Stir

A fundamental cooking technique involving the mixing of ingredients before or during cooking to create homogeneous mixtures, evenly distribute temperature, or alter the viscosity of liquids. The technique requires selecting the appropriate utensil and ensuring it reaches the bottom and all corners of the pan for thorough mixing. Stirring serves three main purposes: combining ingredients uniformly, preventing hot spots and scorching, and achieving desired textures in sauces and mixtures.

Always use utensils that reach the bottom and corners of your pan for complete mixing.
Choose stirring utensils purposefully – wooden spoons for delicate sauces, metal for higher heat.
Understand recipe instructions: "stir occasionally" means every few minutes, "stir constantly" means continuous motion.
For thin liquids without solids, stirring in the center may be adequate.
When making roux or custards, constant stirring prevents lumping and ensures smooth textures.

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Baking, Candy Making, Pastry, Preparation, Recipe Term, Technique