, for example, you want to stir as little as possible so you don’t cause crystallization. There are situations where you might need to stir something into a cooking caramel, for example, when trying to melt in Spruce gum. Stir in only one direction, with a non-reactive metal spoon, to minimize the chances of crystallization.
ATK already figured this out!
https://youtu.be/2WcvoVHgKos?si=Hqa22NOL9gpRzbEG